Low Fat Stir Fry Recipes

Ingredients:

MARINADE

4 tbsp shoyu (or soy sauce)
2 tbsp balsamic vinegar
1 tbsp brown sugar
1 to 2 cloves garlic crushed,
1 or chopped very fine
1 tbsp freshly grated ginger root

VEGETABLES

1 onion
1 green pepper
1 carrots
1 brocolli
1 mushrooms
1 water chesnuts
1 cornstarch

Instructions:

I Use my wok as a steamer, really. I add onion, green pepper, carrots, and
brocolli all at the same time and stir-fry until the onions get limp, just
with the oil that I 'cured' the wok with last time I washed it, that is I
do not add any. Then I add about 3/4 cup of water or broth and cover. The
steam cooks the veggies quickly, you can increase the water for softer
veggies, or decrease for crunchier ones, but cook until all of the liquid
is gone. I then add a can of water chestnuts and mushrooms along with the
marinade mixture and stir-fry for a few minutes to cook the mushrooms and
heat the chestnuts. Add about 3/4 teaspoon of cornstarch, and cook for a
minute or so, mix and serve over really good rice. The cornstarch thickens
the marinade and makes it cling to the veggies better.

I love the sweet-sour taste of this marinade, another nice addittion is to
add a can of chunked pineapple, It tastes great and is unusual.

Good luck to all stir-fryers and thank you all for your support.

Posted by "Louise M. Perry" <lperry@moose.uvm.edu> to the Fatfree Digest
[Volume 15 Issue 9] Feb. 9, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

Servings: 1