|
Instructions |
|
|
8 MEDIUM DRIED BLACK MUSHROOMS
1 LB BEEF FLANK OR TENDERLOIN STEAK
1 TBSP VEG OIL
1 TSP CORNSTARCH
1 TSP SALT
1 TSP SUGAR
1 TSP SOY SAUCE
1/8 TSP WHITE PEPPER
SOAK MUSHROOMS IN WATER UNTIL SOFT (ABOUT 30 MINS)-DRAIN. RINSE IN WARM WATER-DRAIN. REMOVE AND DISCARD STEMS. CUT CAPS INTO ½ INCH PIECES. TRIM FAT FROM BEEF-CUT BEEF WITH GRAIN INTO 2-INCH STRIPS. CUT ACROSS GRAIN INTO 1/8 INCH SLICES. TOSS BEEF, I TBSP VEG OIL, 1 TSP CORNSTARCH, 1 TSP SALT, SUGAR, SOY SAUCE AND WHITE PEPPER INTO GLASS OR PLASTIC BOWL. COVER AND REFRIGERATE FOR 20 MINS.
|
|
|
1 ½ LBS BROCCOLI
2 GREEN ONIONS (WITH TOPS)
¼ CUP CHICKEN BROTH OR COLD WATER
¼ CUP OYSTER SAUCE
2 TBSP CORNSTARCH
CUT BROCCOLI INTO 1-INCH PIECES. CUT LENGTHWISE GASHES IN STEMS THICKER THAN 1 INCH. PLACE BROCCOLI IN BOILING WATER. COVER AND COOK 1 MINUTE-DRAIN. IMMEDIATELY RINSE UNDER COLD WATER-DRAIN. CUT ONIONS INTO 2-INCH PIECES. MIX ¼ CUP CHICKEN BROTH, OYSTER SAUCE AND 2 TBSP CORNSTARCH.
|
|
|
3 TBSP VEG OIL
1 TSP FINELY CHOPPED GINGERROOT
1 TSP FINELY CHOPPED GARLIC
HEAT WOK UNTIL 1 OR 2 DROPS OF WATER BUBBLE AND SKITTER WHEN SPRINKLED IN WOK. ADD 3 TABLESPOONS VEG OIL AND ROTATE UNTIL WOK IS COVERED. ADD BEEF, GINGERROOT AND GARLIC-STIR-FRY ABOUT 3 MINUTES INTIL BEEF IS BROWN. REMOVE FROM WOK.
|
|
|
2 TBSP VEG OIL
½ TSP SALT
½ CUP CHICKEN BROTH
ADD 2 TBSP VEG OIL TO WOK. ADD MUSHROOMS, BROCCOLI AND ½ TSP SALT-STIR-FRY 1 MINUTE. STIR IN ½ CUP CHICKEN BROTH-HEAT UNTIL BOILING. STIR IN BEEF-HEAT TIL BOILING. STIR IN CORNSTARCH MIXTURE-COOK AND STIR UNTIL THICKENED (ABOUT 15 SECONDS). GARNISH WITH GREEN ONIONS.
|
|
|
Originally Submitted
11/22/2009
|