1 lb. round steak
2 tbsps. Soya sauce
1 tbsp. sherry (optional)
2 -2 1/2 lbs broccoli
2 cloves garlic
2 tbsps. corn starch
1 med. cooking onion, sliced
4 tbsp. cooking oil
Slice beef in thin strips 1 1/2 inches long. Add garlic, Soya sauce, sherry and corn starch. Mix well and marinate 1/2 hour.
Peel broccoli stems, slice diagonally. Break flowers into bite size pieces. Peel and quarter onion, separate layers.
Heat wok or heavy fry pan and add 2 tbsps. oil. Heat to smoking point. Add broccoli and onion, stir rapidly for 4 minutes. Do not let broccoli burn, lower heat if necessary. Remove broccoli to warming dish.
Stir fry meat until all red is gone. Add onion and broccoli mixture with meat and serve immediately.
Monday, October 22, 2007
Sunday, October 7, 2007
Thai Green Curry Chicken with Asparagus
Mom just sent me this one... it sounds good!
1 can coconut milk
1 to 3 tbsp (15 to 45 ml) Thai green curry paste
2 chicken breasts, cubed
2 tbsp (30 ml) fish sauce
1/2 cup (125 ml) chicken stock
2 tbsp (30 ml) brown sugar
1/2 cup (125 ml) fresh basil leaves
1/2 cup (125 ml) green peas
1 red, yellow or green bell pepper, sliced
1/2 lb (225 g) fresh asparagus, sliced on the bias
1/4 cup (60 ml) bamboo shoots
Combine the coconut milk and curry paste in a pot and simmer over medium heat for 5 minutes.
Add remaining ingredients and simmer, covered, for 10 minutes or until chicken is cooked
through. Serve on basmati or jasmine rice. Serves 4.
1 can coconut milk
1 to 3 tbsp (15 to 45 ml) Thai green curry paste
2 chicken breasts, cubed
2 tbsp (30 ml) fish sauce
1/2 cup (125 ml) chicken stock
2 tbsp (30 ml) brown sugar
1/2 cup (125 ml) fresh basil leaves
1/2 cup (125 ml) green peas
1 red, yellow or green bell pepper, sliced
1/2 lb (225 g) fresh asparagus, sliced on the bias
1/4 cup (60 ml) bamboo shoots
Combine the coconut milk and curry paste in a pot and simmer over medium heat for 5 minutes.
Add remaining ingredients and simmer, covered, for 10 minutes or until chicken is cooked
through. Serve on basmati or jasmine rice. Serves 4.
Tuesday, August 28, 2007
TUSCAN SOUP (Olive Garden imitation)
1 lb. spicy sausage
1 slice bacon, diced
3/4 cup onion, diced
1 1/4 tsp. minced garlic
5 cups chicken broth
2 med. potatoes, 1/4" pieces
2 cups Cavallo greens or kale cut into 1/16" strip
1/3 cup heavy cream
Cut sausage in small pieces and fry until well done. Drain well. Fry bacon, until well done, and add onions and fry until tender and add garlic. Add stock, potatoes and cook until tender. Add kale and cook until kale is welted, then add cream, do not boil cream because it will curdle.
Whole milk works just as well, not as creamy but doesn't curdle. If you want to have a thicker consistency to the broth, add an extra whole potato and mash until smooth, and add to soup.
1 slice bacon, diced
3/4 cup onion, diced
1 1/4 tsp. minced garlic
5 cups chicken broth
2 med. potatoes, 1/4" pieces
2 cups Cavallo greens or kale cut into 1/16" strip
1/3 cup heavy cream
Cut sausage in small pieces and fry until well done. Drain well. Fry bacon, until well done, and add onions and fry until tender and add garlic. Add stock, potatoes and cook until tender. Add kale and cook until kale is welted, then add cream, do not boil cream because it will curdle.
Whole milk works just as well, not as creamy but doesn't curdle. If you want to have a thicker consistency to the broth, add an extra whole potato and mash until smooth, and add to soup.
Subscribe to:
Posts (Atom)