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.
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.
Add soy sauce, chicken stock, salt and pepper. Thicken with reserved cornstarch
mix, stirring gently. Pour into serving dish, and garnish with shredded scallion.
Yield: 4 servings
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