FLAVORFUL BEEF STIR-FRY RECIPE | ALLRECIPES
A beef stir-fry that has wonderful flavors without using a ton of spices. Fresh ginger mixes will with the soy sauce and makes a quick and easy sauce. Lots of veggies add color and crunch.
Provided by Kitchenista Jane
Categories World Cuisine Asian Chinese
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
- Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
- In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.
Nutrition Facts : Calories 664.9 calories, CarbohydrateContent 104.6 g, CholesterolContent 38.6 mg, FatContent 13.8 g, FiberContent 11.7 g, ProteinContent 30.5 g, SaturatedFatContent 3 g, SodiumContent 1593.6 mg, SugarContent 12 g
FRESH AND WILD MUSHROOM STEW RECIPE - NYT COOKING
Craving wild mushrooms? My compromise is to make a stew using mostly cultivated mushrooms. But I give them a boost of wild flavor in a couple of ways. The first is to make an intense, flavorful broth with a handful of dried porcini. The other is to actually buy some wild mushrooms. A scant half-pound of chanterelles, even if pricey, won’t break the bank. The rest of the rustic stew (call it a ragout if you wish) is made of shiitake, cremini and oyster mushrooms. As it simmers, this saucy, herbaceous mushroom stew gains depth and character. Spooned over pasta or nestled up to a soft mound of polenta, it evokes the comfort of home and the primal in each bite.
Provided by David Tanis
Total Time 1 hours
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Clean mushrooms, keeping colors separate, and trim tough stems. (Save stems for stock.) Slice mushrooms about 1/8-inch thick.
- In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. Remove from pan and set aside.
- Add 1 more tablespoon oil and turn heat to high. Add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. Lower heat to medium. Add thyme, sage, red pepper and tomato paste. Add tomatoes, stir well, and cook for 1 minute. Season again with salt and pepper. Sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. Stir in reserved onions.
- Add 1 cup mushroom broth and stir until thickened, about 1 minute. Gradually add 1 more cup broth and cook for 2 minutes. Sauce should have gravy-like consistency; thin with more broth if necessary. Adjust seasoning. (May be prepared to this point several hours ahead and reheated.)
- Just before serving, put butter and 1 tablespoon olive in wide skillet over medium high heat. When butter begins to brown, add chanterelles, season with salt and pepper, and sauté for about 2 minutes, until cooked through and beginning to brown. Add garlic and parsley, stir to coat and cook 1 minute more. Add chanterelles to brown mushroom mixture and transfer to a warm serving bowl. Accompany with polenta or pasta if you wish.
Nutrition Facts : @context http//schema.org, Calories 129, UnsaturatedFatContent 3 grams, CarbohydrateContent 17 grams, FatContent 6 grams, FiberContent 6 grams, ProteinContent 4 grams, SaturatedFatContent 2 grams, SodiumContent 550 milligrams, SugarContent 6 grams, TransFatContent 0 grams
10 BEST KING OYSTER MUSHROOM RECIPES | YUMMLY
From yummly.com
CHICKEN AND BROCCOLI STIR FRY - DINNER AT THE ZOO
From dinneratthezoo.com
EASY STIR-FRY SAUCE: FOR ANY MEAT/VEGETABLES! - THE WOKS OF LIFE
From thewoksoflife.com
JAPCHAE (KOREAN GLASS NOODLE STIR FRY) - MY KOREAN KITCHEN
From mykoreankitchen.com
BEEF UDON STIR FRY - KHIN'S KITCHEN YAKI UDON RECIPE
From khinskitchen.com
CHAR KWAY TEOW (MALAYSIAN NOODLE STIR-FRY) - THE WOKS OF LIFE
From thewoksoflife.com
RECIPE ARE PERFECTS – FREE DAILY RECIPES
From reciperfects.com
OYSTER MUSHROOMS RECIPES - BBC FOOD
From bbc.co.uk
AUTHENTIC CHINESE RECIPES - RED HOUSE SPICE
From redhousespice.com
LEE KUM KEE (UK)
From uk.lkk.com
LEE KUM KEE (UK) - AUTHENTIC CHINESE RECIPES | EASY TO COOK AT HOME | LEE KUM KEE
From uk.lkk.com
CATEGORIES - LIFESTYLE - ALL 4
From channel4.com
10 PORTOBELLO MUSHROOM RECIPES TO TRY NOW – A COUPLE COOKS
From acouplecooks.com
WELCOME TO VEGWEB.COM | THE WORLD'S LARGEST COLLECTION OF VEGETARIAN RECIPES
From vegweb.com
54 MUSHROOM RECIPES SO GOOD, THEY'RE MAGIC | BON APPÉTIT
From bonappetit.com
3 WAYS TO PREPARE OYSTER MUSHROOMS - WIKIHOW
From wikihow.com
GUIDE TO OYSTER MUSHROOM IDENTIFICATION - WONDROUS MUSHROOMS
From wondrousmushrooms.com
VEGAN MUSHROOM STROGANOFF (BEST RECIPE) - ELAVEGAN | RECIPES
From elavegan.com