Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces beef fillet steak -- pork or chicken
4 ounces waterchestnuts -- peeled, 6 oz
-- unpeeled
1 ounce wood ear fungus -- soaked
2 slices ginger
2 cloves garlic
*** seasonings -- (beef) ***
1/4 teaspoon bicarbonate of soda -- baking soda
1 tablespoon water
1/4 teaspoon sugar
1 teaspoon cornflour
1/2 tablespoon light soya sauce -- (16 ounces)
1/2 tablespoon oil -- (peanut, corn,
-- canola - not light)
1/2 tablespoon water -- add if beef sticky
*** SAUCE ***
6 tablespoons water
1/2 teaspoon sugar
3/4 teaspoon cornflour
1 teaspoon brown vinegar
1 teaspoon chinese wine
1 tablespoon light soya sauce
1/2 tablespoon shanghai chilli -- (chilli bean sauce
-- paste)
pepper
sesame oil |
Preparation:
1. Shred beef and mix with seasonings. Leave aside for 20 minutes.
2. Slice water chestnut, shred soaked wood ear fungus, chop ginger and garlic. Press ginger before chopping. Slice garlic across, then smash with cleaver, then chop.
3. Heat 2 tablespoons oil, fry beef until almost done, drain and remove.
4. Make sauce: measure 6 tablespoons water, add the sugar, cornflour, brown vinegar, Chinese wine, light soya sauce, Shanghai chilli, pepper and sesame oil. Mix well. Set aside.
5. Heat remaining oil in the wok, turn heat down, lightly fry garlic and ginger, add water chestnut, wood ear fungus and beef. Add a bit of water if necessary to keep sizzling. Pour sauce over, turn heat up and fry well together.
6. Dish and serve.
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