3/4 pound boneless beef or pork or chicken
1 T. each dry sherry (or any dry red wine) and soy sauce
2 T. water
1/4 tsp. sugar
2 tsp. cornstarch
3-1/2 T. salad oil
garlic (at least one clove)
1/2 tsp. or more of minced fresh ginger
Stir together 2 T. oyster sauce, 1 T. cornstarch, and 1/2 cup regular strength chicken broth.
Source: “Oyster Beef” recipe from Sunset’s “Wok Cooking” (1994)
Cut beef with the grain or for other protein, at a slant into 1-1/2 inch-wide strips; then cut each strip into 1/8-inch thick slanting slices. In a bowl, stir together sherry, soy, 1 T. of the water, sugar, and cornstarch. Add beef or pork or chicken to coat, then stir in 1-1/2 tsps. of the oil and let marinate for 15 minutes.
Meanwhile, prepare Cooking Sauce and set aside.
Place a wok over high heat; when wok is hot, add 2 T. of the oil. When oil begins to heat, add garlic and ginger and stir once. Add beef or pork or chicken mixture and stir-fry until meat is browned; remove from wok and set aside.
Pour remaining 1 T. oil into wok. When oil is hot, add vegetables sequentially until they’re cooked to your liking.
Serve over hot rice.
As usual I doubled the recipe and used 1-1/2 pounds of pork. The vegetables for this version were:
3/4 of a red pepper
about 1-1/2 cups fresh kale, stripped from their spines
about 6 ounces raw bean sprouts
6 sliced mushrooms.
I sauteed them in this order, making sure the heftier vegetables got some extra cooking time. (I have a family member who cannot tolerate fibrous vegetables and so I tend to cook most vegetables until they are soft.)
Background: Two things make this a great recipe: (1) versatility in the protein and vegetables you can use, and (2) economy: you can use an inexpensive cut of protein since the marinating guarantees that the beef, pork, or chicken will be soft and tender.