![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7o_7LSxJeHrzbTUs6YpSzqI9Ej3tIhjAVg6iqhL49Yv_Wn9KNilmeGQPqTK_UBy_jBoAMZMnWF9fWQUQTMNcejDjM-qIGGHbKkqzZAdc1-iOfLbPzWjCakPqa3IUebaMCcUwRWWGyBP8Y/s400/102.JPG)
Whenever the Hawthornes want a quick, tasty, and easy meal,
we turn to our wok.
We're having Rib Eye Moreovers for lunch.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ufjcACWad7VIyrYqbW2S-JgjYvFn74x827rYPg2lZVPhJJZ7OYguagAnatGe1HdGDMNr0D5RSnTTT6y5R7Pnliyb5S1tGazB-egZrP_Ls-04Tgv5eOxV_S48WhLTDgnePgZZ2T-5b_I5/s400/068.JPG)
Previously, I'd found a rather large rib eye in the freezer
and cooked it for lunch.
I had plenty leftover and it's going into the stir fry
along with fellow wok-partiers -
carrot, celery, onion, mushrooms, asparagus, and green beans.
That's the beauty of stir frying.
You can use whatever you like.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOL3SofZBnU7vqPSybvRlsMKxj6Qq_V6SJ9m9V_4O__gSC5Pv7QdIh2yAHC8jvCWgStP8BkEXPf_FdFrw9WofAJ5xnPhcZmCIAIxD2FT3sRM84k78QXoDUeW15ssQ37v5Rkp3g2QEGV3gf/s400/072.JPG)
Heat up a tablespoon or so of peanut oil
and a teaspoon of sesame oil over medium high heat.
Green beans go in first since they take the longest to cook.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj00PEf030GLhDOmoBKvn9q2OtgNggV2i5YbdgJ2ZJS6_PUKJrDXJemax7TRiCtvK5d5UaRujWSZhExIN0g8uKO5L5a18oNvyVM6HPmvgBwEyGkCa-3Pjlr09mvBqEyBht6OilyHw1T9lLP/s400/077.JPG)
After a minute, add in the carrots.
Cook another minute,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-bko7NK7jP9ypjwMvUIY1LrVm1eCpwpnkF2mFeTYUecPIwZwR-aJgkib1QsRoBfkuu6CoahQdbtf3-R8lnF0VPgMNcuGI9WW4EaOPjBoE_htkyHrpDJuS9g5Sd-6wKzu2pkyXmaWevbN/s400/081.JPG)
Then add in the shrooms, celery, asparagus, and onions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSlWLcvQwAmQMeY-xrcqKHpjvHSTmoj-f2chzYAgkxXGx0kltQJKS5kdp4ygqwkK7NmsRaEsoSNrc09jOAlVlcQO50xH1-3pDsvfrtglGf9DussJKe7oRBBNL0ebzQtXDD3MpEl0Dwl0Tz/s400/089.JPG)
Turn heat to high and pour in a little beef broth
and let the veggies steam.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaZOzAk7n2s7FxfsMWUlr8r9BRBZsNrEhYOUlPXEZvGz77X_6eyRb-9XgxbrWhfHCPqpISmc9YfGobS02xA8vAnm7AP_kJLwD8GzJFs8P8wvI7bsVs5qSExqTNUQ-19H9fQmZDtTt2QmV/s400/092.JPG)
Add in the meat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCTqGPBqyzbLjOM_PKYsrg5Kixb1YppiKiFLK6HUfHyBm91e-GHFgglLYccwRsq_g720PsjUPM9ajchHbTGVWjhYDwoLVl3HDHmSR926fSVZVtQiiCnyoauuLC40Pz-V5g0tXLs0ZP4kTL/s400/096.JPG)
And lastly pour in a cornstarch slurry to thicken the sauce.
2 TB cornstarch dissolved in 2 TB cold water.
Pour the slurry down the hot sides of the wok,
not directly in the center of the wok.
Stir to thicken and serve over a bed of rice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Ipm3OOon2JGj-lRXLxXLVGoGb83Ov0qnsKeGV_DAgG6l7mq_7FipRFjbPUgGzWi_r5sGPRdPOxEeLGpq-sk-JWsqd6_iEgNk3zkN1nUAcUghZfmELjOY2FTe2NCH-Pt_GQjAtOJrAuAO/s400/103.JPG)
Lunch is served.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSjHyHnuQHfUkO3BWHIzuRwwpV8whzheTF64JThFfs4PCUdILbbJfbvDOS-AtoPBoUKQSyJG3oHwuwa5qI3qjA1lxXwez1oTdJVGT3z5ZbrFGkIZKIx-PsuWq9RL0v6FAgvnA6iytRxeU/s400/105.JPG)
I must be doing this right.
I was hungry again in about 90 minutes.
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