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