| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Chinese5 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 1 |
lg |
Or 2 small green peppers; cut into 1/8" strips |
| 1 |
lg |
Or 2 small carrots; finely |
|
|
Into 1/8"; matchstick strips |
| 1 |
|
Scalliion; quartered |
|
|
Then into; 3" strips |
| 1 |
lb |
Beef (round or chuck); cut |
|
|
Fine slivers or strips; 1/8" by 2 to 3" long |
| 2 |
tb |
Dry sherry |
| 2 |
tb |
Hoisin sauce |
| 1 |
tb |
Black bean sauce |
| 1 |
tb |
Vinegar |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
To 1/2 tsp. chili paste; (very hot) |
|
|
Hot cooked rice |
INSTRUCTIONS
Heat oil in wok and stir-fry the green peppers, carrots, and scallion for 1
to 2 mins. Push aside. Stir-fry the slivers of beef for 1 to 2 mins and
recombine with vegetables. Add remaining ingredients. Stir and heat
throughly. Serve at once with rice. Serves: 4 Hope you like. Pam in VA
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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