Filet Mignon Kow

Name: Filet Mignon Kow (土的球)
Yield: It makes an excellent dinner for 4 preceded by soup or appetizers, accompanied by rice, and concluded with a nice dessert.
Cuisine: Chinese
Ingredients: 6 large dried black Chinese mushrooms (presoaked); 1 pound filet mignon; ½ cup sliced bamboo shoots; 1 cup sliced Chinese cabbage; 1 cup fresh snow peas; ¼ cup thinly sliced water chestnuts; 2 teaspoons sesame oil; 2 teaspoons cornstarch dissolved in ¼ cup strained mushroom water; 2 teaspoons cornstarch dissolved in ¼ cup strained mushroom water; 2 quarter -sized slices peeled ginger; ½ teaspoon salt; 5 tablespoons oil; 1 tablespoon dry sherry; 2 tablespoons dry sherry; ¼ teaspoon sugar; 2 tablespoons light soy sauce; 1 tablespoon oyster sauce

土的球

Preparation info

It makes an excellent dinner for
4
preceded by soup or appetizers .

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

It amuses me no end when a Chinese dish is endowed with a French title—it’s a dead giveaway that the dish was invented abroad. But this has become a “classic” Cantonese specialty in all the Chinese restaurants in the United States. It’s pretty and delicious, especially if you like plenty of crisp Chinese vegetables.

Ingredients

1 pound filet mignon
6 large dried black Chinese mushrooms (presoaked)
1 cup

Asia
China
Dinner
Starter

Method

Preparations

Cut the filet mignon lengthwise in half; then roll-cut each strip into about 1¼-inch-long chunks.

Cover the mushrooms with 1 cup hot water and soak for 30 minutes. Squeeze water