I
cooked tonight despite the fact that I’m tired.
I love it anyway. My friend
Francie gave me the Williams & Sonoma cook book for Christmas on Saturday
and I’m putting it to good use!
I
substituted pork and I added to the soy mixture: rice vinegar, red flaked pepper, fish sauce and
sesame oil.
Beef & Basil Stir-Fry with
Summer Vegetables
1/3 cup soy sauce
3 Tbs. sherry
1 Tbs. honey
1 tsp. cornstarch
2 Tbs. canola oil
1 lb. pork, thinly sliced, then cut into 1-inch pieces
Salt and freshly ground pepper
2 cloves garlic, minced
1-inch piece peeled fresh ginger, grated
1 yellow squash, cut into 1/2-inch matchsticks
2 carrots, cut into 1/2-inch matchsticks
4 oz. sugar snap peas, trimmed and halved
1/4 cup small fresh basil leaves, preferably Thai
In a small bowl, stir together the soy sauce, sherry, honey and
cornstarch.
In a wok or large fry pan, heat 1 tablespoon of the oil over
high heat. Season the steak pieces with salt and pepper. Add to the pan and,
tossing to sear on all sides, cook until browned but still rare inside, about 3
minutes. Transfer to a plate. Pour off any fat from the pan.
Return the pan to high heat and warm the
remaining 1 tablespoon oil. Add the garlic and ginger and stir-fry until
fragrant, about 1 minute, taking care not to let the garlic and ginger brown.
Add the squash, carrots and sugar snap peas and stir-fry for 4 minutes. Add the
steak and the soy sauce mixture and stir to combine. Cook, stirring often,
until the sauce thickens, about 3 minutes. Top with the basil leaves and serve.
Serves 4.
http://blog.williams-sonoma.com/todays-recipe-beef-basil-stir-fry-with-summer-vegetables
