| Cuisine: Oriental | Type: Main Course | Serves: 2 |
|
Source:
|
Edible Wild Mushrooms of North America |
|
Attributes:
|
|
|
Comments:
|
This recipe comes from a cookbook for wild mushrooms. Since we occasionally find oyster mushrooms on our cabin property in the summer months, this is a good recipe for us to try. Of course, you could use expensive, dried-up oyster mushrooms from the store |
|
Serving Suggestions:
|
Serve over rice. |
|
Ingredients:
|
1 tsp. grated ginger root 1/2 cup soy sauce 1/4 cup cooking sherry 6 tbs. vegetable oil 4 cloves garlic, crushed 2 tbs. brown sugar 1 pound flank steak, cut into 2-inch strips 3 green onions, chopped 1/2 chopped onion 1 cup chopped green pepper 3 cups coarsely chopped Oyster Mushrooms 2 tsp. cornstarch dissolved in 1 tsp. water Hot cooked rice |
|
Instructions:
|
1. Combine ginger, soy sauce, sherry, 2 tablespoons oil, garlic and sugar in a nonmetallic bowl. Marinate beef strips in this mixture unrefrigerated for 3 hours or refrigerated for 4 to 12 hours. (Add a little water to the marinde if needed). 2. Sauté onions and pepper in 2 tablespoons oil until tender-crisp. Add mushrooms ad cook 3 minutes more on medium-high heat, stirring constantly. Remove to plate. 3. Stir-fry beef strips in remaining 2 tablespoons oil over high heat for about 3 minutes. Add marinade and bring to a boil. Add dissolved cornstarch, mixing constantly, until clear and thickened. Add vegetable and mushroom mixture. Bring to a boil until heated through. |
|
Related recipes:
|
None |
2005-08-06