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Judy’s Stir Fry And Sauce

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
	Chinese	Digest, Fatfree, Feb95	2	Servings

INGREDIENTS

1/2	c	Lite soy, or regular or
		Watered down regular), Watered down regular
2	T	Mirin, japanese wine or any
		Red wine preferably sweet
3	t	Sugar
1/4	t	Garlic powder, only powder
		Will stir in well), Will stir in well
1	T	Corn starch
1/2	t	Ginger, or more
1/4	t	or more red pepper flakes

INSTRUCTIONS

Combine sauce ingredients in a jar or bowl, mix well and set aside.
Stir fry 3 cups of any veggies, using a wok or non-stick fry pan on
med-hi heat.  Make sure to the cut the harder veggies (carrots?)
smaller/thinner than the softer ones (mushrooms, cabbage?), stir fry
the harder ones first, then add the softer ones last, so that all
veggies are just crisp tender at the same time.  I start with about
1/2 a cup of veggie broth by the side of the stove and add a
tabelspoon at a time as needed to keep a little liquid in the wok.  Do
not add so much that the veggies are sitting in the broth. Always  keep
stirring or moving veggies around with a spatula so that they do  not
sit in the liquid (that's why they call it stir-fry!)  Some veggies I
recommend:  mushrooms, any kind of onion or scallion  (green onion) or
shallot, napa (chinese) cabbage, carrots, zucchini,  red or yellow or
greeen bell peppers, y ams cut into matchsticks,  celery, jicama (don't
overcook, leave crunchy) snowpeas, asparagas . .  When veggies are
ready, stir or shake sauce well to keep corn starch  well-mixed in, and
pour over the veggies in the pan.  (If you have a  wok, always
introduce new liquids by pouring them down the sides of  the pan so
that they can pick up heat on the way down and begin  steaming
immediately.) Continue to keep viggies moving around the pan  by
stirring with a spatula. The corn starch will cause the sauce to
thicken within a minute or so and will give it a sheen as if there is
oil in it.  Serve over rice or noodles immediately.  Source: Original
Recipe  Posted by Judy.Mingram@west.sun.com (Judy Mingram - SunSelect)
to the  Fatfree Digest [Volume 15 Issue 10] Feb. 10, 1995.  Individual
recipes copyrighted by originator. FATFREE Recipe  collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.  1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 41 Calories From Fat: <1 Total Fat: <1g Cholesterol: 0mg Sodium: 1.9mg Potassium: 7.8mg Carbohydrates: 10.4g Fiber: <1g Sugar: 6.3g Protein: <1g