The Everything Stir-Fry Cookbook Part 9

2. Combine the tomato sauce, water, and sugar in a bowl. Set aside.

3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 1 tablespoons oil. When the oil is hot, add the eggplant. Stir-fry, stirring and moving the eggplant around the pan, for 3 minutes. Remove the eggplant from the pan and drain in a colander or on paper towels.

4. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the garlic. Stir-fry for about 10 seconds then add the onion. Sprinkle the nutmeg, cinnamon, and ground allspice over the onion. Stir-fry the onion for 2 minutes, or until it begins to soften.

5. Add the 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.

6. Add the eggplant back into the pan. Add the sauce. Stir in the parsley. Taste and adjust seasoning if desired. Cook for 2 to 3 more minutes to heat everything through. Serve hot over the cooked rice.

Easy Eggplant Preparation j.a.panese eggplant is less bitter than the thicker Western eggplant. This means that there is no need to degorge the eggplant by salting it before cooking. Nonetheless, j.a.panese eggplant still requires special care - it is one of the few vegetables that can't be completely cooked by stir-frying. After browning briefly, the eggplant is gently braised until it is cooked through. j.a.panese eggplant is less bitter than the thicker Western eggplant. This means that there is no need to degorge the eggplant by salting it before cooking. Nonetheless, j.a.panese eggplant still requires special care - it is one of the few vegetables that can't be completely cooked by stir-frying. After browning briefly, the eggplant is gently braised until it is cooked through.

Mexican Breakfast Burritos If you enjoy different types of Mexican cheeses, feel free to replace the Monterey jack with your favorite type of hard Mexican cheese when preparing these burritos.

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1. Heat the flour tortillas according to the package directions. Keep warm in a 250F oven while stir-frying the chorizo.

2. Cut the chorizo on the diagonal into 1-inch pieces. Lightly beat the eggs, stirring in the chicken broth, sour cream, salt, pepper, and chopped onion.

3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the sausage. Stir-fry, stirring and moving the chorizo around the pan, until it is cooked through. Remove the chorizo from the pan.

4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the egg mixture. Scramble the eggs for about 1 minute, then add the chorizo. Continue scrambling until the eggs are almost cooked but are still moist. Remove from the heat.

5. Lay a tortilla out flat. Spoon one-fourth of the scrambled-egg mixture lengthwise in the center of the tortilla. Sprinkle 1 tablespoon of the shredded cheese over the filling. Fold up the tortilla in the standard burrito shape. Continue filling the rest of the tortillas.

Yields 4 burritos 4 soft flour tortillas 2 links chorizo (Spanish sausages) 4 large eggs cup chicken broth 1 tablespoon sour cream teaspoon salt, or to taste teaspoon black pepper, or to taste cup chopped red onion 2 tablespoons olive oil, divided cup shredded Monterey jack cheese

Serves 3 to 4 pound flank steak 4 teaspoons j.a.panese soy sauce 3 teaspoons j.a.panese mirin 1 teaspoon granulated sugar 1 pound broccoli florets 3 tablespoons vegetable oil, divided 1 tablespoon minced garlic 2 teaspoons minced ginger cup teriyaki sauce Sizzling Beef with Teriyaki Sauce Mirin, the j.a.panese version of rice wine, gives teriyaki dishes their rich flavor. If you can't find mirin, try subst.i.tuting an equal amount of sake (available in many liquor stores) and increasing the amount of sugar in the marinade to 2 teaspoons.

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1. Cut the beef into thin strips (it's easiest to do this if the beef is frozen for 15 to 20 minutes). In a small bowl, combine the soy sauce, mirin, and sugar. Add the beef strips. Marinate the beef for 20 minutes.

2. Blanch the broccoli florets in boiling water for 2 to 3 minutes, until the broccoli turns bright green. Plunge the broccoli into cold water to stop the cooking process. Drain thoroughly.

3. Heat a wok or skillet until it is nearly smoking. Add 1 tablespoons oil. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the steak, 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.

4. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the ginger. As soon as the ginger starts sizzling, add the broccoli florets. Stir-fry for 1 minute, then add the teriyaki sauce. Bring to a boil. Add the beef back into the pan. Cook for another minute, stirring to mix everything together, then serve hot.

Appealing j.a.panese Cuisine Designed to appeal to all the senses, a properly prepared j.a.panese dish should have a pleasing appearance, aroma, taste, and even texture. To enhance the appearance of Sizzling Beef with Teriyaki Sauce, try garnishing it with colorful pickled red ginger (called benishoga) before serving. Designed to appeal to all the senses, a properly prepared j.a.panese dish should have a pleasing appearance, aroma, taste, and even texture. To enhance the appearance of Sizzling Beef with Teriyaki Sauce, try garnishing it with colorful pickled red ginger (called benishoga) before serving.

Beef and Bean Sprouts You can alter this basic recipe by replacing the carrot with trimmed snow peas or strips of bell pepper.

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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, salt, white pepper, and cornstarch. Marinate the beef in the refrigerator for 15 minutes.

2. Combine the chicken broth and dark soy sauce in a small bowl. Set aside.

3. Heat a wok or skillet until it is almost smoking and add the oil. When the oil is hot, add the minced ginger and garlic. Stir-fry for 10 seconds, then add the beef. Sear the beef briefly, then stir-fry, stirring and moving the beef around the pan, until it is no longer pink and is nearly cooked.

4. Push the beef to the sides of the pan and add the carrot in the middle. Stir-fry the carrot until it darkens, then add the mung bean sprouts. Stir-fry for a minute or until the carrot is tender but still crisp. Add 1 tablespoon water if the vegetables begin to dry out during stir-frying.

5. Add the broth mixture and bring to a boil. Stir in the sugar. Stir-fry for 1 to 2 more minutes to heat everything through. Serve hot.

Serves 2 pound flank steak 2 teaspoons light soy sauce 2 teaspoons Chinese rice wine or dry sherry teaspoon salt teaspoon freshly ground white pepper, or to taste 1 teaspoon cornstarch 3 tablespoons chicken broth 1 tablespoon dark soy sauce 2 tablespoons vegetable or peanut oil 1 thin slice ginger, minced 1 clove garlic, minced 1 carrot, julienned 2 cups mung bean sprouts 1 tablespoon water, if needed teaspoon granulated sugar

Serves 4 to 6 1 pounds beef short ribs 1 teaspoons salt, divided teaspoon black pepper 2 teaspoons cornstarch 4 tablespoons olive oil, divided 2 cloves garlic, crushed 1 medium white onion, chopped teaspoon dried basil teaspoon dried oregano 1 cup chopped carrots 1 cup beef broth, divided 1 cup broccoli florets 1 cup cauliflower florets 2 tablespoons tomato sauce 1 tablespoon Worcestershire sauce 1 teaspoon granulated sugar Speedy Beef Stew If you can't find beef short ribs, you can use stewing beef instead. Be sure to cut the stewing beef into uniform pieces so it cooks evenly.

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1. Cut the short ribs into 1- to 1-inch cubes. Place the beef cubes in a bowl and toss with 1 teaspoon salt, black pepper, 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 half the beef, laying it flat in the pan. Let sear (brown), 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 beef.

3. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the dried basil and oregano over the garlic and onion. Stir-fry for 2 minutes or until the onion begins to soften. Add the carrots and teaspoon salt. Stir-fry the carrots for 2 minutes, splashing with 1 tablespoon beef broth if they begin to dry out. Add the broccoli and cauliflower. Stir-fry for 2 minutes.

4. Add cup beef broth. Cover and cook the vegetables for about 3 minutes, until they are tender but still crisp. Uncover and add the beef back into the pan. Add the remainder of the beef broth. Stir in the tomato sauce, Worcestershire sauce, and the sugar. Stir-fry for 1 to 2 more minutes to mix all the ingredients together. Serve hot.

Crisped Beef with Zucchini This recipe shows you how to combine a meat dish with one of the vegetable stir-fry dishes in Chapter 10. Try to look for a balance of flavors when pairing recipes. For example, Crisped Szechuan Beef is already spicy, so you wouldn't want to pair it with a spicy vegetable dish.

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1. Combine the chicken broth, chile paste, dark soy sauce, and sugar in a bowl. Set aside.

2. Prepare the Crisped Szechuan Beef up through step 2, draining the dry-fried beef in a colander or on paper towels. Clean out the wok or skillet.

3. Use the same wok or skillet to prepare the Stir-Fried Zucchini (page 250). Pour the sauce over the stir-fried zucchini and bring to a boil. Add the Crisped Szechuan Beef. Stir in the white pepper. Stir-fry for another minute to mix the ingredients together and heat through. Serve hot.

Serves 2 to 4 cup chicken broth 1 tablespoon chile paste, or to taste 1 tablespoon dark soy sauce 1 teaspoon granulated sugar Crisped Szechuan Beef (page 194, but see step 2 below) 2 Stir-Fried Zucchini (page 250) Freshly ground white pepper to taste

Serves 4 to 6 1 pound ground beef teaspoon salt teaspoon black pepper 2 teaspoons cornstarch cup water cup chicken broth 3 tablespoons olive oil, divided 2 cloves garlic, crushed cup chopped onion 1 green bell pepper, diced 1 tablespoon additional water, if needed 1 cup tomato sauce teaspoon ground c.u.min 1 tablespoon brown sugar 1 tablespoon Worcestershire sauce Salt and black pepper to taste Hamburger buns, as needed Sloppy Joes Kids especially love the soupy texture of these Sloppy Joes. For extra protein, sprinkle some shredded cheese on top of the Sloppy Joes before serving.

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1. Combine the ground beef with the salt, pepper, and cornstarch in a bowl. Let the ground beef stand for 15 minutes.

2. Combine the water with the chicken broth in a bowl. Set aside.

3. Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the ground beef. Stir-fry the meat, stirring and moving it around the pan with a spatula, until it is no longer pink and is nearly cooked through. Remove the meat and drain in a colander or on paper towels. Clean out the pan.

4. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the onion. Stir-fry the onion for 2 minutes or until it begins to soften. Add the green bell pepper. Stir-fry for 2 minutes. Splash the vegetables with 1 tablespoon water if they begin to dry out.

5. Stir in the broth mixture and the tomato sauce. Stir in the c.u.min, brown sugar, and Worcestershire sauce. Bring to a boil. Stir in the cooked beef. Stir-fry for 2 to 3 more minutes to combine all the ingredients and make sure the ground beef is cooked through. Taste and add salt and pepper if desired. Serve the Sloppy Joes on the hamburger buns.

The History of Sloppy Joes It's believed sloppy joes were invented during the Depression, when housewives were forced to make inexpensive cuts of meat stretch as far as possible. Sloppy joes, which used less ground beef than regular hamburgers and combined it with a thick tomato sauce, were the perfect solution. It's believed sloppy joes were invented during the Depression, when housewives were forced to make inexpensive cuts of meat stretch as far as possible. Sloppy joes, which used less ground beef than regular hamburgers and combined it with a thick tomato sauce, were the perfect solution.

Curried Beef Rice wine makes a frequent appearance in Chinese stir-fries. If you can't find rice wine, dry sherry can be used as a subst.i.tute.

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1. Cut the sirloin across the grain into thin strips 1 to 2 inches long. Place the beef in a bowl and add the light soy sauce, rice wine, Asian sesame oil, and cornstarch. Marinate the beef for 20 minutes.

2. Combine the chicken broth, dark soy sauce, and sugar in a bowl. Set aside.

3. Heat a wok or skillet over medium-high heat and add 2 tablespoons oil. When the oil is hot, add half the 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 the meat and drain in a colander or on paper towels. Repeat with the other half of the beef. If the beef begins to dry out, add 1 tablespoon of rice wine instead of adding more oil.

4. Heat 1 tablespoon oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry until aromatic, then add the onion. Stir-fry the onion for about 2 minutes, until it starts to soften. Add the frozen peas and the curry powder. Stir-fry for a minute.

5. Pour in the sauce and bring to a boil. Add the beef back into the pan. Stir in salt and black pepper to taste. Stir-fry for another minute to heat everything through. Serve hot.

Serves 4 1 pound sirloin steak 1 tablespoons light soy sauce 1 tablespoon Chinese rice wine, more if necessary 1 teaspoon Asian sesame oil 2 teaspoons cornstarch cup chicken broth 1 tablespoon dark soy sauce 1 teaspoon granulated sugar 3 tablespoons vegetable or peanut oil, divided 2 cloves garlic, crushed 1 medium onion, chopped 1 cup frozen peas 2 tablespoons curry powder 1 teaspoon salt Black pepper to taste

Serves 4 1 pound flank steak or filet mignon 1 tablespoon peppercorns, crushed 1 teaspoon sea salt 2 tablespoons olive oil 1 tablespoon fresh ginger, minced 1 tablespoon water, white wine vinegar, or balsamic vinegar, if needed Stir-Fried French Peppered Steak You may experiment with different combinations of peppercorns - from fiery white peppercorns to milder green peppercorns, which are picked before the berry has fully ripened.

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1. Cut the beef across the grain into thin strips 1 to 2 inches long. Use the palm of your hand to rub the crushed peppercorns and sea salt into the beef. Place the beef in a bowl and let stand for 20 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 fresh ginger. Stir-fry for 10 seconds, then add half the beef, laying it flat in the pan. Let sear (brown) briefly, then stir-fry the meat for 4 to 5 minutes, stirring and tossing until it is cooked through. If the beef begins to dry out, add 1 tablespoon water, white wine vinegar, or balsamic vinegar instead of adding more oil. Remove the meat and drain in a colander or on paper towels. Repeat with the other half of the beef.

3. Serve hot with vegetables and rice or noodles.

Crushing Peppercorns You don't need a mortar and pestle to crush peppercorns. Just place the peppercorns in a plastic bag and place the bag underneath a heavy pot or skillet. Press down hard on the inside of the pan with the palm of your hand until the peppercorns are fully crushed. You don't need a mortar and pestle to crush peppercorns. Just place the peppercorns in a plastic bag and place the bag underneath a heavy pot or skillet. Press down hard on the inside of the pan with the palm of your hand until the peppercorns are fully crushed.

Stir-Fried Beef with Onion Onions are a great addition to a healthy stir-fry. Not only do they add plenty of flavor, but they do not contain any fat and are low in carbohydrates and calories.

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1. Cut the steak across the grain into thin strips 1 to 2 inches long. Place the beef in a bowl and add the soy sauce, 1 tablespoon Chinese rice wine or dry sherry, hoisin sauce, and cornstarch. Marinate the beef for 15 minutes.

2. In a small bowl, combine the dark soy sauce, 1 tablespoon Chinese rice wine or dry sherry, and the brown sugar. Set aside.

3. 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 for 10 seconds, then add the onions. Stir-fry the onions for 3 to 4 minutes, until they are softened. Remove the onions and drain in a colander or on paper towels.

4. Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the minced ginger. Stir-fry for about 10 seconds, then add the beef. Let the beef sear, then stir-fry, stirring and moving the beef around the pan, until it is no longer pink and is nearly cooked through.

5. Add the dark soy sauce mixture into the wok or skillet and bring to a boil. Add the onion back into the pan. Stir-fry for 1 to 2 minutes to heat everything through. Taste and adjust seasoning, adding salt or black pepper if desired. Serve hot.

Serves 3 to 4 1 pound sirloin or flank steak 1 tablespoons light soy sauce 2 tablespoons Chinese rice wine or dry sherry, divided 2 teaspoons hoisin sauce 2 teaspoons cornstarch 3 tablespoons dark soy sauce 1 teaspoons brown sugar 3 tablespoons vegetable or peanut oil, divided 1 teaspoon minced garlic 2 large red onions, thinly sliced teaspoon minced ginger Salt or black pepper to taste

Serves 4 to 6 1 pounds beef short ribs 1 teaspoon salt teaspoon black pepper 2 teaspoons cornstarch 3 tablespoons olive oil, divided 2 cloves garlic, chopped 1 medium white onion, chopped 2 teaspoons paprika, or to taste 3 cups frozen stir-fry vegetable mix cup beef broth 1 tablespoon Worcestershire sauce 1 teaspoon granulated sugar Spicy Beef Short Ribs This stir-fried version of stew takes less than 30 minutes to make and tastes as good as stew that has been simmering on the stovetop all afternoon.

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1. Cut the beef short ribs into bite-sized chunks. Place the short ribs in a bowl and toss with the salt, black pepper, and cornstarch. Let the beef stand 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 half the garlic. Stir-fry for 10 seconds, then add half the short ribs. Let sear (brown) briefly, then stir-fry the meat, stirring and tossing until there is no pinkness and it is nearly cooked through. Remove the meat and drain in a colander or on paper towels. Repeat with the remainder of the beef.

3. Heat 1 tablespoons oil in the wok or skillet. When the oil is hot, add the remaining garlic. Stir-fry for 10 seconds, then add the onion. Sprinkle the paprika over the garlic and onions. Stir-fry for 2 minutes, or until the onion begins to soften. Add the stir-fry vegetables. Stir-fry the vegetables according to the package directions, or until they are heated through (3 to 5 minutes).

4. Add the beef broth into the pan and bring to a boil. Add the beef back into the pan, stirring to mix it with the other ingredients. Stir in the Worcestershire sauce and the sugar. Stir-fry for 1 to 2 more minutes to mix everything together, and serve hot.

Beef Stew Around the World Every culture has its own version of a one-pot dish combining meat, vegetables, and seasonings, simmered for hours on the stovetop. Ancient Romans dined on a dish of lamb with seasonings, and Hungarian cattle drivers were dining on a mixture of dried meat mixed with water and seasonings (the forerunner to modern-day Hungarian goulash) by at least the sixteenth century. Every culture has its own version of a one-pot dish combining meat, vegetables, and seasonings, simmered for hours on the stovetop. Ancient Romans dined on a dish of lamb with seasonings, and Hungarian cattle drivers were dining on a mixture of dried meat mixed with water and seasonings (the forerunner to modern-day Hungarian goulash) by at least the sixteenth century.

Mexican Taco Salad Stir-frying the vegetables for taco salad brings out their natural flavors. Serve this salad with guacamole, sour cream, and salsa for dipping.

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1. In a bowl, combine the ground beef with the salt, pepper, and cornstarch. Let the beef stand for 20 minutes.

2. Heat a wok or skillet on medium-high heat until it is nearly smoking, and add 2 teaspoons olive oil. When the oil is hot, add the ground beef. Stir-fry, stirring and tossing it in the pan, until there is no trace of pink. Remove the ground beef and drain in a colander or on paper towels. Clean out the pan.

3. Heat 3 teaspoons oil in the same wok or skillet. When the oil is hot, add the garlic. Stir-fry for about 15 seconds, then add the onion. Stir-fry the onion for about 2 minutes, until it begins to soften. Sprinkle the chili powder on the onion while stir-frying. Add the chopped bell peppers. Stir-fry for 1 minute, splashing the peppers with 1 tablespoon of water or broth if they begin to dry out. Add the lettuce and stir-fry briefly (less than 30 seconds).

4. Add the diced tomatoes with juice. Bring to a boil. Stir in the Worcestershire sauce and the chopped green onions. Add the ground beef back into the pan. Stir-fry for 1 to 2 more minutes to let the flavors blend together. Remove from the heat and stir in the shredded cheese. Serve with the taco chips.

Serves 4 to 6 1 pound ground beef teaspoon salt teaspoon pepper 2 teaspoons cornstarch 5 teaspoons olive oil, divided 2 cloves garlic, crushed 1 onion, chopped 1 tablespoon chili powder, or to taste green bell pepper, seeded and cut into cubes red bell pepper, seeded and cut into cubes 1 tablespoon water or chicken broth, if needed 1 cup lettuce leaves, shredded 1 cup diced tomatoes with juice 1 tablespoon Worcestershire sauce 2 green onions, chopped 2 cups shredded Cheddar cheese 1 package taco chips

Serves 4 to 6 1 pounds stewing beef 1 teaspoons salt, divided teaspoon black pepper 1 tablespoon cornstarch cup canned diced tomatoes cup beef broth 4 tablespoons olive oil, divided 2 cloves garlic, chopped 1 medium white onion, chopped 1 tablespoon paprika, or to taste 2 ribs celery, cut on the diagonal into -inch-thick pieces 1 tablespoon water, if needed 1 tomato, halved and thinly sliced cup sour cream Hungarian Goulash For extra flavor, use canned diced tomatoes that are flavored with herbs. Serve this hearty stew over cooked egg noodles, with plenty of crusty bread for dipping.

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1. In a large bowl, toss the stewing beef with 1 teaspoon salt, black pepper, and cornstarch. Combine the canned diced tomatoes and beef broth in a small bowl and set aside.