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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: Shoot1st who wrote (2782)	4/25/2001 8:13:34 PM
From: Ilaine	Respond to of 25073

If you get organic carrots from a health food store, you really don't need to peel them. Just scrub them lightly to remove any dirt. For supper tonight - Stir-Fried Beef and Vegetables Put some rice on to cook. I used short grain brown rice, 3 cups rice, 6 cups water, 1 T toasted sesame oil, 2 T soy sauce. Beef: 1 lb. lean beef (I used sirloin steak) trimmed of all visible fat Marinade: 2 T corn starch 1/3 cup soy sauce 2 T Hoisin sauce 1 T Chinese cooking wine 1/3 cup hot water 1 beef bouillon cube Dissolve the beef buillon cube in the hot water - stir into the corn starch, add the rest of the ingredients, then put the beef in the marinade while you make the veggies. Next time I think I will double the sauce. Veggies: 1 largish onion 1 pound carrots 3 stalks celery 1 bell pepper two cups fresh bean sprouts (I've still got about 9 pounds left) 1 head broccoli, flowers only fresh parsley Heat up a heavy pot, but not hot like Chinese stir fry, maybe medium heat. You are going to cook while you cut, so you don't want the fire too hot. 2 T oil - maybe more, add as you go. You can use olive, toasted sesame, peanut, whatever you like. Cut the vegetables into strips - slice the onion and then slices the slices into strips. Put that in the pot, stir it around so it's covered in oil, and keep cutting. Stir every so often. Cut the carrots into thirds and then into slices lengthwise and then slice the slices into strips. If the onions are soft and turning transparent, throw in the carrots, and stir around again. Slice the celery and bell pepper the same size, throw them in and stir around. Cut the broccoli flowers, throw those in. Chop up the parsley, but don't throw it in. Take all the veggies out and put them in a bowl on the side. Is there enough oil for the meat? If not, add more. Heat the pot to medium high. Take the meat out of the marinade, stir fry until almost done, then pour in the marinade, and cook until almost done. If it starts to stick, add a little bit more water. Throw in the cooked veggies, the bean sprouts, and the parsley, and cook until the bean sprouts are crunchy tender. Serve over rice. I usually use more oil than I admit to. Vegetarian variation - use mushrooms instead of beef and omit the beef bouillon. Consider seasoning with turmeric. Maybe some fresh ginger.

To: Shoot1st who wrote (2782)	4/25/2001 8:21:41 PM
From: Ilaine	Read Replies (1) \| Respond to of 25073

Side dish - sauteed bok choy. Rinse and cut up 1 large or 2-3 medium bok choy. Dice up medium to large onion. Saute onion until soft and transparent, not quite golden, in a Dutch oven, in 2 T oil, preferably olive or toasted sesame or mix. Medium to medium high heat for the onion, then turn down to medium low. Put in the bok choy, still dampish. Sprinkle with soy sauce to taste. Stir around so the oil and soy sauce coats the raw bok choy. If desired, add a clove or two of crushed garlic, and/or red pepper flakes. Put on a tight lid. The bok choy sort of smothers in its own juices along with whatever water was clinging to the leaves. Stir, periodically, until done to taste. This also works well with spinach, chard, and cabbage.