Chow Fun

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This is from the frugal gourmet cooks three ancient cuisines, and it's absolutely delicious. The recipe calls for beef, but you can easily substitute sliced chicken breast, shrimp, a variety of vegetables, tofu, or even, as a treat, cooked, roast duck (i've had duck chow fun in chinatown in new york, and it was great). Time is what it takes me approximately including slicing.

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Steps

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Slice the meat into thin slices.

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Mix the 4 marinade ingredients together and stir in the meat.

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Let marinate for 15 minutes.

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Mix the sauce ingredients together and set aside.

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Heat a wok or large frying pan and add 2 tbs.

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Of peanut oil.

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Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges.

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Remove to a serving platter and set aside.

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Heat the wok again and add 3 more tbs.

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Of peanut oil , along with the garlic and ginger.

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Stir fry for a moment and add the rinsed black beans and the wine.

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Add and stir fry the onion and green pepper , just until very hot.

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Remove all to the serving platter.

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Heat the wok a 3rd time and add the remaining peanut oil.

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When hot , add the meat.

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Stir fry until it begins to brown , and return the vegetables and noodles to the wok.

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Toss with the meat and then add the sauce.

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Toss until just heated throughout.

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Add the bean sprouts , and toss just a minute or so more , then serve.

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Ingredients

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dark soy sauce, cornstarch, egg white, peanut oil, flank steak, sugar, rice wine, pepper, oyster sauce, wide rice noodles, garlic, ginger, fermented black beans, onion, green pepper, bean sprouts