1/2 lb. dried Chinese mushrooms
3 lb. lean steak, cut into thin strips
1/4 c. flour
1 tbsp. sugar
1/2 c. sherry
1/2 c. soy sauce
3/4 c. oil
1 (2-inch) slice fresh ginger root, minced
1 c. chopped onions
2 c. beef bouillon
Salt to taste

Soak mushrooms in water 30 minutes. Drain well, set aside. Cut steak into strips. Combine sugar, flour, sherry and soy sauce in bowl. Add beef, marinate 30 minutes, stirring frequently.

Heat 1/2 cup oil in wok or skillet; stir-fry ginger root 1 minute. Add beef with marinade; stir-fry until beef changes color. Remove beef from wok. Add remaining oil to wok. Add onions; stir-fry until almost tender. Add mushrooms; stir-fry softly. Place beef in wok; stir-fry about 2 minutes. Add bouillon. Bring to boil. Reduce heat. Add salt, cover and cook 2 minutes. Yields 8 to 10 servings.