Category : International Cuisine
Author : Walter Brown
Hits : 2407
Date : 20/04/2001
1/2 lb lean beef, pork, chicken, or fish, with bones removed4-6 cups of fresh vegetables, diced3 tbsp peanut oil1-3 tbsp of waterMarinade:1 tbsp soya sauce1 tbsp sherry or saki (rice wine)1 tsp corn starch1 tsp garlic powder1/2 tsp ground fresh gingerMakes 3 to 4 servings.
1) Mix the Marinade ingredients in a medium size bowl.2) Cut the meat into thin strips, 1" long. Then soak the strips in the marinade for at least 15 minutes.3) Set the temperature of an electric non-stick wok to 360 F. Put 1 tbsp of oil in the wok, and wait for the wok to heat up. When the wok is hot, the red power indicator light will go off.4) Put the marinated meat in the wok and stir constantly, for a few minutes, with a couple of wooden spatulas or spoons. Remove the meat once it is brown on the outside, but is still a little pink on the inside.5) Wipe the wok clean with some paper towels. Be careful not to burn your hands on the hot wok surface!6) Add 2 tbsp of oil, and wait for the wok to heat up again.7) Add the vegetables and stir constantly until they are soft, about 5 minutes.8) Add some water, amount depending on how much water has collected in the wok from the vegetables. Then cover the wok and let the vegetables steam for 3 minutes.9) Add the browned meat and stir constantly until everything is hot, a couple of minutes. Serve immediately with brown rice.
Broccoli is available year-round from California, and available from Washington from June through October.
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