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Tidewater Kitchen STIR-FRY ASIAN VEGETABLES Serves 4 2 T. hoisin sauce 1 T. soy sauce 1/2 t. cornstarch 1 jalapeĂąo pepper, seeds removed and chopped 1 lb. asparagus 3 cups sugar snap peas 1-1/2 cups red bell peppers 3 green onions, sliced 2 t. dark sesame oil 2 t. fresh ginger, grated Sea salt and freshly ground pepper to taste 1/4 cup cilantro, chopped

f lank steak 1/2 cup white wine or sherry 1 T. sesame oil, walnut oil or olive oil 2 T. soy sauce 1 T. honey 1 T. cornstarch 1 T. fresh ginger, grated 1 T. minced garlic 4 medium carrots, peeled and sliced diagonally 1 large onion, sliced 4 ribs celery, sliced diagonally 6 green onions, sliced 2 small zucchini, sliced 1 head broccoli, cut into fork-sized pieces 1/2 red bell pepper, sliced 1 green bell pepper, sliced 1/4 lb. baby Bella mushrooms, sliced 2 T. expeller pressed canola oil

Combine the first four ingredients in a small bowl; set aside. Snap off tough ends of asparagus; cut into 3-inch pieces, and place in a large bowl. Add peas, bell pepper and onions; set aside. Heat oil in a wok over mediumhigh heat. Add ginger, salt, pepper and garlic; stir-fry 30 seconds. Add vegetable mixture; stir-fry 3 minutes. Add hoisin sauce mixture; stir-fry 2 minutes or until thick and vegetables are crisptender. Remove from heat and top with cilantro. STEAK and VEGETABLE STIR-FRY Serves 6 1 lb. boneless chuck, round or 64

March 2017 ttimes web magazine  
March 2017 ttimes web magazine  

Tidewater Times March 2017