Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 Chow Fun Noodles 1 tb Dry sherry
1 lb Beef flank steak, sliced 1/2 md Yellow onion, sliced
-thin 1/2 Green bell pepper cut
Marinade -julienne
1 tb Dark soy sauce Sauce:
1 tb Cornstarch 1/4 ts MSG (opt)
1 Egg white 1 tb Dark soy sauce
1 tb Peanut oil 1/4 ts Sugar
Additional: 1 tb Dry sherry
7 tb Peanut oil for pan-frying 1 pn White pepper
2 Cloves garlic, chopped fine 1 tb Oyster sauce
1 sl Ginger, cut julienne Final:
1 tb Fermented black beans 1 c Fresh bean sprouts
-(dowsee) Chinese parsley (garnish)

Slice the chow fun into noodles about 1/2 inch wide. Slice the meat
and mix the marinade. Marinate the meat for 15 minutes. Heat the
wok and add 2 T of the peanut oil. Toss the noodles about in the oil
until they are very hot and begin to color just a bit on the edges.
Remove to the serving platter and set aside. Heat the wok again and
add 3 T of the peanut oil along with the garlic and ginger. Chow for
a moment and add the rinsed black beans and the sherry. In this chow
the onion and green pepper, just until very hot. Remove to the
serving platter. Heat the wok a third time and add 2 T of the peanut
oil and the meat. Chow on one side only until it begins to brown.
Return the vegetables, the noodles, and the sauce to the wok and toss
with the meat until hot. Add the bean sprouts, toss just a minute or
so and serve. Garnish with Chinese parsley. From The Frugal Gourmet
Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by
Terri St.Louis-Woltmon O:).

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