I think I’ve written something to this effect every time I’ve posted a stir-fry recipe: “Mind your mise!” Have everything cut, mixed and in its place before you put anything in the wok. The cooking times are short and if you’re trying to cut things while you cook, you’ll either overcook the food or hurt yourself.
If you’d like a thicker sauce and are familiar with using xanthan gum, sprinkle a little in about a minute before the cooking is finished. You could also use corn starch, though it doesn’t fit the no-grains theme.
Time: 20 minutes
Serves: 4
Ingredients:
¼ cup hoisin sauce
3 tablespoons dry sherry
2 tablespoons soy sauce
2 cloves garlic – finely chopped or grated
2 teaspoons fresh grated ginger
4 shallots – sliced
1 pound beef sirloin – thinly sliced across the grain
1 tablespoon grapeseed oil or other neutral tasting oil
1 pound fresh mushrooms – sliced
1 teaspoon toasted sesame oil
6 green onions – greens only – bias cut
Preparation:
Place a heavy wok on high heat.
In a bowl, stir together the hoisin, sherry, soy sauce, garlic, ginger and shallots. Toss the beef in the marinade.
Add the grapeseed oil to the wok and when it just starts smoking, add the beef mixture, stir frying for one minute.
Add the mushrooms to the wok and stir fry for two additional minutes.
Remove the wok from heat. Stir in the sesame oil and serve topped with green onions.