Grace Young shares some of her famous homemade wok recipes for you to enjoy
Stir-Fried Beef and Broccoli
Although broccoli is available all year, I like to make this dish in the autumn when broccoli appears in our local farmers’ market. Young broccoli has slender stalks with ﬂorets that are almost bluish green in color. Half or quarter large ﬂorets so that all of the pieces match in size to ensure that they cook in the same amount of time. I blanch broccoli to shorten the stir-frying time.
12 ounces lean ﬂank steak
1 tablespoon minced ginger
2 teaspoons soy sauce
2 teaspoons plus 1 tablespoon Shao Hsing rice wine
or dry sherry
1 1 ∕2 teaspoons cornstarch
1∕2 teaspoon salt
1∕8 teaspoon freshly ground pepper
1 teaspoon sesame oil
2 tablespoons chicken broth
2 tablespoons oyster sauce
2 teaspoons dark soy sauce
12 ounces broccoli ﬂorets and stems, cut into
1∕4-inch-thick slices (about 5 cups)
2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1 tablespoon fermented black beans, rinsed
3∕4 cup thinly sliced onions
1. Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1∕4-inch-thick slices. In a medium bowl combine the beef, ginger, soy sauce, 2 teaspoons of the rice wine, cornstarch,salt, and pepper. Stir to combine. Stir in the sesame oil. In a small bowl combine the chicken broth, oyster sauce, dark soy sauce, and the remaining 1 tablespoon rice wine.
2. In a 1 1∕2-quart saucepan bring 1 quart water to a boil over high heat. Add the broccoli and cook, stirring 1 minute or until the broccoli is bright green and the water almost returns to a boil. Drain in a colander, shaking out excess water.
3. Heat a 14-inch ﬂat-bottomed wok or 12-inch skilletover high heat until a bead of water vaporizes within1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the garlic and black beans, then, using a metal spatula, stir-fry 10 seconds or until thearomatics are fragrant. Push the garlic mixture to the sides of the wok, carefully add the beef, and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef begin to sear. Then stir-fry 1 minute, or until the beef is lightly browned but not cooked through. Transfer the beef to a plate.
4. Swirl the remaining 1 tablespoon peanut oil into the wok, add the onions, and stir-fry about 30 seconds or until the onions are just translucent. Add the broccoli and stir-fry 15 seconds or until just combined withthe onions. Return the beef with any juices that have accumulated to the wok. Swirl the oyster sauce mixture into the wok and stir-fry about 30 seconds or until the beef is just cooked through.
Serves 2 to 3 as a main dish with rice or 4 as part of a multi-course meal.
Summer Pepper Corn
From July through September the farmers’ markets in New York City have the best corn and bell peppers. I associate this stir-fry with the taste of summer, when peppers and corn are at their peak and a minimal amount of seasonings is all that is needed to enhance the natural ﬂavors of the vegetables. When I’m being lazy I use the red pepper ﬂakes to add a little heat, but this is even better with about a teaspoon of freshly minced jalapeño. To make it hotter still, add the seeds.
1 tablespoon peanut or vegetable oil
2 slices ginger, smashed
2 medium garlic cloves, smashed
1 teaspoon minced jalapeño chili, without the
seeds, or 1∕4 teaspoon red pepper ﬂakes
2 medium red bell peppers, cut into 1∕2-inch dice
(about 2 1∕2 cups)
2 medium ears corn, kernels scraped off (about
1 1∕2 cups)
1∕2 teaspoon salt
1∕4 teaspoon sugar
Heat a 14-inch ﬂat-bottomed wok or 12-inch skillet
over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, garlic, and chili, and stir-fry 10 seconds or until the aromatics are fragrant. Add the bell peppers and corn, sprinkle on the salt and sugar, and stir fry 2 to 3 minutes or until the bell peppers and corn are crisp-tender.
Serves 4 as a vegetable side dish.