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.