My cookbook collection is always growing. I buy new cookbooks often, but my collection has gained recognition, and people are always coming up to me asking if I want some of their cookbooks they no longer use. The answer is always “Sure, I’ll take them”. The other day, a friend of mine did just that, and I acquired about 6 new cookbooks (new to me). I hate to admit it, but I have not had time to even look at them yet, since I have just been so busy lately, let alone really peruse them for ideas. However, I did get a chance to look at one, and dinner was inspired by the first new book I looked at. The first book I looked into was the “Sunset Chinese Cookbook”. It’s an oldie, but a goody. I have always enjoyed the Sunset cookbooks. They are simple and delicious. What more can a cook want? The chosen recipe from these new acquisitions was another stir-fry.
As I mentioned in my post Stir-Fry Pork and Vegetables stir-fry is a method of cooking rather than a specific recipe. This style of cooking is very versatile, lending itself to just about anything. It is a good, quick and easy method for cooking meats, seafood and vegetables. The only limiting factor when making stir-fries is one’s imagination. This time I made a beef, broccoli and mushroom stir-fry out of some left-over steak I had. The Queen paid yet another visit and was speaking Chinese to me this time. 🙂
Beef, Broccoli and Mushroom Stir-fry
1-1 1/2 lbs beef sliced in thin strips
1/4 onion, sliced very thin
1 cup mushrooms, sliced
1 head of broccoli, cut into small florets
1 TBSP garlic
1 TBSP ginger
1/2 red pepper, sliced thin – I had some leftover small Spanish peppers that I used
1/2 cup chicken broth
1 TBSP cornstarch
2 tsp soy sauce
1 tsp sugar
olive oil or other cooking oil
red pepper flakes to taste – optional
Add the oil in a very hot skillet or wok and heat it until it begins to ripple, but not smoke. Then add the garlic, ginger and red pepper flakes, if using, and swirl them around in the pan. This is called “seasoning the wok”. This only takes a few seconds. Any longer and the seasoning will begin to burn. Next add the vegetables and thoroughly mix in with the seasonings and spices. Cook for about 4-5 minutes.
Then add the beef. My beef was already cooked, so it only needed to be heated up. But if you are using raw meat, cook it until the meat is cooked, or for about 5 more minutes.
Mix the chicken broth, sugar, soy sauce and cornstarch together and pour into the beef and vegetable mixture. Bring the mixture to a boil, then reduce the heat to a simmer and continue to cook for about 5 minutes. Serve over rice and top with green onions along with your favorite Asian side dishes. Because I cooked beef, I chose a medium bodied Pinot Noir to accompany the meal. It was yet another quick and easy delicious meal.
Thank you Tricia for your generous contributions to my ever-growing cookbook collection. 🙂