Shanghai Beef with Mushrooms
Shanghai Beef with Mushrooms takes its name from the Shanghai-style Bok Choy that get paired with the succulent strips of Beef and savory Button Mushrooms.
Beef, Mushrooms, Shanghai Bok Choy, Stir-Fry
sliced into strips;
– 3 Shanghai style Bok Choy;
– 3 cups sliced Button Mushrooms;
good quality Chicken Stock;
Cooking Oil plus extra for stir-frying;
Salt and Pepper.
Season the Beef with Salt and Pepper and stir in the Baking Soda.
Add 1 generous tsp. of the Cornstarch to the Beef and stir well, then toss with the 2 Tbsp. of Oil to coat.
Make a slurry with the remaining Cornstarch and stir in the stock, wine, soy sauce, and sugar. Mix well and set aside.
Blanch the Bok Choy in boiling salted water and then chop into fairly large sections.
Brown the Mushroom slices in oil, seasoning with Salt and a generous amount of Black Pepper, and remove to a bowl.
Quickly Deep-fry the beef at high temperature until the surface begins to brown but the interior does not fully cook. Remove to a bowl for the moment.
Heat a little oil in your pan over high heat and add the Mushrooms and Ginger shreds, stirring briskly until the Ginger gives off its aroma.
Add the Bok Choy and stir-fry just until it is wilted, then stir in the beef.
Finally, add the sauce mix and let it cook until the sauce clears and is bubbling.
Plate and Serve Immediately.
Shanghai Beef with Mushrooms https://sybaritica.me/shanghai-beef-with-mushrooms/