Cantonese oyster sauce beef stir fry

Make the base sauce as before, cutting the sugar in half and adding a good sprinkle of white pepper.

Soak four dried shiitake in cool water at least three hours, squeeze the water out, remove the stems and slice. Keep the soaking liquid as the stock for the sauce.

Slice the beef thinly and marinate it, slapping in about a quarter cup of water, then coat it well with oil.

Heat a cup of oil in a wok over a high flame until it bubbles around a pair of chopsticks, add the beef and fry until cooked through, then remove and drain.

Return a tablespoon of the beef frying oil to the wok and over a medium low flame fry the sliced ginger and the white parts of the scallions until fragrant, about fifteen seconds.

Add the mushroom, raise the flame to high and fry another fifteen seconds until fragrant.

Swirl a tablespoon of Shaoxing wine over the spatula and around the sides of the wok, mix quickly, drop the heat to medium and add the sauce.

Once simmering, thicken with the same slurry quantity as before.

Return the beef with the green parts of the scallions, mix quickly, and drizzle over another tablespoon of the beef frying liquid for sheen.

Serve over fried rice noodles.