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.
Yum! I love Stir-fry! Yours looks really, REALLY yummy!
ReplyDeleteThat looks really gooood !
ReplyDelete