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-> [Asian, Chinese, Entrees, Ethnic, Stir-fry, Vegetarian] -> [Ken & laura's amazing impromptu sweet-n-sour stir-fry Recipe] |
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Ken & laura's amazing impromptu sweet-n-sour stir-fry
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| Artist: |
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| Categories: |
Asian, Chinese, Entrees, Ethnic, Stir-fry, Vegetarian |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Chopped scallions | | 2
| | Cloves garlic, minced | | | Canola oil (sesame | | | -oil would work well | | | -too) | | 1
| cup | Snow pea pods, de-stringed | | 1
| small | Yellow zucchini squash | | | -sliced | | 1 1/2
| cup | Broccoli (florets and | | | -stems, cut into small | | | -pieces) | | 12
| oz | Straw mushrooms | | 1/2
| cup | Bean sprouts | | 1/2
| cup | Water chestnuts | | 1/2
| cup | Bamboo shoots | | 1/4
| cup | Chopped red bell pepper | | 1
| small | Can pineapple chunks | | | -(unsweetened, be sure | | | -to save the juice) | | 1
| small | Can mandarin orange slices | | 1
| | Ripe mango, peeled, seeded | | | -and sliced | | | SAUCE | | 1 1/2
| cup | Tamari | | | Pineapple juice (leftover | | | -from the can) | | 3
| tbsp | Cornstarch (or enough | | | -to make desired thickness) | | 2
| tbsp | Water | | 2
| tsp | Grated fresh ginger |
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Procedures:
| 1 | First to go in the wok was the oil, scallions, and garlic. | | 2 | Use enough oil so that it"ll coat all the veggies but not make them slimy (i"d say about ?- 2/3 c).. | | 3 | Heat these ingredients until the garlic starts to turn brown. | | 4 | Then add the pea pods, squash, and broccoli. | | 5 | Cook about 3-5 min. then add the bean sprouts, water chestnuts, bamboo, and peppers. | | 6 | Cook for a few more minutes, until veggies are slightly tender but still sort of crisp. | | 7 | Then add the pineapple, oranges, and mango. | | 8 | Cook about a minute, then add the sauce. | | 9 | When the sauce starts bubbling, the stir-fry is done. | | 10 | Serve over rice. yum |
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