Too lazy to repeat my velveting process from before, but noticed that WOL updated their recipe to make the beef crispier which I love! It’s the dredging and using enough oil to really fry. Threw in snap peas for veg and a Rioja pairing worked even better than Zin.
Used 3 anchovies instead of 5, a whole chopped jalapeño for the peperoncino, added a chopped celery stalk and chopped sprig of parsley for the soffritto, GF macaroni, only 1 potato, and 4 canned San Marzanos. Definitely needed a whole quart of vegetable stock too. Skipped the 10 minutes of cook time before adding the pasta, the potatoes didn’t need that long. Idea: less/no pasta and add cannellini beans!
Followed another Woks of Life beef velveting process recipe (baking soda and water marinade 2h, then Shaoxing/soy/oil/cornstarch for 30) and the beef was so much more tender than the process I usually use here, I also cut the beef super thin like hot pot. After searing beef, I sautéed ~16oz snow peas and a carrot, both julienned, and removed to same plate as beef while I made the sauce before combining it all at the end. Surprisingly, the same amount of sauce from the recipe was more than enough for the veg even though I’d made double just in case. Still haven’t achieved crispy Mongolian Beef like PF Chang’s but I’m getting closer. 😤 Paired with Bogle Old Vine Zinfandel which was excellent!
Used about 1.5lb skinless and boneless thighs and 3 peeled, quartered russets. Added .5tsp sweet paprika to marinade and poured the extra over the sheet pan. Also added a handful of broccolini I had that needed to be used for the last 15min of baking. Turned out phenomenal!
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