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How to make Chinese beef mushroom chow yoke from the Boston area

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1 1/2 lbs. flank steak, raw, sliced thin, against the grain
1/2 tsp. salt
1 tsp. sugar
1 tbsp. soy sauce (dark soy sauce if available)
1 slice ginger, fresh, minced
White pepper to taste
2 cloves garlic, minced
1 1/2 tbsp. cornstarch
1 tbsp. white wine or dry sherry
3 c. sliced fresh mushrooms




1 1/2 tbsp. cornstarch
1 tbsp. soy sauce, reg.
3 tbsp. oyster sauce
1/4 tsp. Chinese style sesame seed oil
1 1/2 c. chicken broth


SAUCE: Blend all ingredients together except cornstarch. Add cornstarch a few minutes before you begin to cook. Use as called for below.
1. Slice meat about 1/8 inch thick.
2. Add salt, sugar, soy sauce, ginger, white pepper, garlic, cornstarch and white wine or sherry to the meat. Mix well and let marinate for 1 hour.
3. Place 4 tablespoons peanut oil (or any cooking oil) in a frying pan or Chinese wok. Heat oil over a high heat until the oil begins to smoke, then, without reducing the heat, add the meat mixture to the pan and begin stirring it quickly. Continue for 2 minutes.
4. Add mushrooms and continue to stir fry until the meat is just about cooked.
5. Add the sauce mixture to the meat, mix thoroughly, bring to a boil, lower heat and allow the entire mixture to cook 1 minute. Serve immediately.
NOTE: Use sesame seed oil carefully, it is strong in flavor, thus, a few drops goes a long way. Do not fry with it! 6 servings.

my hometown "Sanligang" Hubei provinence is famous for the product Mushroom, nearly every family grow it every year, how can i help my town introduce them out and sell them out of China, it is very cheap with really good quanity, recently, our Shanghai reserching authourity indicate that, Mush room can slow old,defend age pigment effectly.

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