• 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


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.


Serving Ideas : Serve with rice.




Henry Chung


4 servings




Asian : East Asian : Hunan




- Wok