Mama Mangia
Super Moderator
Oriental Stir-Fry
FOR THE SAUCE:
1 can Butterball or Swanson's chicken broth
½ cup Tamari or Kikkoman soy sauce
3 tablespoons sherry, cooking or drinking
3 or 4 large cloves garlic, crushed and finely chopped
2 teaspoons grated fresh ginger, or ¼ teaspoon ground ginger
2 tablespoons sugar
½ teaspoon salt (optional; both chicken broth and soy sauce are salty)
4 teaspoons cornstarch (for each cup of the mixture)
FOR THE VEGETABLES:
Use any or all of the vegetables, peeled and cut into bite-size chunks/slices: onion; colored bell pepper; garlic; eggplant; celery; shredded carrot; zucchini or summer squash; mushrooms; napa cabbage; snow peas; and fresh, rinsed and drained bean sprouts (add those last and don't overcook)
2 to 3 tablespoons olive oil
2 tablespoons butter
TO MAKE THE SAUCE: Put all the above ingredients except the cornstarch into a 1-quart bowl and mix. Add a little water to the mixture to make 3 cups.
When ready to cook the sauce in a small saucepan, add 4 teaspoons cornstarch per 1 cup of mixture. (It's best to add cornstarch to a small amount of the liquid and mix before adding the rest of the liquid.) Cook over medium flame, stirring constantly, just until the sauce thickens and begins to bubble. Set sauce aside while you stir-fry vegetables.
One cup of the sauce makes enough sauce for 1 or 2 servings. Freeze what you don't use (without the cornstarch) for later use.
TO MAKE THE VEGETABLES: The vegetables should be ready to stir-fry before cooking the sauce. In a wok – or a large, lightweight nonstick frying pan, if you can toss the veggies like a pro – heat olive oil and butter, and add the vegetables.
OPTIONAL: When vegetables are just barely fork-tender but still crunchy, just before adding sauce, add cooked chicken, beef, pork or shrimp. If you want to use raw chicken or beef, cook that in the oil-butter mixture first, and then remove it before stir-frying the vegetables. Also, before adding sauce, if you have too many veggies for one meal, this is the time to freeze a couple portions for later. Freeze the sauce separately.
Last, stir in sauce and serve immediately over rice or La Choy Chinese Noodles.
FOR THE SAUCE:
1 can Butterball or Swanson's chicken broth
½ cup Tamari or Kikkoman soy sauce
3 tablespoons sherry, cooking or drinking
3 or 4 large cloves garlic, crushed and finely chopped
2 teaspoons grated fresh ginger, or ¼ teaspoon ground ginger
2 tablespoons sugar
½ teaspoon salt (optional; both chicken broth and soy sauce are salty)
4 teaspoons cornstarch (for each cup of the mixture)
FOR THE VEGETABLES:
Use any or all of the vegetables, peeled and cut into bite-size chunks/slices: onion; colored bell pepper; garlic; eggplant; celery; shredded carrot; zucchini or summer squash; mushrooms; napa cabbage; snow peas; and fresh, rinsed and drained bean sprouts (add those last and don't overcook)
2 to 3 tablespoons olive oil
2 tablespoons butter
TO MAKE THE SAUCE: Put all the above ingredients except the cornstarch into a 1-quart bowl and mix. Add a little water to the mixture to make 3 cups.
When ready to cook the sauce in a small saucepan, add 4 teaspoons cornstarch per 1 cup of mixture. (It's best to add cornstarch to a small amount of the liquid and mix before adding the rest of the liquid.) Cook over medium flame, stirring constantly, just until the sauce thickens and begins to bubble. Set sauce aside while you stir-fry vegetables.
One cup of the sauce makes enough sauce for 1 or 2 servings. Freeze what you don't use (without the cornstarch) for later use.
TO MAKE THE VEGETABLES: The vegetables should be ready to stir-fry before cooking the sauce. In a wok – or a large, lightweight nonstick frying pan, if you can toss the veggies like a pro – heat olive oil and butter, and add the vegetables.
OPTIONAL: When vegetables are just barely fork-tender but still crunchy, just before adding sauce, add cooked chicken, beef, pork or shrimp. If you want to use raw chicken or beef, cook that in the oil-butter mixture first, and then remove it before stir-frying the vegetables. Also, before adding sauce, if you have too many veggies for one meal, this is the time to freeze a couple portions for later. Freeze the sauce separately.
Last, stir in sauce and serve immediately over rice or La Choy Chinese Noodles.