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Oriental Stir-Fried Veggies
1/4 cup water
1 tablespoon soy sauce
2 teaspoons sesame oil
1 tablespoon dry sherry or white wine
1 teaspoon sugar
1/4 teaspoon salt
1 tablespoon cornstarch
4 tablespoons vegetable oil
1 large green pepper, cored, seeded and cut into thin strips
1 large onion, sliced thin
2 cloves minced garlic
2 teaspoons minced ginger root
2 large carrots, sliced diagonally into 1/2-inch thin pieces
2 stalks celery, sliced diagonally into 1/2-inch thin pieces
8 oz. white mushrooms, wiped clean and sliced thin
1 cup fresh bean sprouts, rinsed under cold water
1 can (8-oz.) bamboo shoots, drained and rinsed under cold
water
1 can (8-oz.) sliced water chestnuts, drained and rinsed under
cold water
Combine the first seven ingredients together in a small mixing bowl
and set aside.
Place the All-Purpose Pan in the MAXIM
®
Oval Roaster/Grill Pan
Base.
Turn the Temperature Dial to 425ºF.
When the Temperature "Ready" Light turns off, pour 2 tablespoons
of the vegetable oil in the center of the pan. Let warm 1 minute
then add the green pepper, onion, garlic, and ginger. Stir-fry 1
minute, uncovered.
Add the carrots and celery and stir-fry 1 minute. Push the vegeta-
bles to the side add the remaining oil to the center of the pan and
let warm 1 minute. Add the remaining vegetables and stir-fry 2
minutes. Pour the prepared sauce over the stir-fried vegetables.
Toss until the sauce begins to coat the vegetables and becomes
slightly thickened.
Makes 4 servings
Recipes
12