Normally I think the stir-fry meals I make at home are pretty darned good, but this past Friday night, I thought it was lacking a bit in flavor. It wasn't for lack of trying, and I liked the kicked-up heat that came from using a fresh pepper brought by plaster master David Mearns.
"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).
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