4 to 6 cups of leftover beef or pork, cooked and sliced into thin strips
3 tablespoons of cornstarch dissolved in 1/2 cup of soy sauce
1 1/2 teaspoons of fresh ginger, minced, or 1/4 teaspoon of ground ginger
3 tablespoons of dry sherry wine or cooking sake
2 cloves of garlic, mashed
To taste
3 tablespoons of oil for frying
4 to 6 cups of leftover beef or pork, cooked and sliced into thin strips
3 tablespoons of cornstarch dissolved in 1/2 cup of soy sauce
1 1/2 teaspoons of fresh ginger, minced, or 1/4 teaspoon of ground ginger
3 tablespoons of dry sherry wine or cooking sake
2 cloves of garlic, mashed
To taste
3 tablespoons of oil for frying
Combine all the ingredients in a bowl
Add the meat and mix until it's evenly coated
Heat the oil in a wok or large skillet over medium-high heat
Add the meat mixture and cook until heated through, stirring frequently
Serve immediately with steamed rice
