Hello! I've decided to try to go back to giving some recipes out (with some pictures!) for
My sister and I decided to make dinner for the family! I've got some pictures to help show you the steps.
We made both sort of simultaneously, I'll explain the stir fry first. The following recipe is for roughly 5-6 people, adjust to what you need. It takes anywhere from 15-30 minutes to prepare, depending on how fast you chop up vegetables and things like that. :-P
The biggest variance in different asian-inspired stir-frys, at least the ones that I make, is probably the sauce/marinade. When I want to make something quick and delicious, I tend to use this:
I find it in my grocery store's Asian food section. I base my recipe roughly off of the recipe on the back of this mix packet!
The first step to a good stir fry is picking the meat. I prefer shredded pork or chicken, although basically anything in bite size pieces (including tofu!) will work wonderfully. This particular time I chose precooked shredded chicken. It comes in a can that you can find in the store near the tuna (choose the bigger can, ~12oz). If you choose to use meat that is not precooked, cook it using the method you desire, skipping any seasonings. You need about 1 lb.
Next step is choosing your vegetables. I truly don't follow any directions in terms of what kind or how much, it's all dependent on who I'm cooking for. Any vegetable will work as long is it's in bite sized pieces. If I'm cooking for Stephen and I, we tend to use red and/or green peppers, carrots, onions, and broccoli. My family members are not huge pepper fans, so this time I used carrots, green onions, and broccoli. Adjust the amount to how much you like vegetables, although I would recommend at least 2 cups of vegetables total. I didn't measure my final amount, but I probably used closer to 4 cups.
One of my sisters is helping me by cutting up the green onions!
In a large skillet or wok, heat up 2 tablespoons of olive or vegetable oil. Add the meat, cook for a minute or 2 in the oil. Add the chopped vegetables, stir and fry them for 2-5 minutes, depending on what vegetables you used. You want them slightly softened, but don't let them get soggy unless you like limp vegetables.
At this point, you have to add the sauce. Use the recipe on the back of the packet I mentioned above to make the coating. In a separate bowl, mix the following ingredients together well:
- 1 package Sun-Bird Stir Fry Seasoning Mix
- 2 tablespoons soy sauce (you can use the thicker sweet soy sauce, just omit the sugar)
- 2 teaspoons sugar
- 1/3 cup water
- Pour the mixture in the skillet and mix it all together. Fry for an additional minute or two, and you're finished! Serve over white rice:
I'm not an excellent photographer, so this is the best shot I could get :-)
Now this alone is a complete meal in itself if you want. My sister and I decided to make Rhubarb Cobbler with this, getting the recipe out of my new cookbook I got at my bridal shower: Better Homes and Gardens New Cook Book, Bridal Edition which I highly recommend for new brides and new cooks. It's great!
Mix together 1 cup flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1/2 teaspoon cinnamon. Cut it 1/4 cup of butter/margarine (that's 1/2 of a stick).
That's the easiest tool to use to cut in the butter properly. If you don't have one, you can use 2 knives, but it's harder.
In a large saucepan, combine 6 cups of chopped rhubarb, 1 cup sugar, and 2 tablespoons cornstarch.
You can use fresh rhubarb of course, but I found this in my grocery's freezer section and it works great. You would need 3 bags of this.
Before heating, the mixture looks like this:
Cook slowly over medium heat until you start seeing the rhubarb releasing some juices and it's nice and hot. You want to keep this on the heat so it gets thick and bubbly, and continue to keep it on the heat until you're ready to use it, it works best if it's hot.
It's not quite ready in this picture, but very close.
In a separate small bowl, stir together 1 egg and 1/4 cup of milk.
Stir the egg/milk mixture into the flour mixture until evenly mixed and moistened.
Now pour the hot rhubarb into a 2quart baking dish (you can use any size, but adjust your cooking time accordingly). Spoon 6 "mounds" of the flour topping mix on top of the rhubarb filling.
Bake at 400 degrees for 20-25 minutes. It will then look like this:
Let it cool for an hour, if you can wait that long! Serve in bowls with vanilla ice cream :-)
In this recipe, you can directly substitute pitted cherries for the rhubarb without changing anything else in the recipe. You can also make it with blueberries, peaches, apples, or pears, but that takes some messing with the recipe to turn it out right. Just email/comment/tweet me if you want those variations!
Happy Cooking and God Bless!