Beef with Black Mushrooms

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group Yield: 4 servings
 * Original recipe

Ingredients

 * 10 Chinese black mushrooms
 * ½ pound flank steak
 * 4 teaspoons cornstarch
 * 1 egg white, lightly beaten
 * ½ cup + 2 tablespoon vegetable oil
 * 1 teaspoon ginger root, crushed
 * 1 teaspoon fresh garlic, crushed
 * 1 cup bamboo shoots, drained, rinsed and cubed
 * 1 teaspoon cooking wine
 * 1 teaspoon dark soy sauce
 * ½ cup chicken stock
 * salt and pepper, to taste
 * 1 scallion, shredded

Directions

 * 1) Place mushrooms in bowl; cover with 1 cup warm water, and soak for 10 minutes.
 * 2) Drain, discard tough stems and quarter the caps.
 * 3) Set aside.
 * 4) Trim all fat from meat, and slice in thin strips across the grain of the meat.
 * 5) Place in bowl.
 * 6) Mix 2 teaspoons cornstarch with 4 teaspoons cold water; add to meat.
 * 7) Add egg white and stir to coat meat.
 * 8) Set aside.
 * 9) Mix remaining 2 teaspoons cornstarch with 4 teaspoons cold water; reserve.
 * 10) Heat a wok over high heat for 30 seconds.
 * 11) Add ½ cup oil and swirl around wok.
 * 12) Add ½ teaspoon each ginger and garlic and the beef mix; stir-fry for 2 to 3 minutes.
 * 13) Remove from wok, draining oil.
 * 14) Put 2 tablespoons oil in wok and heat.
 * 15) Stir-fry remaining ½ teaspoon garlic and ginger until brown.
 * 16) Add reserved beef mix, bamboo shoots, mushrooms and wine.
 * 17) Stir-fry over high heat for 1 minute.
 * 18) Add soy sauce, chicken stock, salt and pepper.
 * 19) Thicken with reserved cornstarch mix, stirring gently.
 * 20) Pour into serving dish, and garnish with shredded scallion.

Nutritional information
Per serving:
 * 195 Cal (59% from Fat, 34% from Protein, 7% from Carb) | 17g Protein | 13g Tot Fat | 3g Carb | 0g Fiber | 8mg Calcium | 2mg Iron | 145 mg Sodium | 38 mg Cholesterol