Stir Fry Maitake Mushroom & Beef With Oyster Sauce

• 7 ounces maitake mushrooms
• 1 lb top sirloin steak, sliced into strips
• 2 green onions, cut to desired size
• 1 small eggplant, chopped
• 2 -3 leaves Chinese cabbage, sliced into 1 in. strips (aka Napa cabbage or you could use Bok Choy)
• 1 tablespoon vegetable oil
• 3 -4 tablespoons oyster sauce
• 1 red pepper, diced
• 1/4 - 1/2 cup soy sauce
• 1/4 - 1/2 cup white wine
• 1 -2 tablespoon oil
• 1 -4 teaspoon cornstarch (optional)

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.

maitake mushrooms, sirloin steak, green onions, eggplant, chinese cabbage, vegetable oil, red pepper, soy sauce, white wine, oil

Taken from www.food.com/recipe/stir-fry-maitake-mushroom-beef-with-oyster-sauce-410765 (may not work)