Ingredients:
1/4 cup peanut oil
1 teaspoon fresh ginger, finely chopped
1/2 teaspoon garlic, finely chopped
1 long red chili pepper, thinly sliced on the diagonal
200 g beef fillet, thinly sliced
2 tablespoons fermented black beans, rinsed if salty
4 shiitake mushrooms, stems removed and sliced
6 oyster mushrooms, torn or sliced
2 tablespoons shao xing rice wine
2 tablespoons palm sugar (or light brown sugar)
2 tablespoons light soy sauce
4 tablespoons oyster sauce
1 kg fresh flat rice noodles or Vietnamese rolled rice noodles (banh pho)
1/2 cup gai lan (Chinese broccoli leaves), trimmed and sliced if large
2 spring onions, cut into 3 cm lengths
1/4 teaspoon sesame oil
1 pinch white pepper
Directions:
1. Prepare the noodles according to package instructions if they are refrigerated or dried; separate any clumped strands so they will stir-fry evenly.
2. Heat the peanut oil in a wok over high heat until it just begins to smoke. Add the chopped ginger, garlic and sliced chili and stir-fry briefly until fragrant, about 15–20 seconds.
3. Add the thinly sliced beef to the wok and stir-fry for about 1 minute, just until the edges begin to brown but the meat is still tender.
4. Stir in the fermented black beans, shiitake and oyster mushrooms, shao xing rice wine, palm sugar, light soy sauce, oyster sauce and about 1/4 cup (60 ml) chicken or vegetable stock. Toss everything together and cook for another minute to combine flavors.
5. Add the fresh rice noodles, gai lan leaves and spring onions. Continue to toss and stir-fry for about 1 minute, allowing the noodles to heat through and absorb the sauce. If the mixture seems dry, add a splash more stock or soy sauce.
6. Finish with the sesame oil, give a final quick toss, then remove the wok from the heat.
7. Transfer to a large bowl or platter and sprinkle with a pinch of white pepper. Serve immediately.
Servings: 4
Preparation time: 20 minutes
Total time: 26 minutes