Ginger Tomato Stir Fry With Pea Vines Recipes

Steps:

• In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2 tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli, snow peas, carrots, and green beans, tossing to lightly coat.
• Heat remaining 2 tablespoons oil in a large skillet or wok over medium heat. Cook vegetables in oil for 2 minutes, stirring constantly to prevent burning. Stir in soy sauce and water. Mix in onion, salt, and remaining 1 teaspoon ginger. Cook until vegetables are tender but still crisp.

Steps:

• Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
• Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
• Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

Steps:

• Heat oil in heavy medium skillet over medium-high heat. Add peas, tomatoes and shallot. Stir-fry until peas are bright green and tomatoes are heated through, about 3 minutes. Sprinkle with vinegar and toss to coat. Season with salt an pepper and serve.

Steps:

• Spray a skillet lightly with oil.
• Place over medium/high heat.
• Add all the ingredients and stir fry for 5 minutes.
• Do not over cook - the ingredients should be heated through but still crisp.