Ingredients:

1/2 lb beef; 1 1/3 lb fresh mushroom; 6 small sliced ginger; 3 sectioned spring onion; 6 small sliced carrot; 1 tsp mashed garlic.

Marinade:

2 tsp light soy sauce; 1/3 tsp sugar; 1 tsp wine; 1/2 tbsp mung bean flour; 2 tbsp water; 2 tbsp oil.

Seasoning:

1 tbsp oyster sauce; 1 tsp light soy sauce; 1/3 tsp sugar; 1/4 tsp salt; dash of sesame oil; dash of pepper; 5 tbsp water.

Thickening:

3/4 tsp mung bean flour; 3 tbsp water.

Method:

1. Remove mud on stalk of mushroom.  Wash and give cross cut on stalk.  Divide big mushroom in halves.

2. Boil up half portion of water in saucepan.  Parboil fresh mushroom with 1 slice ginger for 3 minutes.  Drain and rinse well.  Wipe well.

3. Wash, wipe and slice beef thinly.  Marinate for 10 minutes.

4.Heat up enough oil in wok.  Parboil beef in oil until nearly cooked.  Drain through colander to remove excess oil and water.(Beef can be cooked by blanching in boiling water if liked.)

5. Heat up 3 tbsp oil in wok.  Add in ginger, fresh mushroom and garlic.  Fry thoroughly.  Sizzle 1 tsp wine.  Fry well.  Add in seasoning gradually and fry until sauce is drained.  Add carrot, beef and spring onion.  Fry well.  Pour in thickening.  Dish up.