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Green in snow stir fry
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| Artist: |
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| Categories: |
Asian, Chinese, Ethnic, Side-dishes, Stir-fry, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| tbsp | Sherry | | 3
| tbsp | Soy sauce | | 1
| tsp | Fresh ginger, finely chopped | | 1
| cup | Chicken broth | | 3
| tbsp | Vegetable oil | | 1
| med | Cauliflower, cut in florets | | 1
| med | Broccoli head | | | Cut in florets | | 1/4
| cup | Toasted sesame seeds | | 1
| tsp | Sesame oil | | 1 1/2
| tbsp | Cornstarch | | | Dissolved in 2 tb. water |
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Procedures:
| 1 | Make sauce by combining sherry, soy sauce, ginger and chicken broth. | | 2 | Heat the oil in a wok or large skillet. | | 3 | Stir fry the vegetables for 3 to 4 minutes. | | 4 | Add sauce and sesame seeds; mix together well. | | 5 | cover and steam/cook another 3 to 4 minutes, just until tender crisp. | | 6 | Uncover and sprinkle sesame oil over vegetables. | | 7 | Stir in cornstarch mixture and cook about one minute more or until sauce thickens. | | 8 | Serve immediately. | | 9 | from 1993 "shepherd"s garden seeds catalog," pg. | | 10 | 9 |
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