| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Digest, Feb95 | 1 | Servings | |
INGREDIENTS
| 1/2 | ts | Ginger root, finely chopped |
| 2 | 3 cloves garlic, | |
| Finely chopped | ||
| 1/2 | ts | Crushed red pepper |
| (optional) | ||
| 1 | md | Onion, sliced |
| 20 | 25 snow peas | |
| 2 | md | Carrots, sliced on diagonal |
| 1 | md | Green bell pepper, cored and |
| Sliced | ||
| 2 | sm | Zuchinni (one green, one |
| Yellow) | ||
| Sliced on diagonal, thicker | ||
| Than the carrots | ||
| 1 | c | Bean sprouts |
| 6 | 8 mushroom, quartered | |
| Ground pepper to taste |
INSTRUCTIONS
Heat wok over med-high heat, toss in first seven ingredients, (thru bell pepper) along with a tablespoon or two of water. Stir fry constantly til onion is becoming limp, then add zuchinni and bean sprouts. As zuchinni is softening, add mushrooms, stirring continually (takes 6-10 minutes - depending on how crisp you want the vegetables) The trick is to add the quicker-cooking vegetables last, so they don't overcook. Serve over rice, with soy sauce to taste. A variation is to use the wok as a steamer: Heat wok as above, and toss together all ingredients, along with about 1/2 cup of equal parts soy sauce and water. Quickly stir for a minute or so, then push vegetables up onto side of wok, and cover. When steam escapes from under cover, vegetables are done... remove from heat, toss together into a large bowl; serve over rice. Some of our favorite variations are: Peas & Carrots Stir Fry -- use only snow peas and sliced carrots. Mushroom & Onion Stir Fry -- use only onion slices and quartered mushrooms. Occasionally, we'll add yakisoba noodles, and forego the rice. A few notes about wok cooking: I use a hammered steel wok, which might make the second method possible: the ingred. will stay up on the sides, away from the very hot bottom, where the liquid is boiling. With a machine-made, or electric wok, this may not be possible. I use only water and a brush to clean the wok, never soap, as this will cause sticking. When clean, I place the wok over heat source to dry, and wipe the inside with about 1 tsp of olive oil, using a paper towel. Let cool, and put away... the oil will prevent rusting, and is all the oil required for your next cooking. Now, having said all that, I would also second Elizabeth's suggestion, and would welcome any one else's stir fry suggestions! Source: Original Posted by doug@getnet.com (Doug Hutter) 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@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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