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