Ingredients:
1 clove garlic (crushed)
2 tablespoons oyster sauce
2 tablespoons soy sauce
salt
white pepper
2 teaspoons corn flour
12 kilogram beef, lean
100 grams snow peas
2 celery stick
150 grams mushrooms
12 cup water chestnuts
1 medium onion
1 large bell pepper, green
12 cup bean sprouts
12 cup bamboo shoots
12 cup oil
34 cup chicken stock
Preparation:
1. In a medium bowl mix together minced garlic , 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon salt , 12 teaspoon white pepper and 1 teaspoon corn flour in a bowl. Add beef and stir to mix. Keep aside to marinate for 15 minutes.
2. Cut snow peas and celery diagonally into 1/4inchthick slices. Thickly slice the mushrooms and water chestnuts. Cut onion and bell pepper lengthwise and then cut into 1/4inchthick strips, (discard the seeds). Rinse and drain bean sprout and bamboo shoot.
3. Heat a wok over high heat until hot but not smoking. Pour 1 teaspoon oil on the sides of the wok, add snow peas and stir fry with the seasoning of salt , until tender but still crisp, about 2 minutes. Transfer Snow peas to a large bowl and keep warm.
4. Clean and reheat wok and stir fry the remaining vegetables separately in the same manner. Transfer vegetables to the bowl with snow peas.
5. In a small skillet, stir together chicken stock, 1 tablespoon oyster sauce, 1 tablespoon soya sauce, 12 teaspoon white pepper and 1 teaspoon cornstarch. Stirring constantly, bring the mixture to a boil on medium heat and cook until the sauce is thick, about 23 minutes. Keep the sauce hot.
7. Cut beef crosswise into 1/8inchthick strips. Reheat wok over medium high heat and pour 2 tablespoons oil on the sides of wok, and then stir fry beef until just cooked through, about 3 minutes.
8. Return all vegetables to wok stir fry for one minute and then add sauce. Bring to a boil and stir to combine beef, vegetables and stock. Serve immediately, with cooked rice.
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