The secret art of stir-fry cooking.
Most supermarkets also carry fresh minced garlic and offer pre-sliced chicken and beef for stir-fry. If yours doesn't, you can chop a quantity of meat ahead of time when you're feeling good, marinate it and freeze it in meal-size portions. Of course, another tactic is to have a family member do the chopping and you do the cooking.
Entertaining with flair
The fun of stir-frying is that no one will guess it's as easy as it is. Besides making a fun and nutritious meal for your family, a meal from the Far East is a festive way to entertain dinner guests.
When entertaining, add Oriental flair to the event by picking up egg rolls or other Chinese appetizers from your favorite Chinese restaurant. And don't forget the fortune cookies for dessert! Add some colorful chopsticks to the table setting and you're entertaining in style.
But--shhhhh! Don't tell 'em how easy it was!
Basic stir-fry 3/4 cup meat (choose from the list below) 4 cups vegetables
(choose several from the list below)
1 tsp. garlic 1/2 cup bottled stir-fry sauce 1 Tbsp. soy sauce Salt and pepper to taste 3 Tbsp. olive or Ginger powder
Chop meat into bite-sized pieces and sprinkle with salt, pepper and ginger powder. Toss with soy sauce and set aside to marinate. Chop vegetables into bite-sized pieces and combine in one bowl.
Heat wok or skillet on Medium High setting. When hot, add 1 Tbsp. of oil and quickly coat bottom of pan. Immediately add meat and garlic and cook 2-3 minutes, tossing with a spatula until browned. Remove meat from pan. Add remaining oil and quickly coat bottom of pan. Add vegetables and cook 3-4 minutes, tossing with a spatula. Return meat to pan, reduce heat and mix in bottled stir-fry sauce. Stir well and serve over rice or noodles. Suggested meats: chicken, shrimp, beef strips Suggested vegetables: broccoli, onions, mushrooms, snow peas, bean sprouts, green or red bell peppers, cauliflower, squash, carrots, celery, peas, corn, bamboo shoots, water chestnuts, etc.
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|Title Annotation:||includes recipe|
|Author:||Witter, Dianne C.|
|Date:||May 1, 1989|
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