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Dry-fried beef slivers: NY strip steak, de-stringed celery, ginger, and scallion whites, all cut into slivers. Stir-fry the beef until beginning to crisp, then mix in Shaoxing wine, Pixian dou ban jian, ginger, scallions, Sichuan peppercorns, and soy sauce. Finish with sesame oil off the heat. Lotsa flavor.
Stir-fried rainbow chard with er jing tiao chiles, Sichuan peppercorns, and smashed garlic, also finished with sesame oil. Leftover rice to go with.
Dry-fried beef slivers: NY strip steak, de-stringed celery, ginger, and scallion whites, all cut into slivers. Stir-fry the beef until beginning to crisp, then mix in Shaoxing wine, Pixian dou ban jian, ginger, scallions, Sichuan peppercorns, and soy sauce. Finish with sesame oil off the heat. Lotsa flavor.
Stir-fried rainbow chard with erjing tiao chiles, Sichuan peppercorns, and smashed garlic, also finished with sesame oil. Leftover rice to go with.
By liuzhou,
