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Categories:
mushrooms beef vegetable oil cornstarch salt sugar soy sauce white pepper asparagus snow scallions chicken broth cornstarch oyster sauce sugar vegetable oil ginger root garlic vegetable oil salt white wine chicken broth
Viewed: 21 - Published at: 3 years agoIngredients
- 10 each mushrooms, black trumpet medium, dried
- 1 pound beef, flank steak (london broil) or boneless sirloin
- 1 tablespoon vegetable oil
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon soy sauce, tamari light or dark
- 1 dash white pepper
- 1 pound asparagus
- 4 ounces snow pea pods
- 2 each scallions, spring or green onions with tops
- 1/4 cup chicken broth or cold water in a pinch
- 2 tablespoons cornstarch
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 3 tablespoons vegetable oil
- 1 teaspoon ginger root finely chopped
- 1 teaspoon garlic finely chopped
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 2 tablespoons white wine dry
- 1/2 cup chicken broth
Method
- Soak mushrooms in warm water until soft, about 30 minutes, drain.
- Rinse in warm water, drain, remove and discard stems, cut caps into 1/2 inch pieces.
- Trim fat from beef, cut beef with grain into 2 inch strips.
- Cut strips across grain into 18 inch slices.
- Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon sugar, the soy sauce and white pepper in glass or plastic bowl.
- Cover and refrigerate 20 minutes.
- Break off tough ends of asparagus as far down as stalks snap easily.
- Cut asparagus into 2-inch pieces.
- Remove strings from pea pods.
- Place pea pods in boiling water, cover and cook 1 minute, Immediately rinse under running cold water, drain.
- Cut green onions into 2-ince peices, cut pieces lengthwise into thin strips.
- Mix 1/4 cup chicken broth, 2 tablespoons cornstarch, the oyster sauce and 1 teaspoon sugar.
- Add 2 tablespoons vegetable oil to wok, rotate to coat sides.
- Add mushrooms, asparagus and 1 teaspoon salt, stir fry 1 minute.
- Add wine, cook and stir 30 seconds.
- Stir in 1/2 cup chicken broth, heat to boiling.
- Stir in beef, heat to boiling, stir in cornstarch mixture, cook and stir until thickened, about 20 seconds.
- Add pea pods, cook and stir 30 seconds.
