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Stir fry is one of those dishes that can be ready really quickly. Have all the ingredients ready to go, and the actual preparation is fast.
This beef stir fry uses commercial black bean sauce. Try to find one that isn't too salty! I like to use snow peas and black bean sauce together.
The "trick" with stir fry is to cook everything very quickly. You want to keep the vegetables a bit crisp. In order to do so, you need a very hot pan. If you don't have a wok, use a large pan, which will give the ingredients a lot of "elbow room". If you have an electric range, a pan might even be better than the typical round bottomed wok. A Chinese chef I worked with once taught me that you needed "hot oil, burning wok" - The very hot pan with hot oil will ensure the meat & vegetables don't stick to the pan.
Use a chef's knife to make long thin slices of carrots.
Slice beef thinly, making sure to cut across the grain.
Fry the beef in the wok. Note the wok is really dark around the bottom - a sign that is well [nsg]seasoned[/nsg].
Add the blanched carrot and onions, as well as the mushrooms to cook.
Adding the snow peas to the stir fry and cooking for a moment.
Add the black bean sauce and the dish is ready!
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I don't like gourmet cooking or "this cooking" or "that cooking". I like good cooking. James Beard