Print Friendly Recipe
- 10 Chinese black mushrooms
- 1/2 pound flank steak
- 4 tsp (20 ml) cornstarch
- 1 egg white, lightly beaten
- 1/2 cup (125 ml) vegetable oil plus 2 tbsp (30 ml) vegetable oil
- 1 tsp (5 ml) ginger root, crushed
- 1 tsp (5 ml) fresh garlic, crushed
- 1 cup (225 ml) bamboo shoots, drained, rinsed and cubed
- 1 tsp (5 ml) cooking wine
- 1 tsp (5 ml) dark soy sauce
- 1/2 cup (125 ml) chicken stock
- Salt and pepper, to taste
- 1 scallion, shredded
- Place mushrooms in bowl; cover with 1 cup (225 ml) warm water, and soak for 10 minutes.
- Drain, discard tough stems and quarter the caps. Set aside.
- Trim all fat from meat, and slice in thin strips across the grain of the meat.
- Place in bowl.
- Mix 2 tsp (10 ml) cornstarch with 4 tsp (20 ml) cold water; add to meat.
- Add egg white and stir to coat meat. Set aside.
- Mix remaining 2 tsp (10 ml) cornstarch with 4 tsp (20 ml) cold water; reserve.
- Heat a wok over high heat for 30 seconds.
- Add 1/2 cup (125 ml) oil and swirl around wok.
- Add 1/2 tsp (2 ml) each ginger and garlic and the beef mix; stir-fry for 2 to 3 minutes.
- Remove from wok, draining oil.
- Put 2 tbsp (30 ml) oil in wok and heat.
- Stir-fry remaining 1/2 tsp (2 ml) garlic and ginger until brown.
- Add reserved beef mix, bamboo shoots, mushrooms and wine. Stir-fry over high heat for 1 minute.
- Add soy sauce, chicken stock, salt and pepper.
- Thicken with reserved cornstarch mix, stirring gently.
- Pour into serving dish, and garnish with shredded scallion.
- Per Serving: 195 Cal (59% from Fat, 34% from Protein, 7% from Carb); 17 g Protein; 13 g Tot Fat; 3
g Carb; 0 g Fiber; 8 mg Calcium; 2 mg Iron; 145 mg Sodium; 38 mg Cholesterol
|Email This To A Friend
Copyright ©1997-2017 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.