MARINADE
4 tbsp shoyu (or soy sauce)
2 tbsp balsamic vinegar
1 tbsp brown sugar
1 to 2 cloves garlic crushed,
1 or chopped very fine
1 tbsp freshly grated ginger root
VEGETABLES
1 onion
1 green pepper
1 carrots
1 brocolli
1 mushrooms
1 water chesnuts
1 cornstarch
A Recipe for
Stir Fry & Marinade
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
In Mexico we have a word for sushi: bait. |
| José Simons |
This Recipe for Stir Fry & Marinade is one of thousands in the Recipes-to-go Asian Cookbook.
The way you cut your meat reflects the way you live. |
| Confucius |
If you enjoy this Stir Fry & Marinade Recipe - you should enjoy the recipe collections you can find on the websites below:
Truths are first clouds; then rain, then harvest and food |
| Henry Ward Beecher |
An empty belly is the best cook. |
| Estonian Proverb |
This is a recipe for Stir Fry & Marinade from the recipe cookbook of Recipes-to-go (Asian)
There is no such thing as a little garlic. |
| A. Baer |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
Health food makes me sick. |
| Calvin Trillin |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
I Use my wok as a steamer, really. I add onion, green pepper,
carrots, and brocolli all at the same time and stir-fry until the
onions get limp, just with the oil that I 'cured' the wok with last
time I washed it, that is I do not add any. Then I add about 3/4 cup
of water or broth and cover. The steam cooks the veggies quickly, you
can increase the water for softer veggies, or decrease for crunchier
ones, but cook until all of the liquid is gone. I then add a can of
water chestnuts and mushrooms along with the marinade mixture and
stir-fry for a few minutes to cook the mushrooms and heat the
chestnuts. Add about 3/4 teaspoon of cornstarch, and cook for a
minute or so, mix and serve over really good rice. The cornstarch
thickens the marinade and makes it cling to the veggies better.
I love the sweet-sour taste of this marinade, another nice addittion
is to add a can of chunked pineapple, It tastes great and is unusual.
Good luck to all stir-fryers and thank you all for your support.
Posted by "Louise M. Perry" <lperry@moose.uvm.edu> to the Fatfree
Digest [Volume 15 Issue 9] Feb. 9, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Serves: 1
Stir Fry & Marinade Recipe brought to you by Recipes To-Go