Green Bean & Mushroom Stir-Fry Recipe




Green Bean & Mushroom Stir-Fry Ingredients

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A Recipe for
Green Bean & Mushroom Stir-Fry

 

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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.


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Green Bean & Mushroom Stir-Fry

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Green Bean & Mushroom Stir-Fry Directions

Heat the oil in a large skillet. Add the onion and garlic, and toss
briefly Add the green beans, mushrooms, basil, soy sauce, salt,
pepper, dry sherry and stock. Cover and cook until the beans are
heated through, about 8 minutes stirring occassionally. Add the
dissolved cornstarch and heat until thickened. Toss in the tomato
wedges and Parmesan cheese, stirring just to combine. Serve
immediately. Notes:*"During our "0ff-season" we never know from one
day to the next whether we will have 2 or 10 for dinner. Since we are
forty miles from the nearest large market, we try to keep products on
hand that can easily be converted into an interesting vegetable dish
~ such as good quality frozen whole green beans, peas, or spinach."
Serves 4 to 6. Typos by Brenda Adams <adamsfmle@aol.com> Posted to
mc-recipe 9/11/96 Source: Thyme and the River, Recipes from Oregon's
Steamboat Inn

Recipe By :

From:

Serves: matejka@bga.Com (Anita A. Matejkadate:

 

 

 

 

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