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stir-fry-3 recipe

Date:    Wed, 08 Feb 95 08:31:47 -0701
 From:    doug@getnet.com (Doug Hutter)
 I like to use a lot of, and a large variety of vegetables in 
 the stir fry I do at least twice a week. When I first got a wok 
 about 10 years ago, used it as an alternative way to cook meat, 
 and used a lot of oil and sauces. Now my wok regimen is very 
 simple... an example is last nite:
 1/2 tsp        ginger root, finely chopped
 2-3 cloves     garlic, finely chopped
 1/2 tsp        crushed red pepper (optional)
 1 medium       onion, sliced
 20-25          snow peas
 2 medium       carrots, sliced on diagonal
 1 medium       green bell pepper, cored and sliced
 2 small        zuchinni (one green, one yellow) 
                   sliced on diagonal, thicker than the carrots
 ~1 cup         bean sprouts
 6-8            mushroom, quartered
                ground pepper to taste
 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.
 kwvegan vegan