Wosie Woks.

I had cooked a nice, rare rump roast the other night for the boys. It truly is a flavorful cut but I had quite a bit left. Decided to do a stir fry for dinner last night.

My ingredients: In the foreground, I have celery asparagus onions. In the background, I have peppers broccoli crinkly-cut carrots. On the right, I have my thinly-sliced rump roast. On the left, I have cornstarch in the back and the pan juices from the roast with 4 veal stock cubes.

Multi-colored peppers, broccoli, crinkly carrots.

Asparagus, celery, and onions.

Here are the pan juices with the veal cubes. My sauce is going to be delectable.

The rump roast slices.

I heated my wok, added some peanut oil, then tossed in the broccoli for a quick stir.

Next, I added in the asparagus, celery, and onion.

And the peppers, carrots.

Just a few turns in the pan and the veggies were ready - slightly under-done. Vegetables went into a covered bowl while I just heated up the meat.

I didn't want to cook the meat - just wanted it heated.

The meat joined the veggies in the bowl while I started on my sauce.

I made a cornstarch slurry - equal parts cornstarch and cold water. Maybe 1/3 cup each.

Slurry went into the wok.

Then the pan juices.

And the veal. Keep stirring until nice and smooth and thick.

Soy sauce on the beef.

A little soy in the wok.

Add in the veggies and meat and toss to coat.

I used my lemon baler (That's a Sandyism for you, there. lemon = melon Same letters, just rearranged.) to get those cute little rice balls on the plate. Then I artfully drizzled some of the juices on my plate.

No complaints here.

Several helpings were had by all.

Youngest Hawthorne and I had some more of this for lunch today.

And it's still very, very good.