4 tbsp. peanut oil
2 cloves garlic, minced
1 slice ginger, minced
1/2 tsp. salt
1 lb. flank steak
2 tsp. light soy sauce
2 tsp. sugar
4 tbsp. sherry
2 tbsp. water
2 tbsp. cornstarch
2 tbsp. heavy soy sauce
2 c. soup stock
4 scallions, diced

PREPARATION: Slice steak into thin strips. Mix garlic, ginger and salt; set aside. Mix light soy sauce, sugar and sherry; set aside. Mix water, cornstarch, heavy soy sauce, and soup stock; set aside. Stir well before using.

COOKING: Put oil in wok on high heat. Add garlic, ginger, and salt, stir fry rapidly. Add flank stake, stir fry 1 minute. Add light soy sauce, sugar and sherry. Stir fry 1 minute. Add water, cornstarch, heavy soy sauce and soup stock slowly. Stir fry until sauce thickens and coats all ingredients well. Do not cover. Garnish with scallions.

You may add black sliced mushrooms (soaked 15 minutes), pea pods, 1 cup bamboo shoots or 3 cups bean sprouts before adding the light soy sauce combination.