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Ingredientes
- 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
Direcciones
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 4 servings | |
| Calories 417 | |
| Calories from Fat 340 | 82% |
| Total Fat 38.34g | 48% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.88g | |
| Cholesterol 20mg | 7% |
| Sodium 163mg | 7% |
| Potassium 426mg | 12% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.19g | 1% |
| Protein 14.17g | 23% |
