Beef Stir-Fry with Asparagus
Serves: 5

10 medium dried black mushrooms
1 lb beef flank or boneless sirloin steak
1 Tablespoon oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce
dash of white pepper
1 lb asparagus
4 oz pea pods
2 green onions
1/4 cup chicken broth
2 Tablespoon cornstarch
2 Tablespoon oyster sauce
1 teaspoon sugar
3 Tablespoon oil
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
2 Tablespoon oil
1 teaspoon salt
2 Tablespoon dry white wine
1/2 cup chicken broth

Soak mushrooms in warm water until soft, about 30 minutes. Drain. Rinse in warm water; drain. Remove and discard stems; cut caps into 1/2-inch pieces. Trim fat from beef; cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. Toss beef, 1 Tablespoon oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon sugar, the soy sauce and white pepper in glass bowl. Cover and refrigerate 20 minutes. Break off tough ends of asparagus as far down as stalks snap easily. Cut asparagus into 2-inch pieces. Remove strings from pea pods. Cut green onion into 2-inch pieces; cut pieces lengthwise into thin strips. Mix 1/4 cup chicken broth, 2 Tablespoon cornstarch, the oyster sauce and 1 teaspoon sugar. Heat wok and add 2 Tablespoon oil. Add beef, ginger and garlic; stir-fry until beef is brown, about 3 minutes. Remove beef from wok. Add 2 Tablespoon oil to wok add mushrooms, asparagus and 1 teaspoon salt; stir-fry 1 minute. Add wine and cook 30 seconds. Stir in 1/2 cup broth; heat to boiling. Stir in beef and cornstarch. Cook until thickened, about 20 seconds. Add pea pods; cook and stir 30 seconds. Garnish with green onions.