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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "CHN-BLKBN-BEEF" "M" "5/18/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "STIR-FRIED BEEF WITH BLACK BEAN SAUCE" "beef slices stir-fried with black bean sauce, garlic, onion, red pepper and green pepper
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From Lee Kum Kee Co., Ltd., Hong Kong, web site: http://www.lkk.com
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "2-3 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "large wok"
or
.I fry pan
.sp
.IG "10 oz" "beef steak,"
trimmed, then thinly sliced against the grain and on the bias
.sp
.TP
Marinade:
.IG "1 Tbsp" "good cooking oil"
.IG "1 tsp" "corn starch"
.sp
.IG "1 Tbsp" "garlic,"
minced
.IG "2 Tbsp" "LEE KUM KEE Black Bean Sauce"
.sp
.IG "1/2" "onion,"
cut into pieces
.sp
.IG "1/2" "red bell pepper,"
cut into pieces
.IG "1/2" "green bell pepper,"
cut into pieces
.sp
.TP
Sauce mix:
.IG "2 Tbsp" "water"
or
.I soy sauce,
(the latter is recommended for a richer sauce)
.IG "1 tsp" "corn starch"
.IG "1 tsp" "sugar"
.IG "1/4 tsp" "salt,"
if water added above
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Mix beef with the marinade.
.SK 2
On high heat, saut\*(e' the minced garlic and the black bean sauce in 
2 Tbsp oil, until fragrant.
.SK 3
Add beef and onion, stir fry until half-done.
.SK 4
Add green pepper and red pepper, stir fry for about 1 minute.
.SK 5
Add sauce mix and heat through.
.SK 6
Serve accompanied by white rice.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Perhaps try with chicken.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
3/4 hour, mostly spent in preparation.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.ig
[Header]              Stir-fried Beef with Black Bean Sauce
                                 (Servings: 4)                        [Logo]

                                  [Plate]

 [fan]     + 300g/10oz beef (sliced)
           + 1/2 onion (cut into pieces)
           + 1/2 red bell pepper (cut into pieces)
           + 1/2 green pepper (cut into pieces)
           + 1 Tbsp LEE KUM KEE FRESHLY MINCED GARLIC
           + 2 Tbsp LEE KUM KEE BLACK BEAN SAUCE

 [fan]     + 1 Tbsp oil
           + 1 tsp corn starch

 [fan]     + 2 Tbsp water
           + 1 tsp corn starch
           + 1 tsp sugar

 [fan]    1. Mix beef with marinade.
          2. Saute minced garlic and LEE KUM KEE BLACK BEAN SAUCE in 2 Tbsp
             oil until fragrant. Add onion and beef, stir-fry until
             half-done.
          3. Add green pepper and red bell pepper, stir-fry for about 1
             minute. Add sauce mix and heat through.

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