RAINBOW BEEF
In this version of a stir-fry classic I am using less beef than a typical recipe would call for and adding in some shiitake mushrooms and extra peppers.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Slice the steak first with the grain into 2-inch wide strips. Then cut each strip across the grain into 1/4-inch thick slices. Place in a medium bowl and toss with the cornstarch, 1 teaspoon of the rice wine or sherry, the soy sauce, one of the minced garlic cloves, salt and pepper to taste, 1 teaspoon cold water, and the sesame oil.
- Combine the remaining rice wine or sherry and the hoisin sauce in a small bowl and set aside.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the beef in a single layer. Let sit in the pan for about 1 minute, until it begins to sear, then stir fry for 1 minute. Transfer to a plate or bowl.
- Swirl in the remaining oil, then add the garlic, ginger and red pepper flakes and stir-fry for no more than 10 seconds. Add the mushrooms and peppers, sprinkle with salt to taste and stir-fry for 1 to 2 minutes. Return the beef and any juices that have accumulated on the plate or bowl to the wok, add the hoisin sauce mixture and stir-fry for another 30 seconds to a minute, until the beef is cooked through. Remove from the heat and serve with rice, grains or noodles.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 9 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 632 milligrams, Sugar 9 grams
RAINBOW STIR-FRY
Sometimes I have a bunch of vegetables about to go bad, and I have to think about how to make them exciting. Although I've never put this on my menu, I do this at home a lot. It's a smart way to stop wasting food-and it's delicious!
Provided by Amanda Cohen
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 19
Steps:
- For the raw vegetables: Peel ½-inch piece of the ginger and slice into thin matchsticks (about 1 teaspoon). In a bowl, add the cabbage, ginger, lime juice, salt, 1 tablespoon rice vinegar, and 1 tablespoon olive oil. Mix to combine and place in a serving bowl.
- For the stir-fry: Peel and mince the remaining piece of ginger to yield about 2 teaspoons. Set aside. Heat skillet on high until hot then add remaining tablespoon of olive oil. Add the vegetables in the order that they will take to cook, starting with the carrots. Stir, then add the cauliflower, stir again, and season with salt. Add the zucchini followed by the remaining vegetables; choy sum, kale, and bok choy. Add a handful of water to steam the vegetables (this will speed up the cooking), and continue stirring. When the vegetables are green and vibrant, add the ginger, garlic and chili pepper flakes. Finish with remaining tablespoon rice vinegar and soy sauce. Stir then place on top of the cabbage mixture. Garnish with freshly torn mint, sliced radish, lime wedges and salt. Serve.
RAINBOW STIR-FRY | COLORFUL VEGGIES, STIR-FRIED IN ONE SKILLET
I love my Rainbow Stir-Fry Recipe. Using a variety of Fresh Vegetables, its healthy for you and made in one skillet, it couldn't be easier! Add some fresh pressed ginger and Soy Sauce along the way and the result is an incredibly bright and cheery Rainbow Stir-Fry. Sometimes I'll toss in a few cashews, towards the end, right before dishing up.
Provided by Clever Cooking
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop, slice, dice, snap and grate vegetables, but keep them separate.
- Heat oil in a skillet.
- Add vegetables that have the longest cook time first: Onions, Mushrooms, Celery, Green Beans and 2-4 spears of Asparagus, left whole or snapped.
- Stir occasionally, then add red cabbage, then red pepper.
- When almost finished add the carrot. Stir in soy sauce, if desired and serve.
Nutrition Facts : Calories 37.9, Fat 2.4, SaturatedFat 0.3, Sodium 183.6, Carbohydrate 3.7, Fiber 1.1, Sugar 1.8, Protein 0.9
RAINBOW VEGETABLE STIR FRY
A recipe from my Mr. Yoshida's Fine Sauces Cookbook which I haven't tried yet. Since I don't like green pepper, I'd subsitute orange or another color. Serve as a side with chicken, beef, pork, or fish. I'd serve this with rice.
Provided by HouseDragon
Categories Vegetable
Time 14m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Heat oil in a medium wok over medium-high heat until hot.
- Add peppers to wok and stir fry until tender-crisp, about 3 minutes.
- Stir in Gourmet Sauce and cook until sauce boils, about 30 seconds.
Nutrition Facts : Calories 45, Fat 2.9, SaturatedFat 0.4, Sodium 1.9, Carbohydrate 4.9, Fiber 1.2, Sugar 1.6, Protein 0.8
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