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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This quick Cantonese dish comes from an old Playboy magazine. I think it's the hoisin sauce that makes it. Ingredients:
4 dried chinese mushrooms |
1 1/2 lbs boneless sirloin steaks, 1 inch thick, trimmed of fat and gristle |
2 tablespoons oil, divided |
1 large garlic clove, sliced in two lengthwise |
2 slices peeled fresh gingerroot, quarter-size |
1/4 lb fresh small white mushroom, sliced |
1/2 cup snow peas (thawed, if frozen) |
1/4 cup tinned water chestnut, sliced |
1/4 cup tinned bamboo shoot, sliced |
1 tablespoon soy sauce |
1 tablespoon medium-dry sherry |
1 1/2 teaspoons hoisin sauce |
1/4 teaspoon sugar |
fluffy white rice, as an accompaniment |
Directions:
1. Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside.
2. In a large skillet or wok brown the steak over high heat with 1/2 tablespoon oil, 2 minutes each side. Remove the meat from the skillet and quickly slice into 1 inch cubes, retaining the meat juices. Set aside in a bowl.
3. Add remaining oil to the skillet, and stir-fry together the dried mushrooms, garlic, gingerroot, fresh mushrooms, snow peas, water chestnuts, and bamboo shoots for 2 minutes.
4. Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.
5. Add cubed meat and juices and stir-fry for 2 minutes.
6. Remove and discard the garlic and ginger slices.
7. Serve with fluffy, cooked white rice.
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