FatFree Home
FatFree Recipe Archive
More general recipes from FatFree

stir-fry recipe

Date:    Wed, 08 Feb 95 13:04:51 EST
 From:    "Louise M. Perry" (lperry@moose.uvm.edu)
 My favorite marinade is as follows:
 Stir-fry marinade
 4T Shoyu (or soy sauce)
 2T Balsamic Vinegar
 1T Brown sugar
 1-2 cloves garlic crushed, or chopped very fine
 1T freshly grated ginger root
 I Use my wok as a steamer, really.  I add onion, green pepper, carrots, 
 and brocolli all at the same time and stir-fry until the onions get limp, 
 just with the oil that I 'cured' the wok with last time I washed it, that 
 is I do not add any.  Then I add about 3/4 cup of water or broth and 
 cover.  The steam cooks the veggies quickly, you can increase the water 
 for softer veggies, or decrease for crunchier ones, but cook until all 
 of the liquid is gone.  I then add a can of water chestnuts and mushrooms 
 along with the marinade mixture and stir-fry for a few minutes to cook 
 the mushrooms and heat the chestnuts.  Add about 3/4 teaspoon of 
 cornstarch, and cook for a minute or so, mix and serve over really good 
 rice.  The cornstarch thickens the marinade and makes it cling to the 
 veggies better. 
 I love the sweet-sour taste of this marinade, another nice addittion is 
 to add a can of chunked pineapple, It tastes great and is unusual.
 Good luck to all stir-fryers and thank you all for your support.
 kwvegan vegan