Hot Wok Seasoning:
3 cloves garlic, finely minced
1 tablespoon very finely minced fresh ginger

Hot Wok Sauce:
1/4 cup chicken stock
2 tablespoons rice wine or dry sherry
1 tablespoon thin soy sauce
1 tablespoon oyster sauce
1 tablespoon dark sesame oil
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper

Trim tough stems from mushrooms. Cut the mushrooms into 1/4-inch-thick slices. Cut the green onions on a sharp diagonal into 1 -inch-long pieces and then combine with the mushrooms. Divide the cooking oil, putting 2 tablespoons in one small container and 1 tablespoon in another, and set aside.

In a small bowl, combine the Hot Wok Seasonings; set aside. In another small bowl, combine the Hot Wok Sauce ingredients and set aside.

Hot Wok Action:
Place a wok over the highest heat. When the wok becomes very hot, add 2 tablespoons of the cooking oil to the center. Roll the oil around the wok and when the oil gives off just a wisp of smoke, add the beef. Stir and toss the beef until it -loses its raw exterior color, about 2 minutes, and then slide the beef onto a plate.

Immediately return the wok to the highest heat. Add the remaining 1 tablespoon of cooking oil, and the Hot Wok Seasonings. Stir-fry the seasonings, and as soon as they turn white, about 5 seconds, add the mushrooms and green onions. Stir and toss the mushrooms until the green onions brighten in color and the mushrooms soften slightly, about 3 minutes. As you stir-fry the mushrooms, add the remaining 1/4 cup rice wine, so that the mushrooms soften more quickly and develop a fuller flavor.

Stir the Hot Wok Sauce, and then pour it into the wok. Return the beef to the wok. Stir and toss until all the ingredients are glazed with the sauce. Taste and adjust the seasonings. Immediately transfer the stir-fry to a heated platter or dinner plates and serve.