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1 T. sesame, walnut or olive oil

Your Community Theatre

Slice and marinate meat in sherry, oil, soy sauce, honey, cornstarch, garlic and ginger mixture for several hours. Heat wok on medium-high heat. Add 1 tablespoon of sesame, walnut or olive oil and 1 tablespoon canola oil. Add carrots, onion and celery and stir-fry for 3 minutes. Add green and red pepper. Stir-fry for an additional 2 minutes. Add broccoli and mushrooms and stir-fry an additional 3 minutes. Remove vegetables from pan and set aside. Add 1 tablespoon canola oil to pan. Lift meat from marinade with a slotted spoon and place in pan. Stir-fry until almost done. Return cooked vegetables to pan. Stir-fry together for an additional 1 minute. Turn off heat. Serve over rice.

UPCOMING SHOWS

3/31 - The Kingston Trio 3/1 - Time Jumpers 3/3 Ladysmith Black Mambazo 3/10 - Penny Pistolero, Pony Bones & Swampcandy 3/19 - Alan Doyle and the Beautiful Gypsies 3/24 - The Subdudes 4/15 - The Weight 4/20 - Mickey Dolenz 4/27 - Count Basie Orchestra 4/29 - Willy Porter & Trace Bundy

A longtime resident of Oxford, Pamela Meredith-Doyle, formerly Denver’s NBC Channel 9 Children’s Chef, now teaches both adult and children’s cooking classes on the south shore of Massachusetts, where she lives with her husband and son. For more of Pam’s recipes, visit the Story Archive tab at www.tidewatertimes.com.

The Met: Live in HD

3/11 - La Traviata - Verdi 3/25 - IDOMENEO - Mozart

For tickets and info. 410-822-7299 or visit www.avalonfoundation.org 65

March 2017 ttimes web magazine  

Tidewater Times March 2017