BEEF WITH MUSHROOMS
Yield: 4 servings
10 Chinese black mushrooms
1/2 pound flank steak
4 teaspoons cornstarch
1 egg white, lightly beaten
1/2 cup vegetable oil plus 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
1/2 cup chicken stock
Salt and pepper, to taste
1 scallion, shredded
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 1/2 cup oil and swirl around wok. Add 1/2
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
1/2 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.
Per Serving: 195 Cal (59%
from Fat, 34% from Protein, 7% from Carb); 17 g Protein; 13 g
Tot Fat; 3 g Carb; 0 g Fiber; 8 mg Calcium; 2 mg Iron; 145 mg
Sodium; 38 mg Cholesterol
Weight Watcher Points - 3 Points
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