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Tidewater Kitchen sively less cooking time. Toward the end of cooking, add the liquids and seasonings. Finally, cornstarch dissolved in a little cold liquid can be added to thicken the sauce and lightly glaze the ingredients. ORIENTAL VEGETABLES Serves 4 2 T. soy sauce 2 T. vinegar 1 T. honey 1 t. cornstarch 2 T. sesame oil 2 medium zucchini, sliced 2 carrots, cut diagonally into thin slices 1 small onion, chopped

Sea salt and freshly ground pepper to taste Combine soy sauce, vinegar, honey and cornstarch, stirring well; set aside. Pour sesame oil around the top of a preheated wok or large skillet. Heat at medium-high for 2 minutes. Add vegetables, salt and pepper, and stir-fry for 4 minutes, or until tender-crisp. Add soy sauce mixture, stirring constantly. Bring to a boil and cook for 1 minute. Remove from heat and serve immediately over rice.

A Taste of Italy

STIR-FRIED VEGETABLES with TOFU Serves 6 We love soy sauce and use it a great deal. I only use a fine quality soy sauce such as Kikkoman or Tamari, and everyone enjoys this dish! Marinating the tofu in the same ingredients as a traditional teriyaki marinade imparts a wonderful f lavor. Serve it with a bowl of steaming hot white or basmati rice and snow peas to absorb the sauce.

218 N. Washington St. Easton (410) 820-8281 60

March 2017 ttimes web magazine  

Tidewater Times March 2017

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