Date: Thu, 09 Feb 95 11:14:59 PST
From: Judy.Mingram@west.sun.com (Judy Mingram - SunSelect)
Saw the stir fry recipes and wanted to share the sauce I use (makes 2
1/2 cup lite soy (or regular or watered down regular) 2 Tablespoon
Mirin (japanese wine) or any red wine preferably sweet 3 teaspoons
sugar 1/4 teaspoon garlic powder (only powder will stir in well) 1
Tablespoon corn starch Optional: 1/2 teaspoon ginger (or more)
1/4 teaspoon (or more) red pepper flakes
Combine sauce ingredients in a jar or bowl, mix well and set aside.
Stir fry 3 cups of any veggies, using a wok or non-stick fry pan on
med-hi heat. Make sure to the cut the harder veggies (carrots?)
smaller/thinner than the softer ones (mushrooms, cabbage?) , stir fry
the harder ones first, then add the softer ones last, so that all
veggies are just crisp tender at the same time. I start with about 1/2
a cup of veggie broth by the side of the stove and add a tabelspoon at
a time as needed to keep a little liquid in the wok. Do not add so
much that the veggies are sitting in the broth. Always keep stirring
or moving veggies around with a spatula so that they do not sit in the
liquid (that's why they call it stir-fry!)
Some veggies I recommend: mushrooms, any kind of onion or scallion
(green onion) or shallot, napa (chinese) cabbage, carrots, zucchini,
red or yellow or greeen bell peppers, y ams cut into matchsticks,
celery, jicama (don't overcook, leave crunchy) snowpeas, asparagas . .
When veggies are ready, stir or shake sauce well to keep corn starch
well-mixed in, and pour over the veggies in the pan. (If you have a
wok, always introduce new liquids by pouring them down the sides of the
pan so that they can pick up heat on the way down and begin steaming
immediately.) Continue to keep viggies moving around the pan by
stirring with a spatula. The corn starch will cause the sauce to
thicken within a minute or so and will give it a sheen as if there is
oil in it.
Serve over rice or noodles immediately.