You are here: Seasoned Cooking » All Issues » August 1999 Issue » This Article » Page 4
 
August 1999 Issue
The Chinese Way
by Philip R. Gantt
Table of Contents | Single-page view
Page

Related Sites

DIANA Ingredients

Diana Ingredients est le spécialiste des ingrédients végétaux, carnés et acides aminés.

The Kitchen Link

This high-tech site features live cooking chats and a huge directory of cooking tools, techniques, and resources.

Cooking Solutions

Providing you with the best in food information, cooking advice, catering, recipes, cookbooks, Chef's tools & supplies and lots more... Tons of res...

Aalinda.com Online Warehouse

Stainless steel and surgical steel cookware, juicers, steamers, etc. Buy a selection of quality housewares, or shop our many other product categor...

The Professional Chefs Association

The Professional Chefs Association, an international group of culinary experts, offers career enhancing networking, certification training, and co...
Seasonal Stir Fry
Here is a recipe in which you can be creative. Select an assortment of the freshest vegetables that you can find or have grown, slice them into bite sized pieces, and set them aside in preparation for the stir fry.
  • Assorted fresh vegetables, sliced into bite sized pieces
  • Sesame oil
  • 1 garlic clove
  • 1 tbsp. slivered ginger
  • 2 cups boiled egg noodles
  • 1 can chicken or vegetable broth
  • 2 tbsp. corn starch
  • pinch of salt
  • 1 slivered scallion
Heat the oil in a wok or large skillet over high heat and add the chopped garlic clove and slivered ginger.  When the garlic begins to brown, add the egg noodles and stir constantly for 2 minutes.  Add the vegetables, hard ones first and soft ones last, stirring constantly. Add a pinch of salt.  Dissolve the corn starch in the chicken broth and pour over the mixture, stirring constantly.  When the sauce begins to thicken, turn off the heat and garnish with the slivered scallion before serving.

Suggestions:  For vegetables, try using green and yellow squash, asparagus, Swiss chard, watercress, red, yellow or green peppers, sliced carrots, celery, or sliced tomatoes and bean sprouts.  A dash of sherry or mirin wine will add a little sweetness to the dish.  Coriander also makes a nice addition to the garnish.  Be creative!  It's difficult to go wrong with this dish. 

For a different appearance, stir fry the noodles and remove them to a serving dish before cooking the veggies.  When the veggies are done, serve them on top of the bed of noodles.  As an alternate, you can leave out the chicken broth and corn starch and simply stir fry the veggies in a little sesame oil.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
Previous Page Next Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.