Chinese Stir-Fried Malabar Spinach (Tsuru-Murasaki)

• 14 stalks Malabar spinach
• 175 grams Maitake mushrooms
• 150 grams Sliced beef (shoulder loin)
• 1 large clove Garlic
• 2 tbsp Sesame oil
• 100 ml Water
• 50 ml Cooking sake
• 1 tsp Chicken soup stock granules
• 1 tbsp Oyster sauce
• 1/2 tsp White sugar
• 1 tbsp potato starch with 3 tablespoons water Katakuriko slurry

1. Mince the garlic, shred the maitake mushrooms and cut the meat into bite-sized pieces.
2. Combine the ingredients.
3. Separate the leaves from the stalks of the malabar spinach.
4. Diagonally slice the stalks.
5. Put sesame oil and garlic in frying pan, turn on the heat, and when the aroma has released, add the meat.
6. When the meat has cooked halfway through, add the maitake and spinach stalks, then saute.
7. Once the sauteed ingredients have cooked through, add the leaves, saute until tender, then pour the seasoning made from the ingredients in a circular motion, and toss.
8. Shift the sauteed ingredients to the side of the pan, then add the katakuriko dissolved in water, briskly mix until the sauce thickens, evenly coating the ingredients, then serve.
9. Try this recipe with different ingredients: Chinese-Style Cauliflower Stir-Fry,.

stalks, maitake mushrooms, beef, clove garlic, sesame oil, water, sake, chicken soup stock granules, oyster sauce, white sugar, starch

Taken from cookpad.com/us/recipes/169411-chinese-stir-fried-malabar-spinach-tsuru-murasaki (may not work)