Nice cook and I copied the recipe for future reference, thanks for sharing it.
thank you. the sauce part of the recipe is spot on. i subbed in my own veggies for what i had on hand and anyone can do the same.
for the ginger and garlic, i used my own ground ginger that i make, into the oil, but don't burn the aromatics. i also used gran garlic last night; both due to time constraints. all tasted great. other note, the dark soy sauce really improves to color of the finished oyster sauce, giving it a darker, richer color and flavor. not too salty and not a heavy or exposed flavor note. without the dark soy sauce, the finished sauce is lighter brown due to the cornstarch.
i used picanha as that's what i had sliced in my fridge from this weekend's football games' philly cheesesteaks. the picanha cooked up amazingly with the hard sear in a piping hit wok. just remove the beef at 75% cooked so it retains moisture and juiciness.
this is a very easy recipe to follow for anyone with basic cooking skills. maybe a 1/5 or a 2/5 on complexity scale. pretty easy to get good to very good results. hopefully you'll have an opportunity to make this.
also you can subs in thinly sliced chicken breast, thinly sliced beef sirloin, flank steak or even shrimp as your protein here.