Oyster sauce seems to go very well with chicken & turkey, although you can substitute other meat or fish.

1. Slice about 6 ounces of chicken (or turkey) breast into slices about 1 inch long by ¼ inch thick. Place in a wok with 2 tablespoons of oil.
2. When the chicken is light brown all over, reduce the heat to medium.
3. Add 1 heaped teaspoon of garlic and ginger paste, and stir in.
4. Optionally, if you like your food spicy, add a teaspoon of sambal oelek, and stir in.
5. Add about 6 medium-sized mushrooms to the wok. If possible, use a mixture of 2 or 3 different types of mushrooms ( "normal" mushrooms, oyster mushroom, shitake mushrooms, etc.). Stir frequently.
6. After about 2 minutes, add 2 to 3 tablespoons of soy ketchup, a level teaspoon of brown sugar, and about 3 tablespoons of oyster sauce.
7. Cook for another minute, stirring frequently. If the sauce seems too thick, add a little sherry, plum wine or water to thin it.
8. Serve with rice or noodles. If you like, you can add the noodles (pre-cooked) to the pan, in which case cook and stir for another minute before serving.