- 25 g (1 oz)
Chinese dried mushrooms
- 175-225g
(6-8 oz) rump steak
- 30 ml (2
tbsp) dry sherry
- salt and
freshly ground pepper
- 30 ml (2
tbsp) vegetable oil
- 1 small onion,
skinned and thinly sliced
- 1 garlic
clove, skinned and crushed
- 2.5 cm (
1") piece of fresh root ginger, peeled
- 2 carrots,
peeled
- 10 ml (2
tsp) cornflour
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- Put the dried
mushrooms in a bowl, pour in boiling water to cover and leave
to soak for about 20 minutes
- Meanwhile,
cut the steak into thin strips, place in a bowl and add the oyster
sauce, sherry and salt and pepper to taste. Stir well to mix,
then cover and leave to marinate in a cool place while the mushrooms
are soaking
- Heat the
oil in a wok or deep, heavy based frying pan. Add the onion and
garlic and fry gently for about 5 minutes until soft, but not
coloured, stirring occasionally
- Drain the
mushrooms but keep the soaking liquid. Squeeze the mushrooms
dry, then slice thinly, discarding any hard stalks. Cut into thin
matchstick strips
- Add the mushrooms,
ginger and carrots to the wok and stir-fry over a moderate heat
for about 5 minutes until slightly softened. Add the meat and
marinade and stir-fry for a few minutes more, until the beef is
tender
- Mix the cornflour
to a paste with 60 ml (4 tbsp) of the soaking water from the mushrooms.
Pour into the wok and stir-fry until the sauce is thickened. Taste
and adjust seasoning before serving
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