Preheat a wok or frying pan and add the oil. Add the ginger, stirring to add flavor to the oil. Discard the ginger and add the beef slices, quick-frying for about 2 minutes. Add the bamboo shoots, mushrooms, pea pods, and the chicken broth and cover for 2 minutes. Stir in the soy sauce, sesame oil, sugar, and oyster sauce. Thicken with cornstarch that has been mixed with water and serve immediantly. Serve alongside boiled rice. Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81
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Related recipes: Beef, Chinese, Meat, Main dish
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