Site Overlay


Everyday I cook, it’s like an iron chef kind of thing…except that I’m competing against myself and the mystery ingredient is whatever I’ll find lurking in my fridge. Last night, i found a couple of mushrooms, some mint, and one thai chili…and then I have to figure out how I’m going to use it up….so since i still had some celery and carrots from last night’s dinner, I opted to cook up a simple stir fry.

* serves 2

8 ounces beef, thinly sliced
1 tablespoon soy sauce
1 tablespoon rice cooking wine
1 teaspoon cornstarch
3 garlic cloves, minced
1 thai red chili, minced

2 tablespoons oyster sauce
1 tablespoon fish sauce
1 teaspoon sugar
tt ground black pepper

3 stalks celery, sliced
1 carrot, sliced
4 ounces mushrooms, sliced
1/2 of an onion, julienned
1/2 bunch of fresh mint, picked through and washed

2 tablespoons oil

1. Marinate the beef with the soy sauce, sesame oil, rice cooking wine, cornstarch, garlic, and thai chili for 15 minutes.
2. In a bowl, combine the oyster sauce, fish sauce, sugar, and pepper and set aside.
3. In a hot wok, add the oil. Once the oil is hot, add the beef and stir fry until a nice sear develops.
4. Add the carrots, celery, and onion and stir fry for about a minute.
5. Add the mushrooms and stir fry for another minute or two.
6. Add the oyster sauce mixture and coat the sauce with the beef and veggies.
7. Add the fresh mint and stir fry for about a minute.
8. Serve with jasmine rice.