The Everything Stir-Fry Cookbook Part 10

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add half the stewing beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until it is no longer pink. Remove and drain in a colander or on paper towels. Repeat with the remainder of the stewing beef.

3. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry for about 15 seconds, then add the onion. Sprinkle the paprika over the onion. Stir-fry for 2 minutes or until the onion begins to soften. Add the celery. Sprinkle teaspoon salt over the celery and stir-fry until it begins to turn a brighter green (about 1 minute). Splash the celery with 1 tablespoon water if needed. Add the tomato slices. Stir-fry for 1 minute.

4. Add the broth mixture and bring to a boil. Add the beef back into the pan. Reduce the heat to medium and cook, stirring for a few more minutes to heat everything through. Taste and adjust the seasoning if desired. Stir in the sour cream just before serving.

Tomato Lore Tomatoes are one of the many foods Genoese explorer Christopher Columbus introduced to Spain following his voyages to the Americas. Although the French christened them Tomatoes are one of the many foods Genoese explorer Christopher Columbus introduced to Spain following his voyages to the Americas. Although the French christened them pommes d'amour pommes d'amour, or "apples of love," most Europeans were slow to embrace the tomato because of its acidic taste. Today, it's a different story - the tomato is the world's most popular fruit.

Beef with Cauliflower Combining cauliflower with sweet red bell pepper provides an interesting combination of color, texture, and flavors. Serve this easy stir-fry over cooked basmati or jasmine rice.

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1. Cut the flank steak across the grain into thin strips approximately 1 to 2 inches long. Combine the white wine vinegar, chicken broth, and sugar in a small bowl. Set aside.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking and add 1 tablespoon oil. When the oil is hot, add the garlic. Stir-fry the garlic for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef until it is no longer pink. Remove and drain in a colander or on paper towels.

3. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the minced ginger. Stir-fry for 10 seconds, then add the cauliflower. Stir-fry the cauliflower for 1 minute, sprinkling with the salt. Add the red bell pepper. Stir-fry for another minute, then add the broth mixture. Cover and cook for 1 to 2 minutes, until the cauliflower is tender but still crisp.

4. Add the beef back into the pan. Stir-fry for another 1 to 2 minutes to mix everything together. Serve hot.

Serves 3 to 4 pound flank or sirloin steak 2 tablespoons white wine vinegar cup chicken broth 2 teaspoons granulated sugar 2 tablespoons vegetable or peanut oil, divided 1 teaspoon minced garlic 1 teaspoon minced ginger 1 cup cauliflower florets teaspoon salt 1 red bell pepper, cut into cubes

Serves 2 to 4 pound flank or sirloin steak 1 tablespoon soy sauce 1 tablespoon Chinese rice wine or dry sherry 1 teaspoons cornstarch 3 tablespoons vegetable or peanut oil, divided 2 cloves garlic, minced 2 slices ginger, minced 2 cups green beans, trimmed 1 cup baby corn, drained, halved teaspoon salt Simple Stir-Fry Sauce (page 16) Beef in Stir-Fry Sauce For extra flavor, prepare the sauce earlier in the day to give the flavors more time to blend. Refrigerate the sauce in a sealed container until ready to use. For stir-frying, it's best to choose cuts of beef that are lean and tender. Flank steak and sirloin steak are the best choices for stir-frying.

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1. Cut the flank steak across the grain into thin strips. Place the beef in a bowl and add the soy sauce, rice wine or sherry, and cornstarch. Marinate the beef for 15 minutes.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the beef. Let sear briefly, then stir-fry the beef, stirring and moving it around the pan until it is no longer pink. Remove and drain in a colander or on paper towels.

3. Heat 1 tablespoon oil in the wok or skillet. Add the ginger and stir-fry for 10 seconds. Add the green beans and stir-fry for 1 minute. Add the baby corn. Stir-fry the vegetables for 1 more minute, sprinkling with the salt.

4. Add the sauce and bring to a boil. Add the beef back into the pan. Stir-fry for 1 to 2 more minutes, to mix together the ingredients. Serve hot.

Roman-Style Lamb If you've ever had Italy's take on fondue, bagna cauda, you'll know that anchovies have a distinguished place in Italian cuisine. Serve Roman Style Lamb with basic stir-fried noodles (page 200), with plenty of fresh parsley for garnish.

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1. Cut the lamb across the grain into thin strips. Place the lamb in a bowl and add the salt, black pepper, dried rosemary, dried basil, and cornstarch. Let the lamb stand for 15 minutes.

2. Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the shallots and the garlic. Stir-fry for a minute, then add the anchovy, mashing it to mix it in with the garlic. Add the Roma tomatoes and stir-fry for a minute.

3. Push the shallots, garlic, and tomato to the sides of the wok and add the sliced lamb in the middle. Stir-fry the lamb for 2 to 3 minutes, until it is no longer pink and it is nearly cooked through.

4. Add the chicken broth and white wine and bring to a boil. Stir-fry for another minute to heat everything through. Taste and adjust seasoning, adding salt or pepper if desired. Serve hot.

Serves 2 to 4 pound lean lamb teaspoon salt Black pepper to taste teaspoon dried rosemary teaspoon dried basil 1 teaspoons cornstarch 3 tablespoons olive oil 2 shallots, sliced 2 cloves garlic, chopped 1 anchovy fillet, chopped 2 Roma tomatoes, thinly sliced 2 tablespoons chicken broth 2 tablespoons dry white wine

Fish and Sh.e.l.lfish Dishes

Stir-Fried Shrimp with Snow Peas

Crabmeat with Spring Vegetables

Curried Shrimp

Sweet and Sour Fish

Spicy Shrimp with Peanuts

Shrimp Scampi

Basic Stir-Fried Scallops

Simple Stir-Fried Shrimp

Shrimp in Black Bean Sauce

Scallops with Garlic and Red Pepper

Scallops with Snow Peas

Ketchup Shrimp

Sweet and Sour Shrimp

Lemon-Flavored Shrimp

Shrimp Creole

Cuc.u.mber with Prawns

Shrimp with Broccoli in Garlic Sauce

Simple Stir-Fried Fish

Crab Creole

Marsala Scallops

Prawns with Two Kinds of Vegetables

Coconut Shrimp

b.u.t.ter Prawns

Scallops with Black Beans

Five-Spiced Shrimp

Shrimp and Asparagus

Stir-Fried Fish

Salt and Pepper Shrimp

Stir-Fried Fish with Oyster Sauce

Shrimp and Spinach Stir-Fry

b.u.t.terfly Shrimp with Mangetout

Black Bean Squid

Prawns with Two Kinds of Mushrooms

Shrimp Fried "Rice"

Serves 2 to 4 1 pound shrimp, sh.e.l.led, deveined teaspoon salt 2 tablespoons chicken broth 2 tablespoons soy sauce or fish sauce 1 teaspoon granulated sugar 3 tablespoons vegetable or peanut oil 2 teaspoons minced ginger 1 tablespoon Chinese rice wine or dry sherry 6 ounces snow peas, trimmed 1 green onion, finely chopped Stir-Fried Shrimp with Snow Peas This is a simple shrimp stir-fry that would go nicely with cooked jasmine or basmati rice.