Friday, November 27, 2009

F2: Crudité Stir Fry

If you don't know what Friday's Feast is all about, please read the Friday's Feast page for a more detailed explanation. If you want to join in on the feast— be sure to leave a comment and include the URL to your post so I and others can know of your contribution. Also, if you want to see a particular topic— feel free to suggest it as well (I'm always looking for new inspirations).

Participants in this weeks Feast are as follows:


With inspirations from Mrs. Mackinac

So often we have Crudité left over from Thanksgiving. Crudité (pronounced Crew-de-tay, not Crud-ight) is a fancy way of saying vegetable platter. Since the fresh cut vegetables go faster than the turkey meat, this is one that we tend to serve up first.

Crudité Stir Fry:
Peanut Oil
1 Wok or Iron Skillet
Cut Vegetables
Carrots, Broccoli, Green Peppers, etc..
1 t Corn Starch
1/4 C Soy Sauce
Ginger
  1. Pour enough peanut oil to cover the Wok or pan.
  2. Heat the oil in the pan over high heat.
  3. Add the vegetables.
    You may want to add the firmer vegetables in first.
  4. Mix the corn starch into the soy sauce in a separate dish.
  5. Stir the corn starch/soy sauce mixture into the pan.
  6. Grate the ginger into the pan.If you don't have fresh ginger, you can use a dash or two of ground ginger.
  7. Enjoy with cooked rice.

Since Christmas is just around the corner, I thought I would dedicate the entire month of December to it. Here are some possible topics that can whet your appetite:

  • Do you have any special meals that you make for Christmas?
  • Are there any food items that you only get around Christmas?
  • What is fruitcake anyway?
  • You can't have Christmas without cookies…

So… if you have anything that relates to this topic, be sure to leave a comment and include the URL so I can include you in the next weeks feast. Even if you have already posted on this topic in the past— your links are always welcome.


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