The Rural Voice, 1995-01, Page 30stir in cooked vegetables. In same
frying pan, heat a small amount of
remaining oil. Drop 1/4 cup (50 ml)
amounts of the egg mixture into
frying pan. Cook over medium heat
until lightly browned on both sides,
turning once.
Repeat with remaining mixture,
adding oil to pan as needed. Serve
immediately with Oriental Sauce.
Oriental Sauce:
In small saucepan, smoothly
combine 4 tsp (20 ml) cornstarch, 3/4
cup (175 ml) water and 1/4 cup (50
ml) bottled teriyaki marinade and
sauce.
Cook and stir over medium heat
until mixture boils and thickens.
ORIENTAL CABBAGE AND
SAUSAGE STIR -FRY
1 lb (500 g) cooked Polish sausage
1 tbsp (15 ml) vegetable oil
6 cups (1.5 L) coarsely shredded
green or savoy cabbage (1/2 medium
head)
1 onion, sliced
2 cloves garlic, minced
1 tbsp (15 ml) minced fresh ginger
root
2 tbsp (25 ml) low -sodium soy
sauce
1/4 tsp (1 ml) granulated sugar
pinch red pepper flakes
Cut sausage into 1R inch (1 cm)
rounds. In wok or large skillet, heat
oil over high heat and stir -fry sausage
about five minutes or until slightly
browned. With slotted spoon, lift to
drain on paper towels.
Add more oil to wok if necessary.
Stir fry cabbage, onion, garlic, and
ginger for two minutes. Stir in soy
sauce, sugar and pepper flakes.
Cover, reduce heat to low and let
steam five to six minutes or until
cabbage is tender -crisp. Return
sausage and stir -fry one to two
minutes to heat through.
MANDARIN
BEEF AND RICE
1 lb (500 g) sirloin steak, cut into
thin strips
1 tsp (5 ml) vegetable oil
I green pepper, cut into strips
2 green onions, sliced
1 garlic clove, minced or 1/4 tsp (1
ml) garlic powder
1 can (10 or./284 ml) mandarin
oranges
3/4 cup (175 ml) water
26 THE RURAL VOICE
2 tbsp (30 ml) soy sauce
1/2 tsp (2 ml) ground ginger
1 1/2 cups (350 ml) minute rice
Stir -fry steak strips in frying pan
in hot oil. Add green pepper, onions
and garlic; continue cooking five
minutes. Drain oranges, reserving
juice.
Combine juice, water, soy sauce
and ginger; stir into beef in pan.
Bring to a boil. Stir in rice and
oranges; cover tightly.
Remove from heat. Let stand five
minutes. Fluff with fork and serve.
PORK AND VEGETABLE
STIR -FRY
2 tbsp (25 ml) vegetable oil
1 lb (500 g) lean pork, cut into thin
strips
4 ribs celery, cut in diagonal slices
2 medium carrots, cut in diagonal
slices
2 cups (500 ml) cauliflower florets
1 red pepper, cut into strips
1 cup (250 ml) snow peas
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) grated fresh ginger
root
Heat oil in frying pan or wok. Stir -
fry pork over medium-high heat four
minutes. Add celery, carrots,
cauliflower and red pepper. Cover
and steam about four minutes, stirring
occasionally. Uncover, add remaining
ingredients and stir -fry 2 minutes.
Serve immediately.
STIR -FRIED CHICKEN WITH
BROCCOLI
2 tbsp (25 ml) vegetable oil
1 lb (500 g) skinless, boneless
chicken breasts, cut into strips
2 cups (500 ml) broccoli flowerets
1 clove garlic, minced
1 can condensed cream of chicken
and broccoli soup
1/3 cup (75 ml) water
1 tbsp (15 ml) soya sauce
1 tomato, cut into chunks
(optional)
In large skillet over medium high
heat, heat half of the oil. Stir -fry
chicken until browned. Remove from
skillet; set aside.
In same skillet, heat remaining oil.
Add broccoli and garlic. Stir -fry until
tender -crisp.
Stir in soup, water and soy sauce.
Add tomato. Bring to boil. Return
chicken to skillet. Reduce heat to
low. Cover; simmer five minutes or
until vegetables are tender. Serve
with rice.0
The Rural Voice
office
will be CLOSED
December 21, 1994
and will RE -OPEN
January 2, 1995.
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