Easy Stir Fry Ingredients: 1 pound beef, chicken or pork cut into strips 2 cups assorted vegetables (Cook’s choice) sliced 1/2 cup soy sauce 2 Tablespoons freshly grated ginger 1/2 teaspoon sugar 1 teaspoon sesame oil 2 Tablespoons chopped green onion 1 cup chicken broth 1 Tablespoon cornstarch Peanut oil Directions: 1) Marinate meat in soy sauce, ginger, sugar and sesame oil
2) Heat oil in frying pan or wok 3) Stir fry meat until no longer pink. Remove with slotted spoon 4) Add vegetable to same pan and stir-fry until crisp tender 5) Combine cornstarch and chicken broth in cup 6)
Return meat to fry pan
7)
Add cornstarch mixture
8) Cover and simmer 10 minutes, stirring occasionally 9) Sprinkle with green onions Serve with rice.
Connecticut Recipe provided by Susan Walden, recipes, Copyright 1996 ite favor of Curtain Call: A colleciton
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Boston Bean Salad This is a great recipe to take to a potluck or carry in event. Serves 10-12 Ingredients: 1 15 ounce can navy beans, rinsed and drained 1 15 ounce can red beans, rinsed and drained 1 15 ounce can black beans, rinsed and drained 2 stalks celery, sliced (about 1 cup) 1/2 cup thinly sliced green onion 1/2 cup vinegar 1/2 cup molasses 1/2 cup salad oil 1 Tablespoon Dijon-style mustard 1/2 teaspoon pepper 2 cups torn curly endive 2 slices bacon, crisp and crumbled green onion strips (optional)
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Directions: 1) In a large bowl combine beans, celery and green onion 2) For dressing, in a screw top jar, combine vinegar, molasses, oil, mustard and pepper. Cover and shake well to mix. Pour dressing over bean mixture; stir to coat. Cover and chill for 4 to 24 hours, stirring occasionally. 3) To serve, line a salad bowl or platter with lettuce leaves. Stir curly endive and bacon into bean mixture. Using a slotted spoon, transfer bean mixture to the salad bowl. If desired, garnish with green onion strips.
By Deborah Lee Houseworth, Maryland From Curtain Call: A collection of favorite recipes, copyright 1996 | Michiana House and Home | August 2022 | 17
