Tuesday, June 9, 2009
Here is a standard recipe for stir fry I found in my trusty Joy of Cooking:
1 pound kale, cabbage, okra, celery or celery cabbage
1 1/2 lbs spinach or chard
3/4 lb beans
1-2 T cooking oil (peanut oil or light sesame oil) per pound of vegetables
1-2 slices garlic or ginger
If meat is to be added, cook first.
When preparing vegetables, group by cooking time. Separate leaves from stems. Cut all uniform in size. Stalks should be cut on the diagonal.
Sauce to add at end of cooking:
Blend: 1 T cornstarch and 3 T cold water.
Add: 4 t soy sauce, 1 1/2 t rice wine vinegar, 1 t brown sugar (or honey), 1/2 t salt
Stir well until mixture comes to a boil.
All the different shapes of leaves has me thinking about making a platter with leaf carvings...
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