Monday, June 25, 2007
Stir up a tasty meal
Stir-fries are healthy and light for days when a hearty meal seems like too much, and they cook fast so the time spent over a hot stove is limited.
- - - - -
Chicken Stir-Fry
4 4-ounce boneless, skinless chicken breasts
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
2 cups broccoli florets
1 cup celery, sliced into 1/2-inch pieces
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup chicken broth
Hot cooked rice
Cut chicken into 1/2-inch strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.
In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3 to 5 minutes. Remove and keep warm. Add remaining oil; stir-fry broccoli, celery, carrots, and onion until crisp-tender, about 5 minutes. Add chicken broth. Return chicken to pan; cook and stir until thickened and bubbly. Serve over rice. Makes 4 servings.
- - - - -
Beef Stir-Fry
2 teaspoons cornstarch
1/3 cup beef broth
1 tablespoon soy sauce
1/8 teaspoon pepper
1/2 pound beef flank steak, cut into 1/4-inch strips
3/4 cup broccoli florets
1/2 cup sliced fresh mushrooms
1/4 cup julienned red pepper
1/4 cup julienned carrot
1/8 teaspoon ground ginger
1 tablespoons vegetable oil
Hot cooked rice
In a small bowl, combing the cornstarch, broth, soy sauce, and pepper until smooth; set aside. In a skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot, and ginger in oil until meat is no longer pink and vegetables are crisp-tender. Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Makes 2 servings.
- - - - -
Stir-Fry Sauce
1/2 cup cornstarch
1/4 cup packed brown sugar
1-1/2 tablespoons minced fresh ginger
4 large cloves garlic, minced
1/4 teaspoon red pepper flakes
2/3 cup soy sauce
1/3 cup rice vinegar
1-1/2 cups chicken or beef broth
2/3 cup dry sherry
In 1-quart jar combine cornstarch, brown sugar, ginger, garlic, and red pepper. Add soy sauce and vinegar; shake until blended. Add broth and sherry; shake well. Store covered in refrigerator up to 2 weeks; shake before using.
- - - - -
Pantry Pointers
Since stir-fries cook fast, make sure all the food is cut according to the recipe’s instructions before you begin cooking.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com