Materials
Beef tenderloin 250 g
Spring Onion 1 stalk
Dry Black Fungus 3 pcs
Garlic 2 pcs
Seasoning
Light Soy Sauce 1 tbsp
Soda Power 1/4 tbsp
Sugar 1/2 tbsp
Water 1 tbsp
Conflour 1 tbsp
Sesame Oil & Pepper dash
Sauce 1
Sweet Bean Paste 2 tbsp
Yellow Wine 1 tbsp
Sauce 2
Water 5 tbsp
Light Soy Sauce 1 tbsp
Chinese Red Vinegar 1 tbsp
Sugar 1 tbsp
Conflour 1 tbsp
Steps
1) Wash the dry black fungus, soak till become soft, wash again, shredded
2) Wash and wipe the beef tenderloin, shred, marinate 1/2 hour with seasoning
3) Shred the spring onion into short stalks, cut garlic into small slices
4) Heat wok with 3 tbsp of oil, stir fry the shredded beef until 80% done
5) Add garlic and sauce (1) , stir fry for a while
6) Pour the shredded fungus and spring onion, stir fry then add sauce (2)
7) Stir fry all materials for 1 minutes, dish up and serve
Remark
tbsp - table spoon
Chinese red vinegar & sweet bean paste purchased in shop of China town
