Saturday, February 11, 2012

Mr. Hawthorne Stir Fries.

Whenever the Hawthornes want a quick, tasty, and easy meal, we turn to our wok.
We're having Rib Eye Moreovers for lunch.
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.
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.
After a minute, add in the carrots. Cook another minute,
Then add in the shrooms, celery, asparagus, and onions.
Turn heat to high and pour in a little beef broth and let the veggies steam.
Add in the meat.
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.
Lunch is served.
I must be doing this right. I was hungry again in about 90 minutes.

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