Beef and Black Beans With Noodles

• 1/4 cup julienned green bell pepper
• 1/4 pound shredded beef
• 4 ounces cleaned bean sprouts
• 1 teaspoon cornstarch
• 4 tablespoons chicken stock
• 1 tablespoon salted black beans
• 4 ounces fresh Chinese noodles (see note)
• 2 tablespoons plus 2 teaspoons peanut oil
• 1 teaspoon grated ginger
• 1/2 teaspoon minced garlic
• 2 tablespoons thinly sliced spring onion
• 1 tablespoon oyster sauce

1. Cut green pepper into julienne strips about 1/8 inch thick; cut beef into strips 1/8 inch wide, 2 inches long and about 1/8 inch thick.
2. Remove heads and tails from bean sprouts, and rinse.
3. Mix cornstarch with a little chicken stock to make paste; then stir in remaining stock.
4. Rinse black beans to remove salt; drain.
5. Cook noodles in boiling water until tender, 1 to 2 minutes, depending on thickness of noodles.
6. Drizzle with 2 teaspoons peanut oil.
7. Heat 2 tablespoons peanut oil in a wok until it shimmers; stir-fry black beans, ginger and garlic for 30 seconds; add beef and green pepper and stir-fry until beef loses its color.
8. Add bean sprouts and spring onion and stir-fry.
9. Make a well in center and stir in chicken stock mixture and oyster sauce; stir-fry until mixture thickens slightly.
10. Remove from heat and stir in drained noodles.

green bell pepper, beef, bean sprouts, cornstarch, chicken stock, black beans, fresh chinese noodles, peanut oil, ginger, garlic, onion, oyster sauce

Taken from cooking.nytimes.com/recipes/2687 (may not work)