10 CHINESE 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 ROOT
1 tsp CRUSHED FRESH 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 (SEE
-WONTON SOUP RECIPE)
SALT & PEPPER TO TASTE
1 SCALLION, SHREDDED
A Recipe for
Beef With Black Mushrooms
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
This Recipe for Beef With Black Mushrooms is one of thousands in the Recipes-to-go Beef Cookbook.
Cookies are made of butter and love. |
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If you enjoy this Beef With Black Mushrooms Recipe - you should enjoy the recipe collections you can find on the websites below:
The ear tests words as the palate tastes food. |
| Job 34:3 |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
This is a recipe for Beef With Black Mushrooms from the recipe cookbook of Recipes-to-go (Beef)
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Eat little, sleep sound. |
| Iranian Proverb |
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
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
Serves: 4
Beef With Black Mushrooms Recipe brought to you by Recipes To-Go