This weekend went by super fast. There was so much going on and it was the very first time I had ever been to a bridal shower where the future bride and groom were both present. This must be a new thing? Back when I got married the bride was the only one at the bridal shower. The food was super good. I’m often asked what I like to take pictures of and when I tell people, I just say things that don’t move and sit still! Just look at these meat and cheese trays! Everything was super fancy.
And these cupcakes!
These sandwiches were the bomb. Grilled flat bread, salami, lettuce, and cheese.
We also drank a lot too. Behold, the Moscow Mule! My new favorite drink. It has ginger beer, vodka, and lime in it. You can’t miss the fancy cup either. The bride’s dad made Grasshoppers and Mudslides. He was a very good bar tender.
And here’s the future bride and groom themselves, my brother and Laura. I really don’t like taking pictures of people because they move and whenever people see you with a camera they make a face at you when you try and take a picture. I also feel when I’m walking by people with my camera, I don’ just want to take a snap shot right in their face. I like to be sneaky about it. Otherwise, I just feel like the papparazzi.
On Friday night, my brother made a stir fry and every one was raving about how good it was. He has a real wok and said that he had watched this video series called “You’re doing it all wrong.” With stir fries you have to cook the vegetables in small batches. You can’t just dump all the vegetables in the wok all at once. Same with the meat. The wok has to be very hot also. He was also showing off and trying to flip the vegetables in the wok in the air. Everybody just loved this dish and and I knew I had to put it on my site. Peanut Oil also makes everything better. The leftovers are also delish!Print
- For the beef:
- 12 ounces flank steak, trimmed of excess fat and sinew
- 1 tablespoon peeled, minced garlic
- 1 1/2 teaspoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon peanut or vegetable oil
- 1 teaspoon Shaoxing wine or dry sherry
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the stir-fry:
- 2 tablespoons Fish sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons peanut or vegetable oil
- 1 1/2 cups sugar snap peas (about 7 ounces), strings removed
- 1 cup very thinly sliced carrots (about 2 small)
- 4 medium scallions, halved lengthwise and cut into 2-inch pieces
- 1/4 cup pickled ginger slices (about 1 ounce), coarsely chopped if large
- Steamed Rice
- For the beef:
- Cut the flank steak with the grain into 2-inch-wide strips, then cut each strip against the grain into 1/4-inch-thick slices. Place the beef and the remaining ingredients in a medium bowl and stir to evenly coat the meat; set aside.
- For the stir-fry:
- Place the oyster sauce and Shaoxing wine or sherry in a small bowl and stir to combine; set aside.
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes when dropped in the pan. Drizzle 1 tablespoon of the oil around the perimeter of the wok and add the reserved beef in an even layer. Cook undisturbed until the beef begins to sear, about 1 minute. Then, using a metal spatula, stir-fry for 30 seconds until the beef is lightly browned but not cooked through. Transfer to a plate.
- Drizzle the remaining tablespoon of oil around the perimeter of the wok and add the sugar snaps and carrots. Stir-fry until just warmed through, about 1 minute. Return the beef and any accumulated juices to the wok along with the reserved oyster sauce mixture, green onions, and pickled ginger. Stir-fry until the beef is just cooked through and the pickled ginger is well distributed, about 30 to 60 seconds. Serve with steamed rice.
myWW points: Blue Points: 8; Green Points: 8; Purple Points: 8
- Serving Size: 1 cup
- Calories: 129
- Sugar: 2.33
- Sodium: 911
- Fat: 3.85
- Saturated Fat: 1.39
- Carbohydrates: 9.55
- Fiber: 1.2
- Protein: 11.56