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Beef with Black Mushrooms

Beef with Black Mushrooms

While fresh black mushrooms may be available, dried black mushrooms are preferred for use in Asian recipes, as the drying process gives them a stronger flavor.
Ingredient:
10 Black Mushrooms 1/2 lb Flank Steak 4 tsp Cornstarch 1 Egg White Lightly Beaten 1/2 cup Vegetable Oil Plus 2 tbsp Vegetable Oil 1 tsp Crushed Ginger 1 tsp Crushed Garlic 1 cup Bamboo Shoots (drained, rinse in cold water, cubed) 1 tsp Cooking Wine 1 tsp Dark soy Sauce 1/2 cup Chicken Stock Salt & Pepper to taste 1 Scallion, Shredded
Direction:
1. Place mushrooms in bowl, cover with 1 cup of warm water & soak 10 min. Drain, discard 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 tsp. cornstarch with 4 tsp of cold water. Add egg white and stir to coat meat then set aside 2. Mix remaining 2 tsp. cornstarch with 4 tsp. cold water; reserve. Heat a wok over high heat for 30 seconds. Add 1/2 cup of oil and swirl around wok. Add 1/2 tsp of ginger in the beef mix; stir-fry for 2-3 minutes. Remove from wok, draining oil then put 2 tbsp of oil in wok and heat. 3. Stir-fry remaining 1/2 tsp. garlic & ginger til brown. Add reserved beef mix, bamboo shoots, mushrooms & wine. Stir-fry over high heat 1 minute. Add soy sauce, chicken stock, salt & pepper. Thicken with reserved cornstarch mix, stirring gently. Pour into serving dish & garnish with shredded scallion.
Difficulty:Easy Prep Time: Minutes Cook Time: Minutes Serves:4 Servings

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