Recipe: Stir Fried Beef with Asparagus

STIR FRIED BEEF WITH ASPARAGUS

10 medium dried black mushrooms
warm water
1 pound beef flank or boneless sirloin steak
1 tablespoon vegetable oil
2 tablespoons plus 1 teaspoon cornstarch, divided use
2 teaspoons salt, divided use (optional)
2 teaspoons sugar, divided use
1 teaspoon soy sauce (light or dark)
1 dash white pepper
1 pound asparagus
4 ounces pea pods
2 green onions with tops
3/4 cup chicken broth, divided use
2 tablespoons oyster sauce
3 tablespoons vegetable oil, divided use
1 teaspoon finely chopped ginger root
1 teaspoon finely chopped garlic
2 tablespoons dry white wine

Soak mushrooms in warm water until soft, about 30 minutes, drain. Rinse in warm water, drain, remove and discard stems, cut caps into 1/2 inch pieces.

Trim fat from beef, cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 tablespoon of the vegetable oil, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, 1 teaspoon of the sugar, the soy sauce and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes.

Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 2-inch pieces; set aside.

Remove strings from pea pods. Place pea pods in boiling water, cover and cook 1 minute, drain. Immediately rinse under running cold water, drain; set aside.

Cut green onions into 2-inch pieces, cut pieces lengthwise into thin strips; set aside.

Mix 1/4 cup of the chicken broth, the remaining 2 tablespoons cornstarch, the oyster sauce and the remaining 1 teaspoon sugar; set aside.

Add 2 tablespoons of the vegetable oil to wok, rotate to coat sides. Add mushrooms, asparagus, and the remaining 1 teaspoon salt; stir fry 1 minute.

Add wine, cook and stir 30 seconds.

Stir in the remaining 1/2 cup 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.

Servings: 5
Adapted from source: Cooking Chinese by Leeann Chin