Volume V

Far Kitchen

Six regions, one pantry list. Build the shelf once — fish sauce, gochujang, dried chiles, good vinegar — and eighty-two dinners open up.

Try 48 recipes free — two from every book, including this one.

What's inside

• 1 lb beef sirloin, sliced thin
• 1 lb fresh wide rice noodles
• 4 tbsp vegetable oil
• 6 cloves garlic, minced
• 4 cups Chinese broccoli, chopped
• 3 large eggs
• 3 tbsp dark soy sauce
• 3 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp white vinegar

1. Separate the rice noodles gently with your fingers. If fridge-cold, warm briefly in microwave.
2. Mix both soy sauces, oyster sauce, sugar and vinegar.
3. Get the wok smoking, add half the oil, and sear beef for 90 seconds. Lift it out.
4. Add rest of oil and garlic, then noodles. Leave 30 seconds without moving to char, then toss.
5. Push everything aside, scramble eggs in space, then add greens, beef and sauce and toss for 1 minute.