Stir fry & marinade
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Shoyu (or soy sauce) |
| 2 | tablespoons | Balsamic Vinegar |
| 1 | tablespoon | Brown sugar |
| x | Onion | |
| x | Green pepper | |
| x | Carrots | |
| x | Brocolli | |
| 1 | To 2 cloves garlic crushed, | |
| Or chopped very fine | ||
| 1 | tablespoon | Freshly grated ginger root |
| x | Mushrooms | |
| x | Water chesnuts | |
| x | Cornstarch | |
Directions
MARINADE
VEGETABLES
I Use my wok as a steamer, really. I add onion, green pepper, carrots, and brocolli all at the same time and stir-fry until the onions get limp, just with the oil that I 'cured' the wok with last time I washed it, that is I do not add any. Then I add about ¾ cup of water or broth and cover. The steam cooks the veggies quickly, you can increase the water for softer veggies, or decrease for crunchier ones, but cook until all of the liquid is gone. I then add a can of water chestnuts and mushrooms along with the marinade mixture and stir-fry for a few minutes to cook the mushrooms and heat the chestnuts. Add about ¾ teaspoon of cornstarch, and cook for a minute or so, mix and serve over really good rice. The cornstarch thickens the marinade and makes it cling to the veggies better.
I love the sweet-sour taste of this marinade, another nice addittion is to add a can of chunked pineapple, It tastes great and is unusual.
Good luck to all stir-fryers and thank you all for your support.
Posted by "Louise M. Perry" <lperry@...> to the Fatfree Digest [Volume 15 Issue 9] Feb. 9, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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