Post by Catbatty on May 7, 2023 1:01:43 GMT -5
HUSBAND FOUND RECIPE AND DECIDED TO MAKE IT EXACTLY AS WRITTEN (except: he used button mushrooms).
CATBATTY REVIEW:
Nice restaurant-style taste (unlike our usual that always seems a bit bitter). Served on brown rice. Perfect as-is. Would be very suitable for company. Mild, not too spicy for them. (Could serve bowls of sauces like chili oil, garlic-soy-scallions, etc., at table.)
PLANS FOR NEXT TIME: We LOVE spicy! SO, if serving only the two of us: more garlic, perhaps more chili flakes, and perhaps hot peppers. For fun, some water chestnuts and also more green onions.
We add heat at table, most any kind we have on hand. Usually, we add soy sauce at table, too.
The recipe itself is mild and it tastes like good Chinese we've had out. Good stuff. A keeper and can be played with if desired.
***CHINESE VEGETABLE STIR-FRY*** - by Jennifer Segal [adapted by Catbatty]
SOURCE: www.onceuponachef.com/recipes/chinese-vegetable-stir-fry
Filled with meaty shiitakes, crunchy broccoli, and sweet bell peppers, this Chinese vegetable stir-fry always satisfies.
Servings: 4
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
1/3 cup soy sauce (use gluten-free if needed)
3 tablespoons water
2 tablespoons dry sherry or Chinese rice wine
1 teaspoon toasted sesame oil
2 teaspoons sugar
1 tablespoon cornstarch
¼ teaspoon red pepper flakes
¼ teaspoon dry mustard
2 tablespoons vegetable oil
1 pound broccoli, cut into 1-inch florets (or ¾ pound florets)
7 ounces shiitake mushrooms, stems removed and thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, finely chopped
3 scallions, thinly sliced, white/light green and dark green parts separated
1 tablespoon grated fresh ginger
PREP AHEAD:
Chop the scallions, ginger, and garlic. You’ll need them at your fingertips once you start cooking.
SAUCE (RESERVE IT FOR LATER STEP):
Whisk soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard in a small bowl. Set aside.
COOKING-BROCCOLI (FIRST TIME):
In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. (Blanching the broccoli ensures that it is perfectly cooked and bright green.)
Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
STIR-FRY-1:
Heat 2 tablespoons of vegetable oil in the skillet over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened.
Add the garlic, light-colored scallions, and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
STIR-FRY-2:
Return the broccoli to the pan and cook until warmed through, about 1 minute.
STIR-FRY-3:
Add the reserved sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 30 seconds.
TO SERVE:
Transfer to a serving dish and sprinkle with the dark green scallions. Serve with rice, if desired, and enjoy!
CATBATTY REVIEW:
Nice restaurant-style taste (unlike our usual that always seems a bit bitter). Served on brown rice. Perfect as-is. Would be very suitable for company. Mild, not too spicy for them. (Could serve bowls of sauces like chili oil, garlic-soy-scallions, etc., at table.)
PLANS FOR NEXT TIME: We LOVE spicy! SO, if serving only the two of us: more garlic, perhaps more chili flakes, and perhaps hot peppers. For fun, some water chestnuts and also more green onions.
We add heat at table, most any kind we have on hand. Usually, we add soy sauce at table, too.
The recipe itself is mild and it tastes like good Chinese we've had out. Good stuff. A keeper and can be played with if desired.
***CHINESE VEGETABLE STIR-FRY*** - by Jennifer Segal [adapted by Catbatty]
SOURCE: www.onceuponachef.com/recipes/chinese-vegetable-stir-fry
Filled with meaty shiitakes, crunchy broccoli, and sweet bell peppers, this Chinese vegetable stir-fry always satisfies.
Servings: 4
Prep Time: 20 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
1/3 cup soy sauce (use gluten-free if needed)
3 tablespoons water
2 tablespoons dry sherry or Chinese rice wine
1 teaspoon toasted sesame oil
2 teaspoons sugar
1 tablespoon cornstarch
¼ teaspoon red pepper flakes
¼ teaspoon dry mustard
2 tablespoons vegetable oil
1 pound broccoli, cut into 1-inch florets (or ¾ pound florets)
7 ounces shiitake mushrooms, stems removed and thinly sliced
1 red bell pepper, thinly sliced
3 cloves garlic, finely chopped
3 scallions, thinly sliced, white/light green and dark green parts separated
1 tablespoon grated fresh ginger
PREP AHEAD:
Chop the scallions, ginger, and garlic. You’ll need them at your fingertips once you start cooking.
SAUCE (RESERVE IT FOR LATER STEP):
Whisk soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard in a small bowl. Set aside.
COOKING-BROCCOLI (FIRST TIME):
In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. (Blanching the broccoli ensures that it is perfectly cooked and bright green.)
Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain.
STIR-FRY-1:
Heat 2 tablespoons of vegetable oil in the skillet over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened.
Add the garlic, light-colored scallions, and ginger and cook, stirring constantly, until fragrant, about 30 seconds.
STIR-FRY-2:
Return the broccoli to the pan and cook until warmed through, about 1 minute.
STIR-FRY-3:
Add the reserved sauce. Toss and cook until the sauce is slightly thickened and the vegetables are evenly coated, about 30 seconds.
TO SERVE:
Transfer to a serving dish and sprinkle with the dark green scallions. Serve with rice, if desired, and enjoy!
