an to med-high.
Fry mushroom slices in 15 ml olive
ressure cooker and cook STIR FRY BEEF OR TENDER MEAT on
owl.
Add cornstarch to mushroom sauce and bring to boil
lace over high heat. Cook mushroom, stirring, for 5 mins, or
large frying pan and fry the steaks for 2-4
Heat oil in fry pan Add onions& cook until soft Salt& Pepper chops& add to fry pan and fry lightly on both sides Remove from pan& drain on paper towel Heat oven to 350 Blend the soup& milk together Grease a casserole dish Add potatoes, then pork chops, then pour the soup mixture over everything Bake for 40 minutes covered, then another 15 to 20 minutes uncovered.
lace into frying oil.
Fry for 2-3 minutes or
Heat half the oil in a wok on high heat. Stir-fry beef in two batches, 1-2 mins each. Transfer to a bowl.
Heat remaining oil in wok on medium heat. Stir-fry onion, garlic and ginger 2-3 mins until golden. Add mushrooms and corn, stir-fry 1-2 mins until corn is almost tender.
Return beef to wok with peas, sauces and sugar. Bring to a boil and stir-fry 1-2 mins, to heat through. Serve with rice or noodles, if desired.
killet on medium heat. Deep-fry the polenta until browned. Drain
eparate shallow dishes. Dredge each mushroom cap in the flour first
n zip loc bag. Add mushroom slices (6-8 at a
Prepare egg noodles as per directions, drain and set aside.
Heat a wok over high head, add onions, ginger and stir fry for 3 minutes or until onion is soft.
Add carrots, bok choy, red pepper, broccoli and mushrooms and stir fry for 2 minutes.
Add water, soy sauce, oyster sauces and stir fry for a further 3 minutes.
Add cornflour mixture and cook, stirring for 2-3 minutes or until sauce boils and thickens.
Plate noodles and top with stirfry mix.
br>Add garlic and stir fry for 15 seconds or so
Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
Crumble in the stock cube.
Add the cream.
Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.
Heat oil in wok.
Fry garlic 1 minute.
Add shrimp, fry 3 minutes until pink.
Add mushroom, onions, peppers and pea pods.
Fry 2 minutes.
Add soy and oyster sauce.
Toss.
In separate small pan, heat pan to hot.
Don't use any oil.
Fry seeds until light brown.
Remove wok from heat.
Garnish.
Stir-fry with seeds.
NOTE: Don't stir any meat or fish too much or it will create too much liquid.
Your stove isn't as hot as those you see on TV.
o resistance.
Prepare the Mushroom Ragout:
While the potatoes
Cook and stir meat until brown.
Drain off fat.
Stir in remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Divide mixture among four 1-quart freezer containers (about 3 cups in each).
Cool quickly.
Cover and label; freeze no more than 3 months.
Use freezer mix in the recipes posted separately.
emove the stem of each mushroom.
Put into a large
Cut mushroom into thin slices.
Grind
ginger, and carrot and stir fry for about 3 minutes. Add