Isn't that a colorful wok of deliciousness? If you don't want to use beef, you could certainly substitute pork, chicken, shrimp, or tofu! You can up the heat level by increasing the hot chili paste of course. Cooking in a work is so much fun. Make sure you have all your ingredients prepped before you begin to cook. Once the wok is hot, you'll need to have everything in order of their turn in the wok.
Whisk together 1/4 cup soy sauce, 1 T. EACH hot chili paste and sesame oil
1 T. vegetable oil
3 eggs, lightly beaten
1 T. vegetable oil
1 (16 oz.) pkg. frozen classic mixed vegetables
1/4 minced scallion whites
1 T. minced fresh garlic
1 T. minced fresh ginger
1 T. vegetable oil
1 T. flank steak, thinly sliced and seasoned with salt and black pepper
3 cups cooked and chilled long grain rice
1/2 cup frozen green peas, thawed
1/2 cup sliced scallion greens
Heat 1 T. vegetable oil in a wok over medium-high heat; swirl to coat. Add eggs; stir-fry until scrambled, then transfer to a bowl.
Add 1 T. vegetable oil to the wok and increase heat to high; stir-fry the mixed vegetables until softened, 3 - 5 minutes. Add scallion whites, garlic, and ginger; cook 1 minute. Transfer vegetables to bowl with scrambled eggs.
Heat 1 T. vegetable oil in the wok. Add steak and stir-fry until browned on both sides, 2 - 3 minutes.
Add stir fry sauce and toss to coat. Add rice, green peas, scallion greens, scrambled eggs, and stir fry vegetables; cook to heat through.
From Cuisine at Home Issue #131 September/October 2018
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