Subj : Chinese-Style Saute
To   : All
From : Ben Collver
Date : Wed Oct 11 2023 12:18:59

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Saute, Chinese-Style
 Categories: Chinese
      Yield: 1 Batch

           Tamari-Ginger Sauce recipe
      2 tb Corn starch

MMMMM----------------FRESH VEGETABLE SAUTE RECIP---------------------
           Rice; cooked
           Bok choy
           Chinese cabbage
           Water chestnuts; thinly
           -sliced
           Bamboo shoots
           Mung bean sprouts
           Black mushrooms; soaked;
           -drained, thinly sliced
           Scallions; chopped; for
           -garnish
           Sesame seeds; for garnish

  Make a batch of tamari-ginger sauce. Place 2 tb corn starch in a small
  bowl. Add a little of the tamari-ginger sauce and mix well to form a
  smooth and uniform paste. Return the paste to the sauce, and whisk
  well until the sauce takes on a cloud-like appearance.

  Meanwhile, prepare your vegetables for saute and your rice in the
  usual fashion.

  In addition, or in partial substitution, you may choose the other
  vegetables listed in this recipe. Bok choy is a fresh vegetable, sold
  in some supermarkets and in many asian food shops. It resembles a
  cross between celery and Swiss chard. Use both stems (sliced thinly)
  and leaves. All of these except the bok choy greens and mung bean
  sprouts are "hard" vegetables.

  Halfway through the cooking of the hard vegetables, whisk the
  tamari-ginger sauce from the bottom--to stir up the corn starch--and
  add it directly to the saute. Keep stirring throughout the remaining
  cooking. The sauce will coat the vegetables and make them shine.

  Serve over rice, topped with scallions and sesame seeds.

  Recipe by Moosewood Cookbook

MMMMM

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