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 1) Wash the dry black
fungus, soak till become soft, wash
again, shredded
2) Wash and wipe the beef tenderloin,
shred, marinate 1/2 hour with seasoning
3) Shred the spring onion into short
stalks, cut garlic into small slices
4) Heat wok with 3 tbsp of oil, stir
fry the shredded beef until 80% done
5) Add garlic and sauce (1) , stir
fry for a while
6) Pour the shredded fungus and spring
onion, stir fry then add sauce (2)
7) Stir fry all materials for 1 minutes,
dish up and serve
Remark
tbsp - table spoon
Chinese red vinegar & sweet
bean paste purchased in shop of
China town
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