Stir-Fried Vegetables w/Rice
#4
  Re: (...)
That's what my mom called it anyway. Let me know what you think.


* Exported from MasterCook *

Stir-fried Vegetables w/Rice

Recipe By :Bill Cotton
Serving Size : 6 Preparation Time :0:00
Categories : A List Grains, Legumes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups meat, shrimp, etc.
3 stalks leeks, cleaned, use all of the white part and some of the green -- halved and sliced
2 bunches bok choy, cleaned, including some green leaves -- sliced
2 medium carrots, peeled -- small dice or thin slice
1/2 pound button mushrooms, cleaned & stemmed (or 4 oz can sliced, drained) -- sliced
1 1/2 cups bean sprouts
1 5 oz can waterchestnuts, drained -- chopped
1 5 oz can bamboo shoots, drained -- julienned
1 cup pea pods or peas, pea pods may be blanched if you wish -- optional
1 large red bell pepper, cleaned -- diced
2 stalks celery, cleaned and peeled if desired -- diced
1 tablespoon grated ginger root
1 tablespoon minced garlic
1/2 teaspoon Chinese 5 Spice -- optional
9 ounces oyster sauce or soy sauce -- to taste
2 tablespoons oil -- more if needed

The amounts liste above are only suggestions, adjust quantities or ingredients as you desire, or leave it out. It's entirely up to you. Add oil as you need it.

NOTE: Thinly slice meat then cut it into bite sized pieces; shell and devein shimp, remove tail. Set aside. You can saute meat or shrimp ahead of time if you wish.

After you have the mise en place, begin by putting ~2 Tbs oil in a hot wok [I use an 8-qt stockpot...I tend to get overly vigorous]. If you haven't already cooked the meat/shrimp/whatever, do so now and then remove from the hot pan. Wipe out the pan and add more oil. Begin with the Chinese 5 Spice, ginger and garlic, when they become fragrant, add the more dense [or longest cooking] vegetables such as celery, carrots, etc.; continue adding ingredients until you reach the ones you just want heated through, i.e. bean sprouts. Then add the meat/shrimp back to the pan.

Add the mushroom sauce or soy and continue stirring to distribute it throughout the veggies and meat. When the sauce is thoroughly distributed, add the hot rice and stir until the sauce is evenly mixed.

Serve hot with whatever side condiments you wish, i.e. Chinese Hot Mustard.

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NOTES : I had never tried to write this recipe(?) down until tonight. It's kind of an "open the frig, grab whatever's available and throw it in" type recipe. My family and friends ask me to make it wherever I go. It's obviously not really stir-fried rice, but who cares? Just enjoy it. If you notice I left something out, just wing it!
Don't wait too long to tell someone you love them.

Billy
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#5
  Re: Stir-Fried Vegetables w/Rice by bjcotton (That's what my mom c...)
Hee, Hee...make that 2-3 oz of oyster/soy...don't know where the 9 came from.
Don't wait too long to tell someone you love them.

Billy
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#6
  Re: Re: Stir-Fried Vegetables w/Rice by bjcotton (Hee, Hee...make that...)
Boy, I know we didn't have these in my house while growing up. Your mom really was a cook!

**************
2 bunches bok choy, cleaned, including some green leaves -- sliced
1 1/2 cups bean sprouts
1 5 oz can waterchestnuts, drained -- chopped
1 5 oz can bamboo shoots, drained -- julienned
1 tablespoon grated ginger root
1/2 teaspoon Chinese 5 Spice -- optional
9 ounces oyster sauce
**************
Jan

Please spay and neuter your pets.
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