Date: Tue, 05 Jul 94 15:28:38 EDT
From: Lucinda Rasmussen (lrasmuss@PICA.ARMY.MIL)
When I hve a recipe that calls for stir-frying, I actually just STEAM
the vegetables in a steel steamer (placed in a covered saucepan that will
fit it). Then drain when just tender crisp (2-5 minutes) and rinse with
cold water. THEN, I put the steamed vegetables in a large non-stick
pan, heat on medium-high, and when they are just getting hot I put in the
This adds an extra step, but I have really bad luck with stir-frying, even
with non-fat liquids. Nothing ever seems to come out consistently -- some
vegetables are still too raw or overcooked.
Also, I find the secret to getting nice vegetables and sauce dishes
(especially those of an Oriental flavor) is to add a bit of cornstarch
mixed until smooth with a little cold water. THis thickens it all and makes
the sauce stick to the vegetables.
My typical sauce (T) for vegetables is:
3 T low sodium soy sauce
1 T sherry
1 T cornstarch dissolved in 3 T cold water
1 T honey or sugar (optional)
garlic powder and/or ginger powder to taste
Mix well just before pouring over vegetables in skillet/wok. Stir
sauce and vegetables quickly to cover. Sauce will thicken quickly -- add
more water if it thickened too quickly.