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Reply
| | From:  Genie· (Original Message) | Sent: 10/14/2007 7:34 PM |
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Reply
| | | From: Genie· | Sent: 8/16/2008 7:05 PM |
Cauliflower and Potato Fry 3 tb Oil
4 Green chillies, cut in half
1 sm Cauliflower, cut into 2 cm pieces
450 g Potatoes, diced into 2 cm pieces
3/4 ts Salt
1 ts Mustard seeds (black)
Heat oil in a wok over a medium high heat and add the mustard seeds and green chillies. Let them sizzle for a few seconds. Add the cauliflower and potatoes and stir for 1-2 minutes. Lower the heat to medium low, cover and cook for 15-20 minutes, stirring occasionally. Add the salt, turn up the heat and, stirring constantly, fry until the vegetables are tender. | |
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Reply
| | | From: Genie· | Sent: 8/22/2008 9:35 PM |
| Stir Fried Bok Choy
4 bunches baby bok choy (1 bunch per person)
2 slices fresh ginger
2 TB soy sauce
1 tsp. sugar, or to taste
1/4 tsp. salt, or to taste
1/4 cup water
A few drops sesame oil
1-1/2 TB vegetable oil for stir frying
Wash the baby bok choy and drain. Separate the stalks and leaves. Cut the
stalk diagonally
and cut the leaves across.
Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for
about 30 seconds,
until the ginger is aromatic.
Add the bok choy, adding the stalks first, and then the leaves. Stir in the
soy sauce, sugar,
and salt, and stir fry on high heat for 1 mdinute.
Add the water, cover the wok and simmer for about 2 minutes. Stir in the
sesame oil and serve.
Serves 4.
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Reply
| | | From: Genie· | Sent: 8/28/2008 4:59 AM |
Fried Rice
4 cups cooked rice
2 to 3 eggs
1 to 2 spring onions, finely chopped
some leftover cooked meat or vegetables, optional
2 to 3 tablespoon oil
1 teaspoon salt
To use up any leftover cooked rice the best way is to stir fry it in a little hot oil with scrambled eggs over a moderate heat. When all the grains are separated, add salt and finely chopped spring onions. If you happen to have any leftover cooked meat such as chicken, pork or ham, or vegetables such as peas, carrots or green pepper, dice them into small cubes the size of peas and add to the rice to improve not only its flavor and texture but also its appearance.
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Reply
| | | From: Genie· | Sent: 8/28/2008 5:00 AM |
Stir Fried Chinese Broccoli
10 stalks Chinese broccoli, gai lan, about 12 ounces
1 tablespoon vegetable oil
3 slices ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon Shao Hsing rice cooking wine
Wash the broccoli in several changes of cold water and drain thoroughly in a colander until dry to the touch. Trim 1/4 inch from the bottom of each stalk, Stalks that are more than 1/2 inch in diameter should be peeled, then halved lengthwise. Cut the broccoli stalks and leaves into 2 1/2 inch long pieces, keeping the stalk ends separate from the leaves and buds. Heat a 14 inch flat bottomed wok or skillet over high heat until hot but not smoking. Add the oil and ginger, and stir fry 30 seconds. Add only the broccoli stalks and stir fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves, and continue cooking for 1 minute until the leaves are just limp. Sprinkle on the sugar, salt, and rice wine. stir fry 2 to 3 minutes, or until the vegetables are just tender but still bright green. Serve immediately. Serves 4.
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Reply
| | | From: Genie· | Sent: 8/28/2008 6:54 PM |
Chinese Vegetable Stir-Fry
Makes 4 to 6 servings.
Sweet 'N Sour Sauce
3/4 cup pineapple juice
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 1/2 teaspoons cornstarch
1 teaspoon light soy sauce
Stir-Fry Vegetables
4 teaspoons vegetable oil
1 cup broccoli florets
1 cup sliced carrot
1 cup cauliflower florets
1 cup sliced celery
1 cup chunked red bell pepper
1 cup sugar peas, stems removed
Combine the ingredients for the Sweet 'N Sour sauce in a mixing bowl. Heat oil in a skillet over medium high heat. Add broccoli, carrots, cauliflower, and celery, cook for 2 minutes. Add bell pepper and sugar peas, cook for 2 minutes. Add Sweet 'N Sour sauce, bring to a boil and cook for 1 minute, covered. Serve vegetables while hot.
Nutritional Analysis Per Serving: 132 calories, 2 g protein, 4 g fat (1 saturated), 20 g carbohydrate, 99 mg sodium, no cholesterol | |
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Reply
| | | From: Genie· | Sent: 8/29/2008 4:16 AM |
Spicy Cabbage Stir-fry
2 tablespoons vegetable oil
1/2 red cabbage, thinly sliced
1 green bell pepper, thinly sliced
1 small onion, thinly sliced
3 tablespoons jalapeño jelly
3/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon salt
1/2 teaspoon pepper Heat oil in large skillet or wok at high heat 3 to 4 minutes. Add cabbage, bell pepper, onion, and jalapeño jelly, and stir-fry 7 to 10 minutes or until crisp-tender or to desired degree of doneness. Stir in cilantro and remaining ingredients. | |
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Reply
| | | From: Genie· | Sent: 8/29/2008 4:16 AM |
Stir-Fried Greens
1 1/2 pounds fresh turnip greens
1 1/2 pounds fresh collard greens
1/2 cup chopped onion
3 garlic cloves, minced
1 tablespoon chopped fresh ginger
1 dried red or green chile pepper, slit
2 tablespoons dark sesame oil
1/2 teaspoon salt
1/2 teaspoon pepper Remove and discard stems and any discolored spots from greens. Wash greens thoroughly, and drain; tear into pieces. Stir-fry onion and next 3 ingredients in hot oil in a wok or Dutch oven 1 minute. Stir in salt and pepper. Add greens; stir-fry 2 minutes. Cover and cook 3 minutes or until wilted. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 7:22 PM |
Stir-Fried Cabbage With Ham
1 Small Head of Cabbage (about 2 1/2 lbs.) 3 Tbsp. Cooking Oil ½ Cup Chopped Cooked Ham* ¼ Cup Chopped Green Onions & tops 2 tsp. Chopped Fresh Parsley, (or 1 teaspoon dried) 1 Clove Garlic, minced 2 tsp. Chicken Bouillon Granules ½ tsp. Salt, if desired (I leave this off) 1/3 Cup Water Cut cabbage in fourths. Cut off core and thick stem of leaves. Tear cabbage in 1" - 2" pieces. Heat a 12" skillet or wok on high. Add oil, heat. Add the torn cabbage and cook, stirring for one minute, coating leaves with oil. REDUCE HEAT TO MEDIUM. Add remaining ingredients, cover, and steam 5 - 7 minutes. Remove lid. If necessary, continue cooking and stirring cabbage until tender crisp, 2 - 3 minutes. Serves 8. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 7:22 PM |
Stir-Fry Broccoli
Sauce:
1 Tbsp. Soy Sauce
½ tsp. Salt
½ tsp. Sugar
1 Tbsp. Pale Dry Sherry
¼ Cup Chicken Stock
Broccoli:
1 tsp. Cornstarch
1 Tbsp. Cold Water
1 Lb. Broccoli
3 Tbsp. Peanut Oil
2 Quarter Size Ginger Root Slices
Trim broccoli and cook in boiling water 1 1/2 minutes. Drain and rinse under cold water (broccoli could be blanched in advance and refrigerated for 24 hours). In wok, heat oil until very hot. Fry ginger root until brown and discard. Stir fry broccoli for 2 minutes. Add sauce and stir. Reduce heat and cover for 1 minute. Remove cover and stir in reserved cornstarch and water to thicken. Serve immediately.
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Reply
| | | From: Genie· | Sent: 9/8/2008 7:26 PM |
Sweet Potato-Broccoli Stir Fry
2 Medium Size Sweet Potatoes
Vegetable Cooking Spray
1 Tbsp. Sesame Oil
1 Cup Sliced Broccoli Stems (¼ �?thick)
½ Cup Sliced Green Onions, cut into 1 inch pieces
¼ Cup Sliced Sweet Red Pepper
1 Tbsp. Soy Sauce
1 ½ tsp. Unsweetened Orange Juice
1/8 tsp. Ground Red Pepper Peel sweet potatoes; slice into 1/4 inch thick slices. Coat a wok or large nonstick skillet with cooking spray. Add oil; place over medium-high heat until hot. Add sweet potatoes and garlic; stir-fry 4 minutes. Add broccoli, green onions, and red pepper slices; stir-fry 3 minutes or until vegetables are crisp-tender. Combine soy sauce, orange juice, and ground red pepper. Add to vegetables and stir until thoroughly heated.
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Reply
| | | From: Genie· | Sent: 9/17/2008 6:32 PM |
Shiitake Stir Fry
2 tablespoons peanut oil
1 pound fresh broccoli, cut
12 ounces fresh Shiitake mushrooms
2 medium green onions, chopped
1/4 cup dry roasted cashews
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
Place frying pan over high heat, add oil. When oil is hot, add broccoli and salt. Stir fry for 1 minute. Add water and cook, stirring until broccoli is tender, yet crisp. Remove broccoli and set aside. Add mushrooms, onions and nutmeg. Stir fry until juices evaporate (about 3 minutes). Return broccoli to frying pan and stir to mix. Top with cashews. Serve with steamed rice. Serves 4.
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