Yield: 4 servings
|2 tablespoons||Peanut oil|
|1 \N||Or 2 green peppers; cut in|
|⅛ \N||Inch strips|
|1 \N||Or 2 carrots; finely shred 1/8 inch match-stick size strips (sliced stack slices; slice through stack)|
|1 \N||Scallion; quartered length- then into 3 inch long strips|
|1 pounds||Beef(round or chuck or pork loin) cut into fine strips; 1/8 inch by 2 to 3 inches long|
|2 tablespoons||Dry sherry|
|2 tablespoons||Hoisin sauce|
|1 tablespoon||Black bean sauce|
|¼ \N||To 1/2 ts chili paste|
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.