Stir Fry

After all the discussion about being "a nation that is overfed and under-nourished" I think that this will be a great recipe for using all of our beautiful co-op veggies and for truly nourishing our families!

Pour 2-3 tablespoons oil into a large skillet or wok. Add one or more of the following:

Beef strips

pork strips

chicken strips

shrimp

(Or you could leave out the meat and have veggie stir-fry!)

Saute until almost cooked through and then add any of the following:

sliced carrots

broccoli pieces

green beans

roughly chopped celery

sliced mushrooms

green or red pepper strips

peapods

bean sprouts

sliced water chestnuts

sliced green onions

Saute until tender. Add sauce and cover. Allow to steam 5-10 minutes or until your veggies are the desired tenderness and sauce has thickened. Serve hot over brown rice.

Sauce:

1/2 cup chicken broth

4 tablespoons soy sauce

3 tablespoons apple cider vinegar

2 tablespoons brown sugar

1 1/2 tablespoons cornstarch- mixed with 1 tablespoon cold water

No specific amounts are given in this recipe. Just put together what you like the most and enjoy! If you are making a large batch, I would recommend doubling the sauce!

**This recipe comes from the "Favorites" cookbook that was published by the Ivory family. It is my all-time favorite cookbook and I would highly recommend purchasing one. They can only be bought through Make-a-Wish and all the proceeds go to the foundation. 

Beef & Brocolli

3/4 lb. beef, sliced in thin strips

Medium head of broccoli

Handfull of snow peas (optional)

2 tsp. cornstarch

1/4 cup soy sauce

1 cup chicken stock

2 T vegetable oil

2 tsp. garlic, crushed

1 cup onions, sliced

Salt and pepper to taste

1/2 cup cashew nuts (optional)

Steamed white rice

Cut beef into strips.  Slice onion.  Cut broccoli into florets.  Mix cornstarch and soy sauce and set aside.  

Heat oil in wok until very hot.  Add beef and saute quickly, keeping it moving, just until browned (about 2 minutes - don't overcook!).  Remove beef from wok and set aside. 

Add a little more oil to wok if necessary.  Add garlic, onion, broccoli, stirring constantly (Note: I like to steam my broccoli just a bit beforehand so it is more tender and not too raw).  Add chicken stock, bring quickly to a boil.  Cook 3 minutes, then add snow peas, stirring constantly, for another couple minutes.  Broccoli should be tender and snow peas bright green.  

Add soy sauce to mixture, mix thoroughly, and stir until thickened.  Return beef to wok and heat through.  Turn into a serving dish, stir in cashews, and serve immediately.  Serve over rice.

Chinese Cabbage Salad

This was pretty good - I would use about 1/3 as much ramen next time.  I also added bean sprouts and snow peas.  You could always add chicken too!

http://jamiecooksitup.net/2011/08/chinese-cabbage-salad/

Chow Mein (similar to Panda Express)

I just tried this new chow mein (like Panda Express -- so really lo mein?) tonight.  I really liked it, though I would have doubled the vegetables for my tastes (the kids liked it as it was).  It used the bean sprouts, celery, cabbage, and green onions.  I also ate some persimmon on top.  And steamed snow peas to eat on the side.  The recipe is here.

Stir-fried Basil Chicken

The fresh basil really makes this dish, but I've made it with the seasoning when I don't have it fresh.  

2 T water

2 T soy sauce

4 tsp. sugar

1 3/4 lbs.  boneless, skinless chicken breasts, cut into strips

3 green onions, sliced

4 tsp. canola oil

3 garlic cloves, minced

1/4 tsp. crushed red pepper flakes (or to taste)

1/2 lb. snow peas

1/2-3/4 c loosely packed fresh basil leaves, thinly sliced

Cooked white rice

1. In a large resealable bag, combine the water, soy sauce and sugar; add chicken.  Seal bag and turn to coat. Refrigerate for 30+ minutes.

2. In a wok or skillet, stir-fry the onions in 1 tsp. oil until crisp-tender. Stir in the garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.

3. Drain and discard any marinade from chicken.  In the same wok, stir-fry the chicken in 3 tsp. oil for 4-5 minutes, or until juices run clear.  Meanwhile, in another pan, steam the snow peas to desired tenderness (doesn't take long).  Add onion mixture to chicken. Stir in basil; heat through.

4. Serve chicken over steamed snow peas and rice.