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* Note: Can be found in Chinese or Oriental markets. Slice beef thinly across the grain and place in a small bowl. Add the egg white, cornstarch and salt. Mix together until smooth and all is coated. Marinate for 15 minutes. Heat the oil in a wok to 300 degrees. Add the beef and deep-fry for 30 seconds. This is not really deep-frying, but rather light frying, what the Chinese call "velveting." Remove beef with a strainer and allow to drain. Remove all but 2 tablespoons of oil from wok. Rinse and drain the black beans. In a small bowl mash together the black beans and sherry into a paste. Cut the fresh fun into 1/2-inch-wide strips. Heat wok and 2 tablespoons of oil again until very hot. Add fresh fun, black bean paste, dark soy sauce and the reserved beef. Stir-fry for 20 seconds. Add the bean sprouts and scallions and quickly stir-fry for 30 seconds to 45 seconds more until the dish is colored a light brown and all is hot. Serve immediately. This recipe serves 4 to 6. Comments: We owe this great recipe to Chef Andy Wong of the Sea Garden Seafood Restaurant in Seattle. Andy is just great and you can always tell when he is in the kitchen. This will take some doing for the beginning cook, but if you are comfortable with a wok you are all set. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 11-04-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com -or- MAD-SQUAD@prodigy.net 09-05-1995 Recipe by: Andy Wong
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