Have fun preparing this mushroom dish!
Blanch (scald) the glass noodles and mushrooms separately and soak for half an hour.
In the meantime, finely slice the fillet, rub well with salt and half of the cornstarch, drizzle with a third of the soy sauce and cook in the refrigerator for half an hour.
Rinse and clean the leeks and cut diagonally into centimeter-thin slices. Blanch in boiling hot salted water for one minute, rinse with ice cold water and drain. Rinse and also drain the bean sprouts.
Cut the chili pepper into fine rings, remove the peel from the onion, garlic and ginger and chop finely, fry everything together in a third of the hot oil in a frying pan. Briefly toss the leek and the drained mushrooms in it, then add the sprouts and fry for 2 minutes. Put the vegetables on a plate and keep warm.
Heat the remaining oil in the frying pan, fry the meat, add the drained noodles and fry for a minute.
Blend the remaining soy sauce, sherry, the remaining cornstarch (maizena), clear soup and sesame oil, pour on, bubble. Add the vegetables set aside. Mix everything over high heat, season with salt, season with pepper and bring to the table on the spot.
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