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1 bunch green onions, cut into 2-inch pieces on the diagonal (about 1 cup)

2 to 3 small dried hot red chiles

½ green bell pepper, cut into 1-inch dice (about ¾ cup)

½ red bell pepper, cut into 1-inch dice (about ¾ cup)

3 small carrots, halved lengthwise and cut into 1/8-inch-thick half-moons on the diagonal (about 1½ cups)

1 celery stalk, thinly sliced on the diagonal (about ½ cup)

2 cups halved broccoli florets

2 cups sliced shiitake mushrooms (about 4 ounces)

2 cups ¼-inch sliced red cabbage

1 cup snow peas, ends trimmed (about 4 ounces)

1 cup bean sprouts

1 teaspoon hot sesame oil (optional)

Steamed jasmine or other rice, for serving

1. In a medium bowl, whisk together the soy sauce, sherry, broth, fermented black beans, toasted sesame oil, cornstarch, and sugar. Set the sauce aside.

2. Heat a large wok over high heat until smoking. Add 2 tablespoons of the peanut oil, then add the ginger, garlic, green onions, and chiles and cook for 1 minute, stirring frequently (keep stirring as you make each addition). Add the bell peppers and cook for 1 minute, then add the carrots and celery and cook for 1 minute. Add the broccoli and cook for 1 minute. Last, add the mushrooms and cook for 1 minute.

3. Make a hole in the center of the vegetables, moving them as far to the sides of the wok as possible. Add the remaining 1 tablespoon oil to the center of the wok. Add the cabbage and cook for 1 minute, stirring frequently. Incorporate the rest of the vegetables from the sides of the wok with the cabbage. Finally, add the snow peas and bean sprouts and cook for 1 minute longer, continuing to stir. Whisk the reserved sauce and add it to the wok. Cook the vegetables for 1 minute longer, tossing with the sauce, and remove from the heat. Stir in the hot sesame oil, if desired, and serve immediately over bowls of steamed rice.

4 servings

FIERY BEEF CELLOPHANE NOODLE SALAD

Have you ever walked down the noodle aisle in an Asian market? Talk about fun! There must be a thousand varieties of noodles in all shapes and sizes, made from things like potato starch, tapioca, rice, mung beans—you name it. This recipe calls for cellophane noodles, which can also be found in the international aisle of your grocery store and have little flavor on their own but are great for soaking up a flavorful, beefy sauce.

1 teaspoon salt, plus more for the pasta water

12 ounces cellophane noodles

¼ cup freshly squeezed lime juice

1 tablespoon minced fresh red Thai bird chiles

1 tablespoon toasted sesame oil

1 tablespoon chopped fresh mint leaves

½ cup water

¼ cup plus 1 tablespoon fish sauce (Pad Thai with Shrimp and Tofu)

2 tablespoons plus 2 teaspoons palm sugar or light brown sugar

2 tablespoons minced garlic

2 tablespoons soy sauce

1 teaspoon hot sesame oil

1 teaspoon chili garlic sauce

1 pound beef top sirloin, sliced into ¼-inch-thick strips across the grain

¼ cup plus 2 tablespoons peanut oil

3 shallots, thinly sliced crosswise into rings

½ teaspoon freshly ground black pepper

1 tablespoon peeled and minced fresh ginger

1 cup 2-inch sliced green beans or long beans, blanched

1 cup julienned red bell pepper

Lettuce leaves, for serving

1 cup peeled, seeded, and julienned cucumber, for garnish

¼ cup chopped fresh basil leaves, for garnish

¼ cup chopped fresh cilantro leaves, for garnish

¼ cup crushed roasted unsalted peanuts, for garnish

1. Bring a large pot of salted water to a boil. Add the cellophane noodles and cook according to the package directions, usually 6 to 8 minutes. Drain the noodles in a colander and rinse under cold running water until the noodles are cool to the touch. Place the noodles in a medium mixing bowl and set aside.

2. Make the dressing: In a small mixing bowl, combine the lime juice, chiles, toasted sesame oil, mint, water, ¼ cup of the fish sauce, 2 tablespoons of the palm sugar, and 2 teaspoons of the garlic. Pour half the mixture over the drained noodles and toss well to mix. Reserve the remaining half until ready to serve.

3. In a medium mixing bowl, combine