by Grace Young
No matter what the language, it translates to delicious!
(Translations taken from Google Translate)
Mise en place
Bowl 1: flank steak, garlic, soy sauce, cornstarch, rice wine, s&p, water, sesame oil
Bowl 2: red onion, ginger, red pepper flakes
Bowl 3: bell pepper, zucchini (I had a lonely zuke hangin' in the fridge that needed using up - tossed that in. The recipe calls for green bell pepper, though Grace herself will sometimes use a mixture of green and red. Me, I always switch out green bells for red - a personal preference.)
Bowl 4: salt
Bowl 5: ketchup, hoisin sauce, rice wine
You start out by searing the meat first. Then remove from the wok and set aside.
Serve, and be delighted!
This dish has amazing flavor.
One rule of the Wok Wednesdays group is we are asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 85 of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.