Dad called again late yesterday and let me know that my grandfather has been discharged from the hospital and is at home now. I don't know what the final medical costs ended up being. I don't plan on asking until my dad's been back from the PI for awhile. My dad said that my grandfather has been coherent at home and has been resting, which is good, since apparently there were times during the hospitalization that he wasn't very coherent or making sense when talking.
From: LinkPrime1 | #009
Also, that stir fry looks delicious. The wok is a fantastic touch, the only correct way to make a stir fry. What kind of seasoning did you use?
For prep, I chopped up all of the vegetables and cut the beef into cubes. Heat up vegetable oil in the 'heavy' wok (thick wok, I guess?) until it's fairly hot- hot enough that when you add the meat (the next step), it sizzles immediately. While the beef begins cooking in the wok, I added a few pinches of sea salt and pepper to the meat, tossing it around in the wok to mix in between adding each spice. I then added about two tablespoons of soy sauce, two tablespoons of sesame oil, and one and a half tablespoons of chili garlic paste (http://i.imgur.com/vY1H6.jpg). This stuff is pretty spicy- I easily have the highest spiciness tolerance out of anyone in my immediate family and if I had been cooking for anyone other than myself, I probably would have only added half a tablespoon or none at all.
After the meat is browned (not necessarily cooked all the way through, though), set it aside with all of the juices/sauce produced by cooking. There should still be residual oil in the wok- let it reheat briefly and then add the onions, bell peppers, zucchini, and mushrooms, tossing around and letting each vegetable cook a little bit before adding the next one. Order matters here- in my experience, onions typically take the longest to cook and mushrooms the shortest. The goal isn't to let each vegetable cook all the way before adding the next one; rather, you're just giving the ones you add first a little "head start."
At each stage of cooking the vegetables, spoon two or three tablespoons of the sauce from the beef into the wok. This will help cook the vegetables by slightly increasing your amount of cooking liquid and also notch up their spiciness if that's the route you decide to go. After all of the vegetables are on their way cooking, add back all of the beef and the rest of the sauce back to the wok and mix the beef back in with the vegetables. After it's all well mixed and the beef is reheated (it shouldn't have gotten too cold anyway), put it into a serving bowl and eat it. I recommend eating it with rice, but it's surprisingly hearty on its own, too. Reheats well for next day leftovers and is guaranteed to smell good and make the coworkers jealous.
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http://img.photobucket.com/albums/v129/ukealii50/kylo.jpg - Thanks uke!
http://img193.imageshack.us/img193/829/07kyloforce.png - Thanks Diyosa!