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Print this Recipe    chow fun noodles

1 lb. beef flank steak, sliced thin across the grain.

1 T. dark soy sauce
1 T. cornstarch
1 egg white
1 T peanut oil

7 T. peanut oil for pan-frying
2 cloves of garlic, finely chopped
1 slice of ginger, 25 cent piece, cut julienne
1 T. fermented black beans (dow see) rinsed (these are vital for the flavor)
1 T. Chinese rice wine or dry sherry
1/2 medium yellow onion, peeled and sliced
1/2 green sweet bell pepper, cored and cut julienne

1/4 tsp. MSG (optional)
1 T dark soy sauce
1/4 tsp sugar
1 T. Chinese rice wine or dry sherry
pinch white pepper
1 T. oyster sauce

1 cup fresh bean sprouts
Cilantro for garnish

Slice chow fun noodles about 1/2 inch can oil the noodle
a bit before slicing so that the strands will not stick together.
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. Stir fry for a moment and add the
rinsed black beans and the sherry. In this stir fry 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. Stir fry 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.


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