Szechwan Beef and Peanuts
⅓ cup beef broth
4 ounces bean sprouts
2 tablespoons dry sherry
½ cup frozen peas, thawed
2 tablespoons vegetable oil
5 green onions, white and green parts, cut
1 tablespoon lite soy sauce
into 1-inch pieces
2 teaspoons cornstarch
2 cloves garlic, minced
1 teaspoon sugar
½ cup dry roasted peanuts
¼ to ½ teaspoon red pepper flakes
1 pound flank or sirloin steak, cut
across the grain into ⅛-inch strips
Combine broth, sherry, 2 teaspoons oil, soy sauce, cornstarch, sugar, and red pepper flakes in a small bowl. Set aside. Preheat wok at
375°F for 5 minutes. Add 2 teaspoons of oil and heat until just smoking. Add half of beef evenly to the center of the wok. Cook, without
stirring, for 1 minute, then stir and cook until browned. Transfer beef to clean bowl. heat remaining 2 teaspoons oil and repeat with
remaining beef.
Return beef and any juices to wok. Add bean sprouts, peas, onion, and garlic; stir to combine. Pour reserved sauce into wok, stirring
well before adding. Cook, stirring constantly, until thickened, about 30 seconds. Stir in peanuts.
4 servings
Asian Vegetable Stir-Fry
1½ tablespoons lite soy sauce
6 ounces shiitake mushrooms, stemmed
1½ tablespoons orange juice
and sliced
1 teaspoon grated orange peel
5 green onions, white and green parts, cut
½ teaspoon sesame oil
into 2-inch pieces
1 to 1½ tablespoons vegetable oil
1 tablespoon minced fresh ginger
¾ to 1 pound head bok choy, sliced
2 cloves garlic, minced
crosswise into ½-inch pieces
1 red bell pepper, cut into ¼-inch
slices
Combine soy sauce, orange juice, orange peel, and sesame oil in small bowl. Reserve. Preheat wok at 300°F for 5 minutes. Add 1
tablespoon oil to wok and heat. Add bok choy stalks, pepper, and mushrooms; cook, stirring frequently, until vegetables begin to just
soften, 2 to 4 minutes. Add bok choy greens and onions and continue to cook for another 1 minute, adding remaining ½ tablespoon oil
if necessary. Push vegetables to sides of wok; add ginger and garlic to center of wok and cook for 15 to 30 seconds. Return vegetables to
center of wok and combine with ginger and garlic. Add reserved sauce. Cover and allow to cook until vegetables are crisp tender, about
1 minute.
Preparation Tip:
Cut bok choy greens away from the triangular white stalk. Cut white stalk in half lengthwise and then crosswise into
½-inch thick pieces. Slice greens into ½-inch strips. Keep separate.
6 servings
Sesame Ginger Vegetables
2 teaspoons sesame seeds
4 ounces mushrooms, cut into ¼–inch
1 tablespoon vegetable oil
slices
2 teaspoons sesame oil
1 medium zucchini, halved lengthwise
2 medium onions, cut into ¼–inch
and cut into ¼–inch slices
slices
2 teaspoons minced fresh ginger
1 medium red pepper, cut into ¼–inch
3 tablespoons stir-fry sauce*
slices
Preheat wok at 300°F for 5 minutes. Add sesame seeds, heat until lightly browned. Remove seeds; reserve. Add oils to wok and heat.
Add onions and pepper; cook, stirring frequently, until vegetables just begin to soften, 2 to 3 minutes. Add mushrooms and zucchini;
continue to cook until mushrooms and zucchini just begin to soften, 1 to 2 minutes. Push vegetables to sides of wok; add ginger to
center of wok and cook for 15 to 30 seconds. Return vegetables to center of wok and combine with ginger. Stir in stir-fry sauce. Cover
and allow to cook until vegetables are crisp tender, about 1 minute. Sprinkle with toasted sesame seeds.
6 servings
* This ingredient can be found in the ethnic foods section of the supermarket.
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