Date: Wed, 08 Feb 95 13:04:51 EST
From: "Louise M. Perry" (lperry@moose.uvm.edu)
My favorite marinade is as follows:
Stir-fry marinade
4T Shoyu (or soy sauce)
2T Balsamic Vinegar
1T Brown sugar
1-2 cloves garlic crushed, or chopped very fine
1T freshly grated ginger root
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.
kwvegan vegan