Each time I make Pepper Steak, I'm reminded how it was the first "Chinese" food I had. It was made a home and I'm sure it was more bland than what I'm making now, but I believe it was introduction to soy sauce. I like this dish for it's simplicity in preparation and for the complexity of flavor notes you get with Asian cuisine. Ginger, garlic, salty soy sauce, sweet hoisin, tangy-smelly fish sauce. Heat from jalapeno and hot sauce. More sweet from the peppers and onions. All very good. For some reason, this was far better than in the past when I've made it. Don't know why, but it's a keeper.
Friday, August 27, 2010
Pepper Steak
Each time I make Pepper Steak, I'm reminded how it was the first "Chinese" food I had. It was made a home and I'm sure it was more bland than what I'm making now, but I believe it was introduction to soy sauce. I like this dish for it's simplicity in preparation and for the complexity of flavor notes you get with Asian cuisine. Ginger, garlic, salty soy sauce, sweet hoisin, tangy-smelly fish sauce. Heat from jalapeno and hot sauce. More sweet from the peppers and onions. All very good. For some reason, this was far better than in the past when I've made it. Don't know why, but it's a keeper.
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1 comment:
I don't know if it's the first Chinese food I had as a kid, but I know it's the first one I made. The recipe I had used cube steak, and mainly just soy sauce as the base. Not amazing, but OK. :)
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