Beef with Black Mushrooms

Yield: 4 servings

Ingredients

• 10 Chinese black mushrooms
• 1/2 pound flank steak
• 4 teaspoons cornstarch
• 1 egg white, lightly beaten
• 1/2 cup vegetable oil + 2 tablespoons vegetable oil
• 1 teaspoon ginger root, crushed
• 1 teaspoon fresh garlic, crushed
• 1 cup bamboo shoots, drained, rinsed and cubed
• 1 teaspoon cooking wine
• 1 teaspoon dark soy sauce
• 1/2 cup chicken stock
• Salt and pepper, to taste
• 1 scallion, shredded

Instructions

1. Place mushrooms in bowl; cover with 1 cup warm water, and soak for 10 minutes. Drain, discard tough stems and quarter the caps. Set aside.
2. Trim all fat from meat, and slice in thin strips across the grain of the meat. Place in bowl.
3. Mix 2 teaspoons cornstarch with 4 teaspoons cold water; add to meat. Add egg white and stir to coat meat. Set aside.
4. Mix remaining 2 teaspoons cornstarch with 4 teaspoons cold water; reserve.
5. Heat a wok over high heat for 30 seconds. Add 1/2 cup oil and swirl around wok. Add 1/2 teaspoon each ginger and garlic and the beef mix; stir fry for 2 to 3 minutes.
6. Remove from wok, draining oil. Put 2 tablespoons oil in wok and heat. Stir fry remaining 1/2 teaspoon garlic and ginger until brown. Add reserved beef mix, bamboo shoots, mushrooms and wine. Stir fry over high heat for 1 minute.
7. Add soy sauce, chicken stock, salt and pepper. Thicken with reserved cornstarch mix, stirring gently. Pour into serving dish, and garnish with shredded scallion.

Nutrition

Per serving: 195 Cal (59% from Fat, 34% from Protein, 7% from Carb); 17g Protein; 13g Tot Fat; 3g Carb; 0g Fiber; 8mg Calcium; 2mg Iron; 145mg Sodium; 38mg Cholesterol