Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 CHINESE BLACK MUSHROOMS 1 c BAMBOO SHOOTS, DRAINED,
1/2 lb FLANK STEAK -RINSE IN COLD WATER CUBED
4 ts CORNSTARCH 1 ts COOKING WINE
1 EGG WHITE, LIGHTLY BEATEN 1 ts DARK SOY SAUCE
1/2 c VEGETABLE OIL PLUS 1/2 c CHICKEN STOCK (SEE
2 tb VEGETABLE OIL -WONTON SOUP RECIPE)
1 ts CRUSHED GINGER ROOT SALT PEPPER TO TASTE
1 ts CRUSHED FRESH GARLIC 1 SCALLION, SHREDDED

Place mushrooms in bowl, cover w/1 c. warm wa- ter 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 w/4 tsp. cold water; add to
meat. Add egg white stir to coat meat. Set aside. Mix remaining 2
tsp. cornstarch w/4 tsp. cold water; reserve. Heat a wok over high
heat 30 secs. Add 1/2 cup oil swirl around wok. Add 1/2 tsp. each
gin- ger 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
tsp. gar- lic ginger til brown. Add reserved beef mix, bamboo
shoots, mushrooms wine. Stir-fry over high heat 1 min. Add soy
sauce, chicken stock, salt pepper. Thicken w/reserved cornstarch
mix, stirring gently. Pour into serving dish garnish with shredded
scallion. Source: PEKING GARDEN EAST

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