Asparagus and Schezuan Beef Stir fry in Oyster Sauce.
Learning to stir fry has been a joy. I like taking online recipes and adding my own touches. This originally was a vegetable meal, and I added the marinaded beef (schezuan and soy sauce, rice wine, minced garlic and ginger and corn starch). Weeks ago I cooked chicken stock, and froze it into one cup portions so I could use them as needed for my stir frying. With this meal, I did things a bit different than what I had learned online. Instead of starting with the beef, I started with the Asparagus and large chunks of onion in garlic and ginger, and cooked it 3/4's through, and removed, then covered. Then I cooked off the beef. This gave my beef longer to marinate and allowed me to cook the vegetables at the same time (almost) later on. It also allowed me to control the flavor better of each. Next, I cooked the 2nd batch of onions, carrots, celery, and bok choy together, steamed then stirred in some soy sauce, then added a hole in the middle for my marinaded mushrooms (in a bag with minced garlic), covered with my asparagus mix, and topped with bok choy leaves, and covered for a couple minutes. Finally adding a hole and my oyster sauce mix (including the chicken stock), stirring to thicken, then adding back the beef and gravy in the hole. Coming from the south, I'm a onion fan, so I enjoy splitting the batches, and cooking them 'two ways'.
The flavor was satisfying, and everything seemed cooked right.