Title: Sauté, Chinese-Style
Categories: Chinese
Yield: 1 Batch
Tamari-Ginger Sauce recipe
2 tb Corn starch
MMMMM----------------FRESH VEGETABLE SAUTé 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 sauté 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 sauté. 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.
