by Grace Young
The preparation of this dish was quite different from past recipes. Before beginning the actual stir-frying, the meat is first blanched quickly (15 seconds) in hot oil, then removed with a metal skimmer and placed on a paper towel-lined plate or bowl - this will ensure removal of any excess oil.
This blanching technique, called jau yau, or "passing through oil" makes the meat quite tender, not to mention that it gives my wok a beautiful sheen - much like when I give it a wok facial.
Though cumin is one of my favorite spices, I did miss the flavor that other stir-fries have from adding a broth mixture or hoisin sauce mixture at the end.
The cauliflower was a nice change from the usual vegetables, and with the beef, carrots, and tomatoes, this made for a satisfying one-dish meal - no additional sides needed.
Mise en place
Bowl 2: Flank steak, cornstarch, soy sauce, dry sherry, oil
Bowl 3: Garlic, crushed red pepper
Bowl 4: Carrot, cauliflower, cherry tomatoes
Bowl 5: Salt
Bowl 6: Cumin (One of my f a v o r i t e spices!)
Bowl 7: Scallions
Bowl 8: Salt
Oh how I miss the natural light of summer...
Well it certainly looked to be enough leftover for Andy's lunch the next day - but we finished it off.
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 74 of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. You can also get the recipe here. However, I highly recommend purchasing the book - you won't be disappointed.