"A" Ingredients

• 3 cloves garlic, minced
• 1 tablespoon chopped scallions
• 1 tablespoon minced fresh ginger root
• 1 tablespoon salted fermented black beans

"B" Ingredients

• 2 tablespoons cornstarch
• 1 teaspoon baking soda
• 2 tablespoons soy or tamari sauce
• Flank steak, sliced thinly at an angle

"C" Ingredients

• 1/2 pound fresh sugar snap peas, ends and strings removed

"D" Ingredients

• 4 tablespoons peanut oil
• 2 cups defatted chicken stock
• salt and pepper to taste
• 1/2 package sun-dried tomatoes, reconstituted according to package directions
• 1 tablespoon cornstarch (optional)
• 1 tablespoon soy sauce (optional)
• 1 tablespoon water (optional)
• 2 scallions, both white and green parts, cut into 1-inch pieces
• 1 tablespoon sherry

"B" ingredients: Combine the cornstarch, baking soda, and soy sauce in Ziploc bag. Add the steak, about a quarter at a time, mixing with the cornstarch mixture until well coated. (If necessary, you may have to double the cornstarch mixture, depending on the size of the steak.) Marinate for at least 1/2 hour.

Heat wok over high flame. Add 2 tablespoons peanut oil and stir fry beef till browned. Remove to serving bowl.

Do not wash wok. Add 1 tablespoon peanut oil to empty wok. Saute "A" ingredients till fragrant, about 1 minute.

Remove to serving bowl with beef.

Add last tablespoon oil to wok. Stir fry sugar snap peas, about 2 minutes. Add chicken broth, salt and pepper, and tomatoes. Simmer about 5 minutes.

Return beef to wok with the broth mixture, stir frying about a minute. If the sauce does not thicken combine the optional ingredients and add to wok, stirring about 1 minute or until thick. Add sherry and scallions. Stir for a few seconds to combine.

Serve with white rice.