Stir-fry cherry tomatoes & herbs
Yield: 4 Servings
Ingredients:
- 1 pt Cherry tomatoes
Instructions:
stemmed ;washed patted dry ;(abt. 36) 1 tb Butter 1 tb Olive oil 1 lg Garlic clove minced 1 Shallot minced -or- 2 Scallions minced 1/3 c Fresh basil chopped 1 tb Fresh oregano chopped Salt Freshly ground pepper In a large skillet heat butter and oil. Add garlic and shallots (or scallions); saute for 2 to 3 minute until fragrant. Add tomatoes and herbs shaking pan continuously for 2 to 3 minutes until heated through. Do not over-cook. Season with salt and pepper to taste. Serve immediately. From 1994 "Shepherd's Garden Seeds Catalog pg. 49. Posted by Cathy
Harned.
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Title: STIR-FRY FOR ONE
Categories: Main dish
Yield: 1 Servings
1/4 lb Boneless chicken, beef, pork
1 ts Cornstarch
1 tb Sherry, wt.wine, apple juice
1 Broccoli,celery,1/2 s.pepper
2 ts Vegetable oil
1 Clove garlic,minced (1/2 tsp
1 ts Minced fresh ginger root
SEASONING SAUCE:
1 tb Water
1 tb Sherry, wt.wine, apple juice
1/2 ts Cornstarch
1/2 ts Soy sauce
Cut meat into very thin strips about 2 inches long. In bowl, mix
cornstarch and sherry; stir in meat and let stand for 10 min or up to
2 hours. Cut vegetables into thin strips or florets. In small bowl,
combine sauce ingredients and mix well.
In wok or non-stick skillet, heat oil over high heat. Add garlic,
ginger and meat and stir-fry for 1 minute. Add broccoli or other
vegetable and stir fry 2 minutes or until crisp tender; add water if
necessary to prevent scorching. Stir in seasoning sauce and stir fry
for another minute. Makes 1 serving. Serve with hot rice or noodles.
Per serving with chicken: 292 calories, 13 g fat, 70 mg cholesterol,
259 mg sodium, 31 g protein, 15 g carbohydrate
Source: The Lighthearted Cookbook by Anne Lindsay c. 1988 Posted but
not tested by Elizabeth Rodier 6/93. Note: Applejuice, lemon juice or
chicken broth are sometimes used as substitutes for small amounts of
wine.
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Title: STIR-FRY INFORMATION
Categories: Oriental, Info
Yield: 1 Servings
1 Info
Credit the Chinese with perfecting the technique called stir-frying." Their quick | and easy cooking method pairs lean meats and flavorful vegetables. Use one pan and just a scant amount of fat. And don't expect all stir-fry recipes to call for Oriental foods or seasonings. An Italian stir-fry recipe may call for tomatoes and basil served with pasta; a Mexican recipe might include bell peppers jalaper-lo peppers garlic or onion. Serve this combination over shredded lettuce or crisp tortillas. Because stir-frying is a quick-cooking process be sure to have all ingredients ready before you start. Select tender meats for stir-fry recipes. Slice meats across the grain when possible. This technique involves cutting through or against rather than in the same direction as the meat fibers - doing so makes the meat more tender and easier to chew. Both meats and vegetables should be cut uniformly so they will cook uniformly. To be a successful stir-fry cook remember to: % Be sure the skillet or wok is large enough to hold food without overcrowding; otherwise the food will steam. Most ingredients need to be cooked in batches to prevent overcrowding. For example one pound of meat should always be stir-fried in two batches. % Stir-fry over medium to medium high heat in a traditional wok or other utensil such as a large heavy skillet. % During stir-frying food should be turned continuously. Use a scooping motion to ensure even cooking. % Do not cover the pan while stir-frying or the food will steam. % Meat should be stir-fried just until cooked through ~ it usually takes only a minute or two. Cooked ready-to-serve deli-style meats should only be heated. % Cook vegetables until crisp-tender and still brightly colored. Group vegetables according to the time it takes them to cook. Begin with those requiring the longest time then add remaining vegetables. Select vegetables such as asparagus baby corn bell peppers broccoli cabbage carrots cauliflower Chinese cabbage garlic green beans green onions jalapeno peppers leeks mushrooms onions pea pods spinach tomatoes yellow squash or zucchini. % Meat and vegetables should be cooked separately then combined at the end of cooking. % To add flavor (if desired) marinate meat 15-20 minutes while preparing other ingredients. Drain well before cooking. From the files of Al Rice North Pole Alaska. Feb 1994
