Most of my wok stir-fry dishes of late have tended toward the beef tenderloin. It makes sense, because I usually cut off the narrow tip when I'm doing Beef Tenderloin in Wine Sauce, and that's left me a steady supply to use when I've been in the mood for a homemade Asian-inspired meal.
Last night, I switched back over to the kung pao-style of stir-fry chicken, with yellow bell pepper, asparagus, and scallions. I think this might be the best it's ever been, actually.
"Kung Pao [Chicken]" (p. 80) with Szechwan Marinade (p. 28) and Spicy Peanut Stir-Fry Sauce (p. 27). In Wok Fast, by Hugh Carpenter and Teri Sandison. Ten Speed Press (Berkeley/Toronto), 2002.
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