1 1/2 Cakes bean curd
Vegetable oil — for deep-frying 6 md Chinese dried
mushrooms
1 md Onion
8 oz Broccoli
3 tb Vegetable oil
3 sl Ginger root
4 tb Vegetarian stock

———————————–SAUCE———————————–
2 tb Light soy sauce
1 tb Hoisin sauce
2 ts Chili sauce
1 ts Sugar
Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry
them in hot oil for 2 to 2-1/2 minutes, until the surfaces are
somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in
boiling water for half an hour. Drain. Discard the stems and cut
the caps into halves. Cut the onion into thin slices. Break the
broccoli into individual florets and cut the stem into 1-inch
wedges. Heat the vegetable oil in a large frying pan or wok. When
hot, add the onion, ginger, broccoli stems, and mushrooms and
stir-fry in the hot oil for 2 mintues, to season the oil. Add the
broccoli and stock and continue to stir-fry for 1-1/2 minutes, and
then cook, covered, for 1-1/2 minutes. Uncover the pan or wok, pour
the sauce ingredients over the contents, and continue to turn and
stir-fry all ingredients together for a further 1-1/2 minutes.
Serve with rice and other dishes.

Popularity: 9% [?]

1 1/2 ts Vegetable oil
1 lb Steak
1 sm Onion
1 sm Green bell pepper
1/4 lb Fresh mushrooms
1/4 ts Marjoram
1/4 ts Thyme
1/4 ts Pepper
1/4 c White wine
1/2 c Beef broth
1 t Cornstarch
1 tb Cold water
Heat vegetable oil in wok over moderately high heat for 30
seconds. Add steak, cut into strips, and fry until no longer pink.
Remove. Add to wok at medium heat, 1 chopped onion, and chopped
green pepper, fry for 1 minute. Mix in sliced mushrooms, marjoram,
thyme and pepper and fry for 2-3 minutes. Raise heat to high and
stir in white wine and boil, uncovered, for 1 minute. Add beef
broth and simmer, covered, for 3-4 minutes. Blend, in a mix of
cornstarch cold water. Stir until thickened, add previously cooked
beef and cook 1 minute longer. Serve over white rice. Edited by
Larry Bibich From and thanks to:
Corina_Walker@CUEHere.GraySage.Edmonton.AB.CA Sun 07-04-1993
~– ~– ? RM 1.0 00275 ? Self made men have one problem-they
worship their maker ? [R2.00g] ILink: Data Warp ? Spring/Houston,
TX ? (713) 355-6107 ? ? BBS: Compu-Data (609) 232-1245 Date: Sat,
07-03-93 (21:32) Number: 14559 Refer: 0 To: TERRI ST.LOUIS From:
KAREN MINTZIAS Subj: Meal Monster Conf: Cuisine (58) Read: No
Status: Public ~?On <06-30-93 20:27> Terri St.louis wrote to
Karen Mintzias: TS> Ergo, I have put all my DOS in a
subdirectory called TS> “DOS” (not very imaginative, I admit),
then in my TS> AUTOEXEC is a line that sez “PATH; C:\DOS,
C:\MENUS, TS> C:\UTILS.” Which means no matter what subdirectory
I’m TS> on I can call up any DOS command in the DOS subdir,
TS> batch file in the MENU subdir or utilities program on the
TS> UTILS subdir. It’s great for lazee people like me.
Terri, I understand. But this doesn’t explain WHY you
put your autoexec.bat and config.sys in another directory. I have a
buncha subdirectories in my path statement, but the autoexec.bat
and config.sys are still in the root directory of my boot drive…
Salad?

Popularity: 18% [?]

1 lb Firm tofu
3 Serrano chilies
4 Green onions
1/4 c Oyster sauce
2 tb Fish sauce
1/2 c Water
3 tb Vegetable oil
1 tb Sesame oil
1 c Bean sprouts
1/4 ts Ground white pepper
Press tofu between paper towels, for about 30 minutes, to remove
excess water. Cut into 1/2 inch cubes. Soak bean sprouts in cold
water for about 15 minutes, to freshen. Remove the stems from
chiles, and slice lengthwise
into thin strips. Add them to tofu. Diagonally slice the green
onions into pieces about 1 inch long and 1/4 inch thick. Set aside.
Mix the oyster sauce, fish sauce, and water. Set aside. Heat a wok,
add both kinds of oil, and swirl them over the surface of the pan.
Stif-fry the garlic until it is light golden. Add the tofu, chiles,
and bean sprouts. Stir-fry over moderate heat until the bean
sprounts are crisp-tender, about 2 minutes. Add the oyster sauce
mixture and the green onions. Stif over high heat until all the
ingredients are heated through and the mixture is boiling. Put the
mixture in a serving bowl and sprinkle with pepper. Serve
immediately or keep it warm while you prepare other dishes. Serve
with Lime Sauce and rice. Source: Thai Home-Cooking from Kamolmal’s
Kitchen

Popularity: 14% [?]