Soak the Chinese mushrooms in hot water for 30 minutes.

Heat a tablespoon of oil in a wok and cook and stir the slices of beef, the onions and garlic. Set aside.

Fry the chinese mushrooms in the wok, then add half a glass of water and cook for 2 minutes. Add the beef and stir. Cook for another 5 minutes.

Mix the oyster sauce, the soya sauce and water in a bowl, mix and add the maïzena soup.

Stir until the maïzena dissolves.

Add the brèdes pak choy and the chopped shallot shoots in the wok.

Stir and cook for 2 minutes.

Add the mixture of soya sauce, oyster and maïzena.

Stir and then add some water if necessary. Cook for 2 minutes and serve with rice.