For the love of a wok

Almost forgot the photo--it smelled too good to wait!

Bernadette Chan’s Stir-Fried Beef and Tofu
3 squares firm tofu
1 Tbsp plus 2 tsp vegetable oil (we used sesame oil)
8 oz. lean flank steak (we used shabu shabu style sliced wagyu)
2 tsp soy sauce
2 tsp Shao Hsing rice wine or dry sherry (we went with the sherry)
2 1/2 tsp sugar
1/4 tsp salt
2 Tbsp oyster sauce
2 scallions, cut
1 Tbsp finely shredded ginger
**we added shredded napa cabbage and sliced shiitake mushrooms

Dry the tofu with paper towel. Cut into 1-inch cubes. Heat your wok over high heat until a “bead of water vaporizes within 1 to 2 seconds of contact” (I’m serious). Swirl in the oil, add the tofu and pan fry til golden brown. Transfer to a plate.

Cut the beef (hehe) into 2 inch wide strips (or be lazy and buy pre-cut shabu shabu beef) and put it in a shallow bowl with soy sauce, sherry, 1 1/2 t cornstarch, sugar and salt. Marinade for no longer than 10 minutes. In a small bowl, combine remaning 1 tsp of cornstarch, oyster sauce and 1/3 cup cold water.

Heat the unwashed wok over high heat until hot and “a faint wisp of smoke rises from the pan.” Swirl in remaining oil and add scallions, ginger, beef and cook undisturbed for 30 seconds. Then, stir fry 1 minute until the beef is lightly browned. Add the mushrooms and cabbage and then the tofu and stir fry up to another minute. Add in the cornstarch mixture and bring to a boil, stir frying until the sauce has thickened.
Serves 4 as a part of a multicourse meal.

Instead of enjoying as part of a multicourse meal, we enjoyed it with this:

Allagash Hugh Malone Ale

It was actually a ton of food. And surprisingly, despite dining with two large boys capable of putting food away quite nicely, we did not finish all of it. We ate it with a combination of brown rice and kamut berries that I cooked up in our rice maker. We topped it off with our usual: Sriracha sauce. Mmm..spicy goodness! All in all, this dinner was easy, the hardest part being the prep work–though that’s the part I like. Probably because it has a meditative quality about it.

We love our new wok and will be making many, many more meals with it in the near future.

I’m off to attempt my hand at making a mole verde.



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