A delicious mushroom dish for any occasion!
1. cover the mushrooms with 1/2 liter of lukewarm water and swell for 12 hours. Then rinse thoroughly in a sieve under running water and drain well. Cut the hard stalks into small pieces and halve or quarter the mushrooms according to their size.
Grate the meat with a crockery stick and cut diagonally to the fiber into very thin slices. Dust with the cornstarch and massage it well into the meat.
Remove the skin from the onions, cut them in half lengthwise and slice the halves lengthwise about 5 mm thick.
Cut both peppers in half, remove seeds and partitions, rinse and drain thoroughly. Flatten slightly with the heel of your hand and cut into small rhomboids.
Heat the oil in a wok until smoking hot and stir-fry the onions until delicately browned. Then place them on the grate.
Stir-fry the meat in the oil until it is colored all over. Add the bell pepper pieces and the mushrooms and cook for about 1 minute. Add the chicken soup and the oyster sauce and bring to the boil once.
7. repeatedly add the onions to the wok form and heat. Season the dish with salt, cayenne pepper and coriander. Serve with long grain rice.
Variation….
Instead of leg of beef, you can also use leg of lamb, or if your wallet will allow it.
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