beef asparagus stir-fry
10 medium dried black mushrooms (or)
1 cup fresh sliced mushrooms
1 1b. boneless flank or sirloin steak
1 TBSP. oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. sugar
1 tsp. soy sauce
If using dried mushrooms: soak in warm water until soft, drain and cut caps into ½ inch pieces. Cut steak with grain into 2 inch strips and then in 1/8 inch slices. Mix cornstarch, salt, sugar, and soy sauce; pour over steak and marinate 20 minutes.
1 1b. fresh asparagus
4 oz. pea pods
2 green onions with tops
¼ cup chicken broth
2 TBSP. cornstarch
2 TBSP. oyster sauce
1 tsp. sugar
Cut up asparagus into bite size pieces. Boil pea pods for 1 minute, drain. Cut green onions into 2 inch pieces. Mix broth, cornstarch, oyster sauce, and sugar.
3 TBSP. vegetable oil
1 tsp. minced ginger root
1 tsp. minced garlic
Heat wok. Add oil to coat pan. Add gingerroot, garlic, and beef. Stir fry until beef is brown. Approximately 3 minutes.
2 TBSP. vegetable oil
1 tsp. salt
2 TBSP. dry white wine
½ cup chicken broth
Add vegetable oil to wok to coat pan. Add mushrooms, asparagus, and salt. Stir fry 1 minute. Add wine; cook 30 seconds. Stir in chicken broth; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 20 seconds. Add pea pods; cook and stir 30 seconds. Garnish with green onions.
