| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chinese |
Chinese6 |
1 |
servings |
INGREDIENTS
| 3 |
|
Cloves garlic; smashed and minced |
| 1 |
|
Thin slice fresh ginger; minced fine |
| 3 |
tb |
Light soy sauce |
| 1/4 |
c |
Cooking sherry; (or dry sherry) |
INSTRUCTIONS
Soy, ginger, and sherry are called 'the three immortals' in chineese
tradition (okay, okay, in a couple of cookbooks I read once). To season a
veggie stir-fry you can use the following: When you have heated the wok,
add your oil or water, then add the garlic; as it starts to brown, add the
ginger; then start adding your veggies. When most of the veggies have been
added, pour in a healthy splash of sherry, which will steam the veggies and
adds a nice flavor. Add the soy near the end. Sake or sherry is generally
good for the steam that does much of the cooking in a veggie stir-fry; a
small splash at a time does the trick.
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