1 tablespoon oyster sauce
2 teaspoons sake or dry sherry wine
1 teaspoon soy sauce
1/2 teaspoon cornstarch
1/4 teaspoon sugar
2 tablespoons each: sliced mushrooms, water chestnuts, bamboo shoots.
2 ounces each: Chinese pea pods, Chinese cabbage (bok choy), sliced
1 strip steak (12 ounces)
Combine in mixing bowl 1/2 teaspoon of the oil, oyster sauce, sake, soy sauce, cornstarch, sugar and 2 tablespoons water. Blend well; set aside. Heat remaining oil in wok or large skillet to smoking point. Put all vegetables into wok and cook and stir 2 minutes. Add seasoning mixture and cook and stir until gravy is lightly thickened and clear. Keep warm but do not cook further. Meanwhile, broil steak to medium rare and cut into 1/2-inch slices. Put vegetables on a hot serving platter, top with steak slices and serve immediately.
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