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MUSHROOM CHOW YOKE  
1 1/2 lbs. flank steak, raw, sliced thin, against the grain
1/2 tsp. salt
1 tsp. sugar
1 tbsp. soy sauce (dark soy sauce if available)
1 slice ginger, fresh, minced
White pepper to taste
2 cloves garlic, minced
1 1/2 tbsp. cornstarch
1 tbsp. white wine or dry sherry
3 c. sliced fresh mushrooms

SAUCE:

1 1/2 tbsp. cornstarch
1 tbsp. soy sauce, reg.
3 tbsp. oyster sauce
1/4 tsp. Chinese style sesame seed oil
1 1/2 c. chicken broth

SAUCE: Blend all ingredients together except cornstarch. Add cornstarch a few minutes before you begin to cook. Use as called for below.

1. Slice meat about 1/8 inch thick.

2. Add salt, sugar, soy sauce, ginger, white pepper, garlic, cornstarch and white wine or sherry to the meat. Mix well and let marinate for 1 hour.

3. Place 4 tablespoons peanut oil (or any cooking oil) in a frying pan or Chinese wok. Heat oil over a high heat until the oil begins to smoke, then, without reducing the heat, add the meat mixture to the pan and begin stirring it quickly. Continue for 2 minutes.

4. Add mushrooms and continue to stir fry until the meat is just about cooked.

5. Add the sauce mixture to the meat, mix thoroughly, bring to a boil, lower heat and allow the entire mixture to cook 1 minute. Serve immediately.

NOTE: Use sesame seed oil carefully, it is strong in flavor, thus, a few drops goes a long way. Do not fry with it! 6 servings.

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