Prep 30 mins
Cook 10 mins
This quick Cantonese dish comes from an old Playboy magazine. I think it's the hoisin sauce that makes it.
- 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
- Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside.
- 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.
- 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.
- Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.
- Add cubed meat and juices and stir-fry for 2 minutes.
- Remove and discard the garlic and ginger slices.
- Serve with fluffy, cooked white rice.
Outstanding. Another winner from my PAC baby. The changes I might make next time... use a whole onion (chopped) with the other vegetables, and use more sugar and soy sauce. These possible changes have to do with personal preferences, and do not reflect any way on the recipe as is. It was easy to make, and we will have it again. Thanks, MariaLuisa. Made for Fall 2007 PAC.