It's also my first time cooking in the wok, and dang does that thing smoke up! The internet is scaring me with all the "Make sure you season your wok right" and "Take care of your wok!" articles, and I'm really not sure I did it right. But hopefully my new (which I bought two months ago but never used) kitchen toy won't rust and I shall keep trying out classic Chinese yum-ness to eat at home.
"If it's worth eating, it's worth making." This is the quote I remember through the kitchen prep and dishes afterwards. Also when I savor the delicious bites of tender beef and seasoned ginger in my mouth. So much yum.
I roughly followed this recipe. I tried it with a small splash of rice vinegar since I don't have rice wine, so it tastes a little like mom's suan cuai (sour vegetable) dish.
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