The last time I blogged about, or even made, an Asian-style stir-fry, unless I'm mistaken, was in October last year.I made another one yesterday. It was about time.
The main vegetable in yesterday's stir-fry was haricots plats (in English "flat beans). They are a variety of string bean (haricots vert.) I also put in some onions and garlic, some red, green, and yellow bell peppers, and some mushrooms. The pork was a shoulder roast (a Boston butt) that I cut up into small pieces.
To season the stir-fry, I made a "wok sauce" — a mixture of soy sauce, oyster sauce, mirin (Japanese rice wine), black bean sauce, and hot red-pepper sauce (Tabasco, Texas Pete, or Portuguese piri-piri. Maybe other sauces too, but I kind of wing it when i make a wok sauce and decide by tasting it to see whether it needs more sweetness, more spiciness, or more soy. I like British HP sauce in it too.
I used to cook stir fry pretty often and liked the taste of oyster sauce.
ReplyDeleteOh, I really like those flat green beans. We don't usually find them fresh, here. I will jot down your wok sauce suggestions, as that is the one area of stir fry dishes that I always disappoint myself with... I think that it helps me, too, to put in a bit of sesame oil in the stir frying. Nice!
ReplyDeleteYUM! C.
ReplyDelete