Let the batter expand for half an hour. Put beef and mushroom shreds in a wok over a high fire. Deep-fry till cooked. Heat oil and put in minced scallions, gingers and garlics, oyster sauce and sugar. Mix them well into a juice.
Pour beef shreds into the juice.
Simmer over a low fire for five minutes. Then sprinkle minced corianders and sesame oil and serve. Chinatown Online Co. All rights reserved.