Beef chow fun

Yield: 6 servings

Measure Ingredient
10 \N Chow Fun Noodles
1 pounds Beef flank steak, sliced thin
\N \N Marinade
1 tablespoon Dark soy sauce
1 tablespoon Cornstarch
1 \N Egg white
1 tablespoon Peanut oil
\N \N Additional:
7 tablespoons Peanut oil for pan-frying
2 \N Cloves garlic, chopped fine
1 slice Ginger, cut julienne
1 tablespoon Fermented black beans (dowsee)
1 tablespoon Dry sherry
½ medium Yellow onion, sliced
½ \N Green bell pepper cut julienne
\N \N Sauce:
¼ teaspoon MSG (opt)
1 tablespoon Dark soy sauce
¼ teaspoon Sugar
1 tablespoon Dry sherry
1 pinch White pepper
1 tablespoon Oyster sauce
\N \N Final:
1 cup Fresh bean sprouts
\N \N Chinese parsley (garnish)

Slice the chow fun into noodles about ½ inch wide. Slice the meat and mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 T of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.

Remove to the serving platter and set aside. Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger. Chow for a moment and add the rinsed black beans and the sherry. In this chow the onion and green pepper, just until very hot. Remove to the serving platter. Heat the wok a third time and add 2 T of the peanut oil and the meat. Chow on one side only until it begins to brown.

Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so and serve. Garnish with Chinese parsley. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St.Louis-Woltmon O:).

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