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I have a shiny new wok, as of last week. This is what I made in it the other day. Feeds 2 hungry persons when you put it on some rice. Half a pound of rump steak, sliced into strips Two green peppers, julienned Half a bulb of garlic, sliced finely One habanero pepper (Would have rather used a handful of Bird's Eyes, but there were none to be found), minced Small handful of szechuan pepper, coarsely pestled Soy, Oyster, and Thai Fish sauces. Get the wok really hot. Generous splosh of oil, and in with the garlic and chilli. Sweat them out until your lungs have stopped screaming in pain, and you're able to breath without inhaling something akin to mustard gas. Throw the strips o' beef on top. Curse at the amount of water that comes out, swear never to buy supermarket meat again, and wait for it to boil off. Wait longer. Curse rented accommodation with electric hobs. Resolve to buy a small gas burner. When the wok's looking a bit dryer, throw in the peppers and the pepper. Stir around for a bit, and then a small slosh of fish sauce and soy sauce, and a generous one of oyster sauce. Marvel at how appetising Thai Fish sauce smells, and let it boil off a bit. Flick contents up off the sides of the wok to turn them and look extra-cool. Serve atop steamed white rice (because brown rice takes 4 hours to cook, and tastes of grit) and marvel at the endorphin rush that comes with the first mouthful. This weekend I shall be mostly making braised pheasant, what with it being the season and all. Anyone got any good tips for what to serve with? -- Tom Sulston +44 77 99 89 80 44 http://www.glitter.org.uk
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