Szechuan beef or pork
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 1 | Or 2 green peppers; cut in | |
| ⅛ | Inch strips | |
| 1 | Or 2 carrots; finely shred 1/8 inch match-stick size strips (sliced stack slices; slice through stack) | |
| 1 | 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 |
| 1 | tablespoon | Vinegar |
| 1 | teaspoon | Sugar |
| ¼ | To 1/2 ts chili paste | |
Directions
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.