Mushroom Scallion Beef, rich with Shiitake Mushrooms and Shaoxing Wine, has that special Chinese Restaurant taste, yet is super easy to make at home.
Course: Main Dish
Keyword: Beef, Chinese Black Mushrooms, Garlic, Scallion, Shaoxing Wine
Servings: 4as one dish in a Chinese meal
Author: John Thompson
¾lbs.Beefsliced in thick julienne shreds;
6– 8 Dried Shiitake Mushroomsreconstituted in water and sliced;
½tsp.each Salt and White Pepper;
¾cupof Chicken Stock;
Cooking Oilas needed.
Slice the scallions into two-inch sections, keeping the white and green parts separate.
Make a thin paste with 1 tablespoon of the cornstarch and a few tablespoons of water, then blend this with the wine, chicken stock and the sugar.
Season the beef shreds with the salt and pepper, and stir in about a tablespoon or so of oil.
Heat a cup or two of oil in your wok over a medium-high flame and fry the beef until just browned. Remove the shreds from the oil with a strainer and save in a small bowl for the moment.
Drain all but two tablespoons of oil from the wok and turn up the heat to a high flame. Add the garlic and the white parts of the scallion and, as soon as the aroma arises, throw in the mushroom and stir fry until they are cooked through.
Add back the beef and the green parts of the scallion, sauté for a minute or so longer, and then stir in the sauce mixture. Allow this to thicken and then serve immediately.