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Chinese black mushrooms flank steak cornstarch egg vegetable oil vegetable oil ginger root fresh garlic bamboo shoots cooking wine soy sauce chicken scallion
Viewed: 61 - Published at: 7 years agoIngredients
- 10 x Chinese Black mushrooms
- 1/2 lb Flank steak
- 4 tsp Cornstarch
- 1 x Egg white, lightly beaten
- 1/2 c. Vegetable oil plus
- 2 Tbsp. Vegetable oil
- 1 tsp Crushed ginger root
- 1 tsp Crushed fresh garlic
- 1 c. Bamboo shoots, liquid removed, rinsed in cool water & cubed
- 1 tsp Cooking wine
- 1 tsp Dark soy sauce
- 1/2 c. Chicken stock (see wonton soup recipe) Salt & pepper to taste
- 1 x Scallion, shredded
Method
- Place mushrooms in bowl, cover w/1 c. hot water & soak 10 minutes.
- Drain, throw away tough stems & quarter the caps.
- Set aside.
- Trim all fat from meat & slice in thin strips across the grain of the meat.
- Place in bowl.
- Mix 2 teaspoon cornstarch w/4 teaspoon cool water; add in to meat.
- Add in egg white & stir to coat meat.
- Set aside.
- Mix remaining 2 teaspoon cornstarch w/4 teaspoon cool water; reserve.
- Heat a wok over high heat 30 secs.
- Add in 1/2 c. oil & swirl around wok.
- Add in 1/2 teaspoon each ginger & garlic & the beef mix; stir-fry 2-3 mins.
- Remove from wok, draining oil; put 2 tbs.
- oil in wok & heat.
- Stir-fry remaining 1/2 teaspoon garlic & ginger til brown.
- Add in reserved beef mix, bamboo shoots, mushrooms & wine.
- Stir-fry over high heat 1 minutes.
- Add in soy sauce, chicken stock, salt & pepper.
- Thicken w/reserved cornstarch mix, stirring gently.
- Pour into serving dish & garnish with shredded scallion.
- WINE: TAI-SHAN
