Recipe - Stir-Fry And Marinade

MARINADE
4 tablespoon Shoyu (or soy sauce)
2 tablespoon Balsamic Vinegar
1 tablespoon Brown sugar
1 To 2 cloves garlic crushed,
Or chopped very fine
1 tablespoon Freshly grated ginger root

VEGETABLES
x Onion
x Green pepper
x Carrots
x Brocolli
x Mushrooms
x Water chesnuts
x Cornstarch

I Use my wok as a steamer, really. I add onion, green pepper, carrots, and
brocolli all at the same time and stirfry 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 Three fourths 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 stirfry for a few minutes to cook the mushrooms and
heat the chestnuts. Add about Three fourths 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 sweetsour 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 stirfryers 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip