While it's not what most Asian and stir-fry cookbooks recommend, my electric wok does me just fine. Tonight's dinner is another example of this: a mouth-pleasing combination of great flavors and textures from having the right understanding of the stir-fry cooking process (thanks to the authors of the cookbook, noted below).
Beef tenderloin, sweet bell pepper, Vidalia onion, baby bella mushrooms, all over fresh-steamed brown rice: super good.
And hey: still some chocolate éclair cake leftover? Nice taste and feel to cool the spiciness of dinner.
"Glorious Beef with Mushrooms," in Wok Fast by Hugh Carpenter and Teri Sandison. Ten Speed Press, 2002, p. 87 (recipe) and p. 26-27 (marinade and sauce).
No comments:
Post a Comment