We’ve been on a years-long quest for a stir fried veggie recipe that duplicates takeout, and have recently found it via Grace Young, author of Stir-Frying to the Sky’s Edge, and posted at the Kitchn. Wonderful photos and tips are included with the recipe, as well as wok care etc. This is the adaptation for our own kitchen:
- 4 cups of chopped firm vegetables, OR 8 to 12 cups of leafy greens — such as baby bok choy cut into lengthwise halves, or other greens cut into 1” wide pieces
- 2 Tablespoons dry sherry or rice wine
- 1 Tablespoon chicken broth (we use organic vegetarian cubes to mix up with water for this small amount)
- 2 Tablespoons soy sauce
- 3 medium cloves garlic, smashed with the side of a knife
- 1 teaspoon minced jalapeno chilies, with seeds (optional)
- 1 Tablespoons oil
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Cut up the ingredients: it is extremely important that all of the ingredients are cut as directed! Each piece must be of uniform size. Cut the vegetables and set them aside in a bowl. Prepare the aromatics as directed and set them aside as well.
- Make the sauce: In a small bowl, combine the sherry, broth, and soy sauce.
- Heat the wok: Turn on a stove burner to high. Set a 14” wok over the burner. The wok is hot enough when droplets of water dropped into it evaporate within 1 to 2 seconds of contact. Do not overheat the wok!
- Pull the wok off of the heat and add the oil: Swirl it around until it coats the sides and bottom. If the wok smokes wildly the moment you add the oil, it is too hot.
- Add the aromatics to the wok: Put the wok back on the heat. Add the garlic and chilies, and stir them for 10 seconds, until fragrant.
- Add the vegetables: Push the garlic and chilies up the sides of the wok and add the vegetables
- Season the vegetables: Sprinkle the salt and pepper over the top.
- Set a timer for 2 minutes.
- Stir-fry the vegetables for 1 minute, or until the vegetables begin to wilt.
- Add the sauce: Pour the sauce mixture around and down the sides of the pan instead of directly into the centre. Stir-fry and toss to coat the vegetables.
- Cover and cook for 15 seconds.
- Uncover and stir-fry for another 30 to 60 seconds, or until the vegetables are crisp-tender and brightly coloured.
This is a cousin of guacamole, but tastes quite different; one benefit of using avocado this way, is that the dip stays bright green. Adapted from a recipe by Ingrid Hoffmann.
- 1 avocado, halved, pitted and scooped out
- 1/3 cup real mayonnaise
- 1/3 cup low-fat cream cheese
- 1 jalapeno pepper, seeded and chopped
- 2 green onions, white and light green part only, chopped
- juice of 1 lime
- freshly ground black pepper
Place all ingredients, except for salt and pepper, into a blender or small food processor. Blend for about 1 minute, or until very smooth. Taste, and add salt and pepper. Serve as a dip for sweet potato fries, or anything else you like.
Another blast from the past; I’m not a lover of potatoes, but I do like these.
- baking potatoes
- olive oil
- freshly ground black pepper
Put the potatoes onto a greased baking tray, and bake at 375F for about 45 minutes to an hour (until tender)
Remove from oven and make an X-cut in the top of each potato, then squash each potato with a potato masher, or a mug or plate. The idea is to flatten them, not mash them. You want the skins to crack and the insides to be rough.
Drizzle each potato (liberally) with olive oil, and season with salt and pepper.
Bake at 450F for about 15 to 20 more minutes, until crispy and golden.
This is one of my absolute favourites from my childhood. My mom made it with local wild rice. It needs to be started a day ahead, so requires planning! This recipe serves 4 people, but is very easily doubled.
- 1 cup wild rice
- boiling water
- ¼ cup butter
- ¼ cup chopped onion
- ½ cup sliced almonds
- ½ lb mushrooms, sliced or chopped
- 2 cups chicken broth
- 2 Tablespoons sherry
- 1 teaspoon salt
- Wash the rice under cool running water, then place in a heatproof dish or bowl.
- Cover the wild rice with boiling water. Let stand for 30 minutes, then drain.
- For a second time, cover the wild rice with boiling water, and let sit until cool.
- Melt the butter in a large pan, add onion, almonds, and mushrooms, and sauté until golden.
- Mix in the rice, and stir until well coated.
- Pour the broth, sherry, and salt into the rice mixture, and transfer into a baking dish.
- Cover and let sit overnight in the fridge.
- The following day, bake for 1 ½ hours at 350F
- 1 cup water
- 1 cup sugar
- 4 large eggs
- 2 cups dried fruit
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup brown sugar
- lemon juice
- 1 gallon whiskey
- Sample the whiskey to check for quality. Take a large bowl. Check the whiskey again to be sure it is of the highest quality. Pour one level cup and drink.
- Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl.Add 1 teaspoon sugar and beat again.
- Make sure the whiskey is still OK. Cry another tup. Turn off mixer.
- Break 2 legs and add to the bowl and chuck in the cup of dried fruit.Mix on the turner. If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver. Sample the whiskey to check for tonsisticity.Next, sift 2 cups of salt. Or something. Who cares? Check the whiskey.
- Now sift the lemon juice and strain your nuts. Add one table. Spoon. Of sugar or something. Whatever you can find. Grease the oven. Turn the cake tin to 350 degrees. Don’t forget to beat off the turner. Throw the bowl out of the window. Check the whiskey again. Go to bed. Who the heck likes fruitcake anyway?
We have found great success using the America’s Test Kitchen recipe for pastry (which uses vodka for half of the liquid). The following is Grandma’s pastry and filling recipe, verbatim. One just needs one 9″ pie crust, unbaked, for this pie.
- 4 (41/2) cups flour (I use 4 and use the rest for flouring the board)
- l lb. Shortening (Crisco)
- 1 tsp. Salt
- TBSP brown sugar
- 1 egg (beaten)
- add enough warm water to make ¾ cup
- 1 TBSP vinegar
Add salt and b. sugar to flour. Cut in shortening with knife ( I usually do that by dividing it into four pieces). Add remaining liquid and mix with hands until dough no longer stick to the bowl. Chill for about 15 – 20 minutes wrapped in saran wrap. This dough is quite soft and is very flaky when done.
- 1 cup corn syrup
- ½ cup sugar
- ¼ cup butter
- ¼ tsp salt
- 1 egg (beaten), in a medium sized bowl
- 1 tsp vanilla
- LOTS pecan halves
- Bring sugar, salt, butter to a boil and remove from heat
- Whisking constantly, pour over beaten eggs
- Cool slightly and add vanilla
- Lay pecans in circle pattern (flat side down) until the whole bottom of crust is covered.
- Pour filling over the pecans.
- Bake 10 minutes at 400F then turn oven down to 375F and cook for 35-40 minutes. The pecans will rise to the top.
- 8 oz creamy goat cheese log
- 3⁄4 cup coarsely chopped fresh parsley
- 1⁄4 cup coarsely chopped fresh basil
- 1⁄2 cup sundried tomatoes, julienned (soak dried ones in hot water or can use a combination of dried and jarred ones in oil)
- 1⁄4 cup black olives, pitted, sliced
- 2 cloves garlic, minced
- Pinch of thyme (or can use fresh thyme)
- Pinch of hot red pepper flakes
- 1 cup extra virgin olive oil (1/2 c oil, about as much as provided by the jar of oil- packed tomatoes, is adequate)
- Salt & Pepper to taste
- Combine marinade ingredients in a bowl and let stand to let flavours blend.
- Spoon over the cheese, cover and refrigerate overnight.
- Serve on large platter with crisp toasts,crackers, and/or fresh sliced baguette.