Subj : Cooking Basics #24
To   : All
From : Dave Drum
Date : Wed Mar 02 2022 11:34:00

EASY STIR-FRY SAUCE: It's always worth having a simple stir-fry sauce 
in your repertoire which doesn't need lots of ingredients. Use 4 tbsp 
soy sauce, 2tbsp toasted sesame oil and 3tbsp oyster sauce for fish or 
3 tbsp teriyaki sauce for meat and poultry. Heat the wok, add a little 
oil, then fry your meat or fish. Add vegetables and noodles, if you 
like, then a teacup of water to steam and cook the veg. Stir in the 
sauce ingredients and heat through fully.

OR

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lo-Carb Beef & Broccoli Stir Fry
 Categories: Beef, Vegetables, Sauces
      Yield: 2 Servings
 
    3/4 lb Flank steak; in 1/4" strips
      4 c  Small broccoli florets; abt
           - 7 oz
    1/2 c  Beef stock
      1 tb Corn starch
      1 tb Oil
      3    (to 4) Japone chilies *

MMMMM---------------------------SAUCE--------------------------------
    1/3 c  Soy sauce
      3 tb (to 5) erythritol sweetener;
           - (see notes for options)
 
  * Added by UDD. Keep the chilies whole like for Kung
  Pao Chicken. They heat things up nicely
  
  Toss the sliced beef in a large bowl with corn starch
  until well-coated. Set aside.
  
  Heat oil in a pan over medium heat for a few minutes or
  until hot.
  
  Add sliced beef and chilies and cook until it browns,
  less than 5 minutes, stirring frequently. Transfer to
  a plate and set aside.
  
  Add broccoli florets to the pan and stir. Add beef
  broth. Let simmer until the broccoli is tender, about 10
  minutes, stirring occasionally.
  
  While waiting for the broccoli to cook, combine all
  sauce ingredients in a sauce pan. Stir the ingredients
  together over medium-low heat until it starts to simmer,
  about 5 minutes. Keep the sauce warm over low heat as
  you wait for the broccoli to cook.
  
  Return beef to the pan and pour the sauce on top. Stir
  until everything is coated with the sauce. Bring to a
  simmer and cook for another few minutes.
  
  Season with salt & pepper, if needed.
  
  Serve immediately, optionally pairing with cooked
  cauliflower rice. Drizzle sauce on top.
  
  NUTRITION NOTES: This recipe yields 11.5 g net carbs per
  serving. Nutrition numbers do not include rice, and
  assume erythritol is used as the sweetener, which
  cannot be digested by the body.
  
  UDD NOTE: I am not doing Atkins or Keto so I serve
  this over plain fried rice. If you don't go overboard
  with the rice it's still a fairly lo-carb meal.
  
  RECIPE FROM: https://www.savorytooth.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Rabbit stew is just a matter of splitting a few hares.

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