Ingredients

• 4 dried Chinese mushrooms
• 1 1/2 lbs boneless sirloin steaks, 1 inch thick, trimmed of fat and gristle
• 2 tablespoons oil, divided
• 1 large garlic clove, sliced in two lengthwise
• 2 slices peeled fresh gingerroot, quarter-size
• 1/4 lb fresh small white mushroom, sliced
• 1/2 cup snow peas (thawed, if frozen)
• 1/4 cup tinned water chestnut, sliced
• 1/4 cup tinned bamboo shoot, sliced
• 1 tablespoon soy sauce
• 1 tablespoon medium-dry sherry
• 1 1/2 teaspoons hoisin sauce
• 1/4 teaspoon sugar
• fluffy white rice, as an accompaniment

Instructions

1. Soak dried mushrooms in warm water for 30 minutes. Drain and slice, trimming off any tough bits. Set aside.

2. In a large skillet or wok brown the steak over high heat with 1/2 tablespoon oil, 2 minutes each side. Remove the meat from the skillet and quickly slice into 1 inch cubes, retaining the meat juices. Set aside in a bowl.

3. Add remaining oil to the skillet, and stir-fry together the dried mushrooms, garlic, gingerroot, fresh mushrooms, snow peas, water chestnuts, and bamboo shoots for 2 minutes.

4. Add soy sauce, sherry, hoisin, and sugar and stir-fry for 1 minute.

5. Add cubed meat and juices and stir-fry for 2 minutes.

6. Remove and discard the garlic and ginger slices.

7. Serve with fluffy, cooked white rice.