Tuesday 23 September
This was the first day of fall, though you wouldn't know if from the weather. We had three peppers the color of autumn leaves (notionally - the ones on the trees outside are still green), bright red, orange, and yellow, so we combined them into a flavorsome stir-fry, inspired by this.
We got our mise together, making some basic changes to the recipe (which you can see on the i-pad, a vital part of the mise).
Sliced the chuck steak paper-thin, so it'd be more tender than it was last time; left out the cornstarch; sliced up a combination of red and white onions, as we were out of scallions; used black bean and garlic sauce (which we already had) instead of chile and garlic sauce; and as always, stir-fried the vegetables first, as we find them more forgiving than the meat.
The combination of ketchup, hoisin, and garlic sauce is more typically Chinese than you'd think, and made a rich, spicy finishing sauce for the dish.