| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Chinese5 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 1 |
|
Green peppers; cut in (1 to 2) |
| 1/8 |
|
Inch strips |
| 1 |
|
Carrots; finely shred (1 to |
|
|
2) |
| 1/8 |
|
Inch match-stick; size strips (sliced |
|
|
Stack slices; slice |
|
|
Through stack) |
| 1 |
|
Scallion; quartered length- |
|
|
Then into 3 inch long; strips |
| 1 |
lb |
Beef(round or chuck or pork; loin) cut into fine |
| 1 |
|
Strips; 1/8 inch by 2 to 3 inches long |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Hoisin sauce |
| 1 |
tb |
Black bean sauce |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Chili paste; (1/4 to 1/2) |
INSTRUCTIONS
Heat oil in wok and stir-fry the green peppers, carrots, and scallion for
1-2 minutes. Push aside. Stir-fry the slivers of meat for 1 to 2 minutes
and recombine with the vegetables. Add the remaining ingredients. Stir and
heat throughly. Serve at once with boiled rice. Serves 4 I usually double
the sauce ingredients because it doesn't seem to be quite enough.
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