1. Marinate the beef in a mixture of equal parts soy sauce and white wine for 5 to 6 minutes. 2. Break maitake mushrooms into bite sized pieces. 3. Heat oil in wok on high heat (peanut oil works best for stirfry because of the high heat but I use canola oil without any problems). 4. Add red pepper, green onion and eggplant to the wok and stir fry. 5. Add beef, Maitake Mushrooms, Chinese cabbage and oyster sauce to the mixture. Stir well and cook until beef is cooked through. 6. If desired, add 1-4 tsp corn starch to thicken the sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
