Tuesday, March 17, 2009

Wosie Woks.

I had cooked a nice, rare rump roast the other night for the boys. It truly is a flavorful cut but I had quite a bit left. Decided to do a stir fry for dinner last night.
My ingredients: In the foreground, I have celery asparagus onions. In the background, I have peppers broccoli crinkly-cut carrots. On the right, I have my thinly-sliced rump roast. On the left, I have cornstarch in the back and the pan juices from the roast with 4 veal stock cubes.
Multi-colored peppers, broccoli, crinkly carrots.
Asparagus, celery, and onions.
Here are the pan juices with the veal cubes. My sauce is going to be delectable.
The rump roast slices.
I heated my wok, added some peanut oil, then tossed in the broccoli for a quick stir.
Next, I added in the asparagus, celery, and onion.
And the peppers, carrots.
Just a few turns in the pan and the veggies were ready - slightly under-done. Vegetables went into a covered bowl while I just heated up the meat.
I didn't want to cook the meat - just wanted it heated.
The meat joined the veggies in the bowl while I started on my sauce.
I made a cornstarch slurry - equal parts cornstarch and cold water. Maybe 1/3 cup each.
Slurry went into the wok.
Then the pan juices.
And the veal. Keep stirring until nice and smooth and thick.
Soy sauce on the beef.
A little soy in the wok.
Add in the veggies and meat and toss to coat.
I used my lemon baler (That's a Sandyism for you, there. lemon = melon Same letters, just rearranged.) to get those cute little rice balls on the plate. Then I artfully drizzled some of the juices on my plate.
No complaints here.
Several helpings were had by all.
Youngest Hawthorne and I had some more of this for lunch today.
And it's still very, very good.

2 comments:

  1. Yum! I love Stir-fry! Yours looks really, REALLY yummy!

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  2. That looks really gooood !

    ReplyDelete