Title: Szechuan Beef or Pork
Categories: Chinese5
Yield: 4 servings

2 tb Peanut oil
1 Green peppers; cut in (1 to
-2)
1/8 Inch strips
1 Carrots; finely shred (1 to
2)
1/8 Inch match-stick; size
-strips (sliced
Stack slices; slice
Through stack)
1 Scallion; quartered length-
Then into 3 inch long;
-strips
1 lb Beef(round or chuck or pork;
-loin) cut into fine
1 Strips; 1/8 inch by 2 to
- 3 inches long
2 tb Dry sherry
2 tb Hoisin sauce
1 tb Black bean sauce
1 tb Vinegar
1 ts Sugar
1/4 ts Chili paste; (1/4 to 1/2)

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.

Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.