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Evacuation in the Snow: Fears of Conflict Drive Mass Exodus from Pakistan’s Tirah Valley

Residents from Tirah valley, who fled a remote mountainous region bordering Afghanistan, gather to get themself registered, in Bara, Khyber District of Khyber Pakhtunkhwa province, Pakistan A wave of displacement is sweeping through northwest Pakistan as thousands of families flee the Tirah Valley after mosque loudspeakers warned residents of possible upcoming military action. The sudden announcements triggered a rapid and chaotic departure, with many families leaving in the middle of harsh winter conditions. Residents describe a tense atmosphere in the valley, where fears of renewed conflict between security forces and militant groups have been simmering for months. Entire communities have packed their belongings onto trucks, donkeys, and makeshift carts, heading toward safer towns such as Bara and Peshawar. Government officials insist that no military operation has been ordered and attribute the movement of people to seasonal migration patterns. Locals strongly dispute this, sayi...
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Healthy Meals: Restaurant-Style Beef and Broccoli

               beef, broccoli, green onions, and red peppers on plate with rice in the background

Ingredients

  • ⅓ cup oyster sauce
  • ⅓ cup sherry
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • ¾ pound beef round steak, cut into 1/8-inch thick strips
  • 3 tablespoons vegetable oil, plus more if needed
  • 1 thin slice of fresh ginger root
  • 1 clove garlic, peeled and smashed
  • 1 pound broccoli, cut into florets

Directions

  1. 1.  Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch together in a bowl; stir until sugar has dissolved.

  2. 2.  Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes.

  3. 3.  Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic; let sizzle for about 1 minute to flavor oil, then remove and discard. Stir in broccoli. Toss and stir until bright green and almost tender, 5 to 7 minutes. Remove broccoli from the wok and set aside.

  4. 4.  Add a little more oil to the wok, if needed, then add beef with marinade. Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes. Return broccoli to the wok; stir until heated through, about 3 minutes.

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