Text 15322, 90 rader
Skriven 2007-05-12 22:39:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: those off nights494
===============================
-=> Quoting Michael Loo to Jim Weller <=-

 JW> Moxie's

 ML> There are restaurants where you get the feeling that things
 ML> just won't get better, ever, and a second chance is not
 ML> warranted.

Beware something called Don Cherry's Grapevine!
 
 ML> Mushrooms have just enough umami to work; the problem with
 ML> MSG is it's way concentrated. It got its reputation largely
 ML> because of the places that figure, if a sprinkle is good,
 ML> a tablespoonful will be great

I find Roslind can handle Campbell's soup or a Raman flavour packet
or what have you if I double the results by diluting with other
liquids. So she is not overly sensitive.

 ML> I'm having an MSG reaction right now.

That must have been a major OD! (I've never had one.)


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Ginger-Beef Stir Fry With Rice
Categories: Canadian, Chinese, Beef
  Servings: 6

      2 lb (900 g) Boneless sirloin
           steak, about 3/4-inch thick
           trimmed
    1/4 c  (60 mL) Light soy sauce
      1 TB (15 mL) Cornstarch
      1 TB (15 mL) Grated gingerroot
    1/4 c  (60 mL) Canola oil, divided
  1 1/2 c  (375 mL) Matchstick-cut
           carrots
      1 lg onion, sliced
      1 lg red bell pepper, cut into
           thin strips
  1 1/2 c  (375 mL) Sliced mushrooms
      2    Garlic cloves, minced
  1 1/2 c  (375 mL) Sugar snap peas or
           now peas
    1/8 ts (0.5 mL) Dried pepper flakes
           (optional)
      6 c  (1.5 L) Hot cooked long
           grain rice

Cut beef in half lengthwise and then cut crosswise into thin slices;
set aside.

In a small bowl, combine soy sauce, cornstarch and ginger. Stir
until cornstarch dissolves; set aside.

Heat a large skillet or wok over medium-high heat. Working in 3
batches, add one tablespoon of canola oil, coating bottom evenly.
Add one-third of beef slices and cook 1 minute, until browned,
stirring constantly. Remove from skillet and set aside. Repeat with
remaining 2 batches. 

Return skillet to medium-high heat; add remaining 1 tablespoon
canola oil. When hot, add carrots, onion, bell pepper, mushrooms and
garlic, and stir-fry 3 minutes or until tender-crisp

Add soy mixture, beef, snap peas and pepper flakes, if desired, to
vegetables in skillet. Cook 1-2 minutes, stirring constantly, or
until sauce thickens. Serve over hot rice.

Two for one recipe shortcut: Reserve 4 cups cooked stir-fry mixture
and 3 cups cooked rice to make Spicy Ginger-Beef & Rice Soup with
Lime tomorrow.

2006 CanolaInfo All Rights Reserved

From: Http://Www.Growingalberta.Com/
 
MMMMM-------------------------------------------------


Cheers

YK Jim


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