At Danforth Dragon, Anthony Lin stir-fries fragrant jeera (cumin) seeds, three kinds of chiles, and soy sauce with thin slices of beef or chicken to create a dish that will make your taste buds dance. Although the spices generously coat the meat, it’s a dry Stir-fry, meaning that there’s no sauce. At the restaurant he blanches the beef in a pan of hot oil to quickly seal in the juices and separate the meat slices. At home, eliminate
