Imitation being the sincerest form of flattery, this recipe is an admitted replica of one of the culinary creations of my good friend, Chalie Amatylakul. He is among the foremost authorities on Thai cookery and has taught me very much about the essentials of this great cuisine.
With the exception of the fresh chillies, it is quite similar to many stir-fried Chinese dishes. It is delightful, aromatic and quick to make. Serve it with rice, as a main course, or with another vegetable dish.
Cut the beef into thin slices
Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.
Heat a wok or large frying-pan until it is very hot. Add the oil and, when it is very hot and slightly smoking, add the onions and garlic and stir-fry for 3 minutes. Then add the beef and chillies and continue to stir-fry for 2 minutes. Finally, add the Shaoxing rice wine or dry sherry, oyster sauce, soy sauce, sugar and stock or water. Add the mushrooms and continue to stir-fry the mixture for 2 minutes until the beef is thoroughly mixed through. Turn the mixture on to a serving platter, garnish it with the spring onions, and serve at once.
© 1996 Ken Hom. All rights reserved.