Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Bamboo Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Place mushrooms in bowl; cover with 1 cup warm water, and soak for 10 minutes.
Drain, discard tough stems and quarter the caps.
Set aside.
Trim all fat from meat, and slice in thin strips across the grain of the meat.
Place in bowl.
Mix 2 teaspoons cornstarch with 4 teaspoons cold water; add to meat.
Add egg white and stir to coat meat.
Set aside.
Mix remaining 2 teaspoons cornstarch with 4 teaspoons cold water; reserve.
Heat a wok over high heat for 30 seconds.
Add ½ cup oil and swirl around wok.
Add ½ teaspoon each ginger and garlic and the beef mix; stir-fry for 2 to 3 minutes.
Remove from wok, draining oil.
Put 2 tablespoons oil in wok and heat.
Stir-fry remaining ½ teaspoon garlic and ginger until brown.
Add reserved beef mix, bamboo shoots, mushrooms and wine.
Stir-fry over high heat for 1 minute.
Add soy sauce, chicken stock, salt and pepper.
Thicken with reserved cornstarch mix, stirring gently.
Pour into serving dish, and garnish with shredded scallion.