| 1 | Place mushrooms in bowl, cover w/1 c. warm wa- ter & soak 10 min. drain, discard tough stems & quarter the caps. |
| 2 | Set aside. |
| 3 | Trim all fat from meat & slice in thin strips across the grain of the meat. |
| 4 | Place in bowl. |
| 5 | Mix 2 tsp. cornstarch w/4 tsp. cold water; add to meat. |
| 6 | Add egg white & stir to coat meat. |
| 7 | Set aside. |
| 8 | Mix remaining 2 tsp. cornstarch w/4 tsp. cold water; reserve. |
| 9 | Heat a wok over high heat 30 secs. |
| 10 | Add ?cup oil & swirl around wok. |
| 11 | Add ?tsp. each gin- ger & garlic & the beef mix; stir-fry 2-3 mins. |
| 12 | Remove from wok, draining oil; put 2 tbs. |
| 13 | Oil in wok & heat. |
| 14 | Stir-fry remaining ?tsp. gar- lic & ginger til brown. |
| 15 | Add reserved beef mix, bamboo shoots, mushrooms & wine. |
| 16 | Stir-fry over high heat 1 min. add soy sauce, chicken stock, salt & pepper. |
| 17 | Thicken w/reserved cornstarch mix, stirring gently. |
| 18 | Pour into serving dish & garnish with shredded scallion. |
