(CBS) Beef Stir-Fry with Peppers and Snow Peas

Cut from the short loin, beef tenderloin is among the most tender cuts of meat. To retain this succulent texture, cook tenderloin quickly, as in this stir-fry. Serve over steamed white rice.

Ingredients:

2 Tbs. canola oil
1 lb. beef tenderloin, cut into strips 2 inches long and 1/2 inch wide
1 orange bell pepper, seeded and cut
into 1-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1/4 lb. snow peas
1/3 cup chinablue Sweet Soy Sauce

In a large stir-fry pan or wok over medium-high heat, warm the oil. Add the beef and cook, stirring occasionally, until browned on all sides, about 3 minutes. Add the orange and red bell peppers and the snow peas and cook until the peppers are just tender and the snow peas are bright green, about 1 minute. Stir in the sauce, cook for about 30 seconds more and transfer to a platter. Serve immediately. Serves 4.

Recipe provided by Richard Wong, chinablue

Stir-Fried Pea Shoots with Garlic

Pea shoots, the curly tendrils and top pair of leaves of young green pea plants, have a delicate, sweet flavor. The only preparation they require is rinsing in cold water and drying in a salad spinner. Look for pea shoots in an Asian market; if they are unavailable, substitute spinach or watercress.

Ingredieints:

1 lb. pea shoots
2 Tbs. peanut oil
3 garlic cloves, chopped
1 slice fresh ginger, peeled and crushed
1/2 tsp. salt
2 Tbs. chicken stock
Pinch of sugar
Asian sesame oil, to taste

Rinse the pea shoots in cold running water. Drain and dry in a salad spinner or thoroughly pat dry with paper towels.

Heat a wok over medium heat. When hot, add the oil, garlic, ginger and salt and toss and stir until fragrant, about 30 seconds. Increase the heat to high, add 2 or 3 handfuls of pea shoots, and toss and stir until wilted, about 30 seconds. Push the shoots up the sides of the wok and add another 2 or 3 handfuls. Toss and stir until wilted, about 30 seconds. Push the shoots up the sides of the wok and repeat until all the pea shoots have been added to the wok and cooked. If water accumulates in the bottom of the wok, push the shoots up the sides to allow the liquid to reduce. Add the stock and sugar and toss and stir until the liquid is reduced to a few tablespoons, 1 to 2 minutes. Season with sesame oil.

Transfer to a bowl and serve immediately. Serves 4.

Adapted from Williams-Sonoma Lifestyles Series, Asian Flavors, by Joyce Jue (Time-Life Books, 1999).

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