SNAP PEAS & BEEF

Steps:

• Mushrooms: Put 12 dried mushrooms in a heat-proof bowl and cover with 250 ml (1 cup) of boiling hot water.
• Put a dish on top so they stay submerged, and allow to soak for 30 minutes.
• Drain the mushrooms, reserving the soaking liquid. Squeeze excess water from mushrooms.
• In a small pot heat 1 Tbsp peanut oil, then add 1/2 inch fresh ginger, peeled and lightly smashed, and 2 garlic cloves, peeled and lightly smashed. Stir until fragrant, about a minute.
• Add the drained mushrooms.
• Add 1 Tbsp shaoxing wine and stir for a minute.
• Then add 1 1/2 Tbsp oyster sauce, 1/2 Tbsp dark soy sauce, 1 tsp sesame oil, 1 tsp sugar, and a pinch of white pepper. Stir until the mushrooms are well coated.
• Add 60 ml (1/4 cup) chicken stock.
• Bring to a boil.
• Cover with the lid slightly cracked, and cook at a low simmer for about 30 minutes, stirring occasionally. Add the remaining 60 ml (1/4 cup) chicken stock as soon as all the liquid has been absorbed. Add water if needed to continue the simmer. Reserve the mushrooms.
• Blanch snap peas about 1 minute in boiling water
• For the Beef: Combine beef, salt, sugar, soy sauce, wine, sesame oil, baking soda, and cornstarch in a small bowl and toss to combine. Can double the sauce but do not add more salt. Set aside for 20 minutes.
• For the Stir Fry: Combine soy sauce, wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch in a small bowl and stir to combine. Set aside.
• Heat 1 tablespoon oil in a wok over high heat until smoking. Add half of the beef, spreading it out in a single layer, and cook without moving until lightly browned on first side, about 1 minute. Toss and continue to cook, stirring frequently, until barely cooked through, about 1 minute longer. Transfer to a bowl and set aside. Repeat with 1 more tablespoon oil and remaining beef.
• Wipe out wok, add remaining 1 tablespoon oil, and place over high heat until smoking. Add snap peas and cook, tossing and stirring frequently, until lightly charred in spots and bright green. Add garlic, ginger, and scallions and cook, stirring, until fragrant. Return beef to wok and toss to combine. Stir sauce and add to wok. Cook, stirring and tossing constantly, until sauce is thickened and coats beef and vegetables, about 1 minute. Serve immediately.