You often hear of this obscure term, the 'breath of the wok'. Many of us know what it refers to, that smokey, almost indefinable flavour imparted into food cooked well in a wok. I had thought that it necessitated good wok seasoning, and extremely strong wok burners like those in noodle shops. But i am happy to say that with this recipe, i succeeded in imparted the breath of the wok into a dish!
Simple oyster sauce is one of my favorite types of stir fry. The delicious mushrooms soak up the rich sauce and the slightly singed greens are still crisp and fresh, but not raw as is the mistake of some wok newbies. Here i am acting like an expert when this recipe was ripped from the Masterchef website!
- 1 bunch asparagus
- 500gm beef rump
- 2 tbsp oil
- 250gm snow peas
- 100gm oyster mushrooms
- 100gm shiitake mushrooms
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp flaked almonds
MethodPlace the almonds on a baking try and bake over medium heat until lightly browned.
Slice the rump into thin slices against the grain
Rub the brown sugar into the beef slices and then mix in one tbsp of the oil.
Remove the tough vein and ends from the snow peas
Chop the asparagus into 2-3 inch pieces
Heat a dry wok over high heat
Add 1/4 of the meat and stir fry until just browned. (it should smoke a bit) Transfer to a bowl.
Bring the wok back up to heat and repeat for the remaining beef.
Add the remaining oil and then the snow peas and asparagus
Stir fry for 3 minutes; the vegetables should blacken a touch in some spots
Add the mushrooms and stir fry for a further minute.
Add the soy and oyster sauce, then return the beef to the wok and toss to combine.
Serve over jasmine rice, sprinkled with the flaked almonds.