Powered by Blogger.

A Simple Stir-fry formula

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have never been a Wok wiz, I have purchased a variety of them through the years and used them all. And still, I am not the wiz that I would like to be. But then I realized I don't live at PF Chang, and I don't need flashy and wizardly wok skills, I just need to get dinner on the table.

So I do my own version called, Sizzle and serve. There is a bit of time with the cover on (gasp) and you can get a couple of other things completed, like set the table. I visit The Perfect Pantry on a regular basis and found this basic sauce that Lydia refers to as a "trinity". From there I simply added a couple of ideas and here is a process that is open to what ever you have in the fridge and have decided will be dinner.


Just Sizzle and Serve!

1 pound meat cut into bite size pieces ( I used pork)

1 small onion cut into large squares or spring onions cut into 1 inch pieces

Other veggies, this could be broccoli, a zucchini, some sliced cabbage, carrots - it is what you have and needs using up ( I used a sweet red pepper and about 2 c bean sprouts)

for the "trinity"
3 T soy sauce
2 T oyster sauce
1 T sesame oil

flavoring agents as needed/wanted
minced garlic
grated fresh ginger

1-2 T sugar ( I used 1 T for the pork, would probably use 2 with chicken)
1/4 c sake or sherry

1/2 c water
2 t cornstarch

Saute the meat in a large flat bottom pan in a single layer on high until golden on one side. Toss in the pan with 2 wooden spoons, return to a single layer, individually turning those pieces that did not turn.


When meat has been browned evenly, pour on the trinity and add any flavor agents desired.

A simple Stir Fry Formula


Cover and cook for about a minute, next add the sugar, wine and veggies, stir and cover for another minute.

Combine water and cornstarch, stir into pan. Cook and stir until thicken and clear. Remove from heat, cover and set the table. Call the family and serve over rice or noodles your choice.

This is easy, quick and adaptive to what you have on hand. If you serve a particular combination your family loves, it becomes your own recipe!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post is shared with:
Tuesday Night Supper Club@fudge ripple
3

Sausage and Bean Soup, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Sausage and Bean Soup, a slow cooker recipe.
Sausage and Bean Soup

Before going to work this morning I put some ingredients into the crockpot and left for the day. I came home to a wonder pot of Sausage and Bean Soup.

I found this recipe at Kayln's kitchen. I adapted it only a little bit to use what I had. Recipes like this are so handy as well as tasting wonderful. You can be frugal and make a delicious meal at the same time.


Sausage and bean stroup
adapted from Kayln's kitchen

1 red pepper
1 yellow pepper (that's what I had, you could substitute a green pepper for one of these)
1 large onion
1 T olive oil
5 links turkey Italian sausage
2 cans ready to use tomatoes (or a qt of home canned, cut small, do not drain)
2 cans cannelloni beans ( or 3-4 c cooked)
4 - 6 c chicken broth (I used turkey stock that I had in the freezer, about 6 c in the bag)
1 t basil
1 t oregano
2 bay leaves

 This was before I added the onions!

Dice the peppers and onion, saute in the 1 T oil, add to crockpot. 


Cut the sausage down the center, and remove from the casing, brown in the same pan used for the peppers and onion. You will want to turn and chop a bit to break it up. Brown well, add to the crockpot.


If using canned beans, drain and rinse well. Add remaining ingredients, and cook on low for 8 hours or if you are home, on high for 4.


Serve with a sprinkle of Parmesan cheese or a spoon of pesto. This would be delicious served over sauteed slices of Polenta.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post is being shared with:
Full Plate Thursday @ Miz Helen's Country Cottage
2
Back to Top