Instructions: Pour enough warm water over the black mushrooms in a medium bowl to cover completely. Soak until softened, about 20 minutes. Drain the mushrooms. Discard the stems and slice the caps thinly.

Discard the portabella stem, and scrape off the gills from the underside of the cap with the back of a spoon. Slice the cap 1/4-inch thick.

Marinate the beef: Stir the oyster-flavored sauce and cornstarch together in a bowl until blended. Toss the beef slices gently in the marinade until coated. Let stand for 10 minutes.

Heat a wok over high heat until hot. Add 1 tablespoon of the oil and swirl to coat the sides. Add the beef and stir-fry until it is no longer pink, 1 1/2 to 2 minutes. Transfer the meat to a plate.

Add the remaining 1/2 tablespoon oil to the wok along with all the mushrooms, water and soy sauce. Stir-fry until the mushrooms are tender, about 2 minutes.

Slide the beef back into the wok and cook, stirring, until heated through, about 1 minute. Scoop the beef and sauce onto a serving plate and serve immediately.

This recipe yields 4 servings.

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