Szechuan beef or pork

Yield: 4 servings

Measure Ingredient
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
1 tablespoon Vinegar
1 teaspoon Sugar
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.

Similar recipes