蘆筍香菇炒牛肉

蘆筍香菇炒牛肉

材料：

牛肉（切薄片）500g、醬油3 tbsp、紹興酒3 tbsp

蒜（切碎備用）2 tbsp、薑（切碎備用）2 tbsp、玉米粉1 tbsp

油1 tbsp、油1 tbsp、蒜（切碎備用）2 tbsp、薑（切碎備用）2 tbsp

豆鼓2 tbsp、蘆筍500g、香菇500g、辣椒醬1 tbsp

1/2杯雞高湯、香油1 tsp、醬油適量

做法：

牛肉以蒜、薑、醬油、紹興酒、玉米粉醃漬約15分

冷油、冷鍋入牛肉快速拌炒至變白色起鍋備用

起油鍋，加蒜、薑、豆鼓、辣椒醬炒出香味

加香菇炒軟，加蘆筍略炒，加雞高湯略收汁，加牛肉拌炒

起鍋淋上香油、醬油即可舖於白飯上

Asparagus, Beef and Shiitake Mushroom Stir-fry

Ingredients:
1 pound beef (thinly sliced);  3 tablespoons soy sauce
3 tablespoons shao xing Chinese cooking wine (or cooking sherry)
2 tablespoons garlic (chopped);  2 tablespoons ginger (chopped)
1 tablespoon cornstarch;  1 tablespoon oil
1 tablespoon oil;  2 tablespoons garlic (chopped)
2 tablespoons ginger (chopped)
2 tablespoons fermented black beans (soaked in water and chopped)
1 pound asparagus (sliced into bite sized pieces)
1 pound shiitake mushrooms (stems removed and sliced)
1 tablespoon chili sauce (optional);  1/2 cup chicken stock
1 teaspoon sesame oil;  * soy sauce to taste

Directions:
1. Marinate the beef in the soy sauce, rice wine, garlic, ginger, and cornstarch while you chop everything.
2. Heat the oil in a pan.
3. Add the beef and its marinade and saute the until almost cooked and set aside.
4. Heat the oil in the pan.
5. Add the garlic, ginger and fermented black beans and saute until fragrant, about 1 minute.
6. Add the mushrooms and saute until soft, about 3-4 minutes.
7. Add the asparagus and saute for 1-2 minutes.
8. Add the chili sauce, beef and chicken stock.
9. Cover and simmer for a few minutes.
10. Add the sesame oil and season with soy sauce to taste.