- 1 ½ lbs. carrots
- Beef
- 1 cup beef, thinly sliced
- 1 teaspoon cornstarch
- ½ tablespoon rice wine
- 1 teaspoon soy sauce
- 2 cups peanut oil
- 1 tablespoon black beans, crushed
- 1 tablespoon garlic, minced
- 1 cup chicken broth
- Seasonings
- 1 teaspoon hot chili oil
- 2 tablespoons soy sauce
- ½ teaspoon black pepper
- 1 tablespoon scallions, minced
- 1 pinch salt
- Liquid cornstarch
- ½ tablespoon cornstarch
- ½ tablespoon water
ingredients
directions
1. Wash and scrape carrots carefully. Cut off the green tops and break off the tips, then cut the carrots diagonally into slices about 1/8 inch thick. Mix the 1/2 tbl of cornstarch with the 1/2 tbl of water, and set aside. |
2. If you use meat (optional), mix the beef slices with 1 tsp cornstarch, 1/2 tbl rice wine and 1 tsp soy sauce, and let stand for a few minutes. |
3. Heat a wok over highest heat for 2 minutes; then add peanut oil. As soon as the oil is smoking hot, deep fry the beef slices just until they begin to change color. Remove the beef with a slotted spoon and set aside. |
4. Pour off all but 3 tbl oil from the wok and reheat until smoking hot. |
5. Add the black beans and garlic; stir fry, mashing them into a paste as quickly as possible. |
6. Add carrot slices, stirring vigorously for 1 minute. |
7. Add chicken broth and stir over medium heat for 1 minute more. |
8. Add the meat slices, hot chili oil, soy sauce, black pepper, scallions, and salt to taste. Stir over high heat (3 to 5 minutes) until only a small quantity of liquid remains. |
9. Thicken with liquid cornstarch. |
10. Garnish with more black pepper for better flavor. Serve hot. |
Notes
 Serving Ideas : Serve with rice. |
Categories
Chinese
