4 lg. Chinese dried mushrooms
1/2 lb. flank steak, thinly sliced
5 tsp. soy sauce
1 egg white
1 tbsp. cornstarch
2 tsp. pale dry sherry
1/4 c. vegetable oil
1/2 c. thinly sliced bamboo shoots
Pinch of ground black pepper
1 scallion (optional)

Soak mushrooms in warm water for 20 minutes. Squeeze dry, remove the hard stalks and cut into quarters. Cut the beef into bite size pieces. Combine the sherry, 2 teaspoons of the soy sauce, the egg white and cornstarch in a bowl. Add beef and toss to coat thoroughly. Heat the oil in a wok or frying pan. Add beef and stir fry until just brown. Add bamboo shoots and mushrooms and stir fry for a few seconds. Stir in the remaining soy sauce and pepper. Transfer to a warmed serving dish and garnish with shredded scallion if desired.