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Makes 4 to 6 servings
10 dried black mushrooms
1 cup warm water
1/2 lb. beef flank steak
1 lb. asparagus
1/2 lb. pea pods
Marinade:
1 tablespoon oil
1 teaspoon cornstarch
1 teaspoon sugar
2 teaspoons soy sauce
Salt and pepper to taste
Sauce:
3 tablespoons oil
1 teaspoon fresh ginger root,
finely chopped
2 tablespoons dry white wine
1/2 cup chicken broth
2 scallions (white part only),
finely chopped
Cornstarch mixture:
1/4 cup chicken broth
2 tablespoons cornstarch
2 tablespoons oyster sauce
1 teaspoon sugar
STIR FRIED BEEF WITH ASPARAGUS & PEA PODS
In a bowl, soak dried mushrooms about 20 minutes until soft. Remove and
drain. Discard stems and chop into small pieces. Trim excess fat from
flank steak. Cut beef against grain into 2-inch strips.
NOTE: Beef will slice easier when it is slightly frozen.
In a bowl, combine marinade ingredients and toss with beef. Refrigerate
and let stand for 20 to 30 minutes. Break off tough ends of asparagus as
far down as stalk snaps easily. Cut asparagus in 2-inch pieces. Remove
strings from pea pods.
Bring water to boil in the Wok at 250°F. Blanch pea pods and asparagus
for 1 minute. (See Blanching Section on page 8.) Remove, drain and set
aside. Pour out water.
In another bowl, combine the cornstarch mixture ingredients. Set mixture
aside. Heat the Wok at 350°F. Swirl 2 tablespoons of oil into the Wok.
Add ginger root, garlic, beef and stir fry. Remove beef from the Wok.
Add 1 tablespoon oil to the Wok, stir fry mushrooms and asparagus. Add
wine, cook about 30 seconds, stir in 1/2 cup chicken broth. Heat until
mixture begins to bubble. Stir in cornstarch mixture and cook until sauce
is thickened, about 20 seconds. Add pea pods and return beef to Wok.
Toss and garnish with chopped scallions.
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TWK45 WOK E/F/S 1/22/01 12:32 PM Page 18