Recipe ingredients and directions:
Yield: 3 to 4 servings if served alone; 6 to 8 servings if served with 3
other dishes
1/2 kilo lean beef
1 Tablespoon oil
1 teaspoon water chestnut powder (corn starch)
1 tablespoon sherry
1/4 teaspoon sugar
1 tablespoon chile paste
3 cloves garlic
3 teaspoons fermented black beans
3 slices fresh ginger root
3 tomatoes
1 large onion
2 green peppers
1/2 tablespoon water chestnut powder
2 tablespoons chicken stock
1 tablespoon sherry
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/2 cup chicken stock
3 Tbs black bean sauce
1 Tbs chile paste
1/2 tsp fresh ground black pepper
Slice meat very thin and add marinade. Mince the garlic, black
beans and ginger. Cut the tomatos, peppers, and onion into small
pieces. Dissolve 1/2 tablespoon water chestnut powder in 2 tablespoons
chicken stock. Measure into another bowl 1/2 cup stock. Add sherry,
soy sauce, sugar, black pepper, and black bean paste.
Heat oil, add garlic, ginger, and brown beans. cook for 30 seconds.
Add meat and cook until brown. Add onions and cook until soft. Add
peppers and cook for 1-2 minutes. Add sauce mix, stir, then add
tomatos. Bring sauce to a boil and then add binder. stir well
until thick.
Category: Asian Recipes
