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Simple stir fries
Simple stir fries
They never spike me. If you omit the aromatics and extras preparation, a simple soy sauce stir-fry lunch takes five minutes from fridge to plate. Base Per person: One or two cups of stir-fry mix (see previous post). Extras such as spinach, chard or silver-beet can be added at this stage. Sliced tomato can be added in the final minute of cooking. 1 chopped or crushed clove of garlic ½ teaspoon chopped or crushed ginger Heat some olive oil in a large skillet or wok. When hot, partially pre-cook any meats you intend using and reserve them. Add the aromatics, stir, add the remaining ingredients before the garlic starts to burn, stir over high heat until the veges are just starting to colour but are still crisp. Cook further depending on the variations. Variations. 1. Add a few slurps of soy sauce, your desired protein (pre-cooked strips of chicken or red meat, fish, seafood etc) and just enough water to finish the cooking and provide a flavourful sauce. Experiment a little to work out just how much water you need. Too much and it will go soggy and overcook, too little and it may undercook and there is no sauce. 2. Instead of soy: A. experiment with your own mix of curry ingredients (I use turmeric, cumin, mustard seeds, chilis, cardamon, garam masala, coriander powder, lemon grass etc) or just add curry powder. Can be added at any stage or ground in a mortar and pestle with the garlic and ginger. B. Try a little low-carb ketchup or napoli sauce with the soy sauce mix. C. Add your favourite spices and herbs from the garden with a squeeze of lemon. Experiment, bon appetit. Cheers, Alan, T2 d&e, Australia. Remove weight and carbs to email. -- Everything in Moderation - Except Laughter. |
"Alan" > wrote in message ... > Simple stir fries > > They never spike me. > > If you omit the aromatics and extras preparation, a simple soy sauce > stir-fry lunch takes five minutes from fridge to plate. > > Base Per person: > > One or two cups of stir-fry mix (see previous post). Extras such as > spinach, chard or silver-beet can be added at this stage. I've seen golden beets or red beets. But what is silver-beet? <snip> -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
"Alan" > wrote in message ... > Simple stir fries > > They never spike me. > > If you omit the aromatics and extras preparation, a simple soy sauce > stir-fry lunch takes five minutes from fridge to plate. > > Base Per person: > > One or two cups of stir-fry mix (see previous post). Extras such as > spinach, chard or silver-beet can be added at this stage. I've seen golden beets or red beets. But what is silver-beet? <snip> -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
"Alan" > wrote in message ... > Simple stir fries > > They never spike me. > > If you omit the aromatics and extras preparation, a simple soy sauce > stir-fry lunch takes five minutes from fridge to plate. > > Base Per person: > > One or two cups of stir-fry mix (see previous post). Extras such as > spinach, chard or silver-beet can be added at this stage. I've seen golden beets or red beets. But what is silver-beet? <snip> -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
On Sun, 19 Sep 2004 03:50:59 GMT, "Julie Bove" >
wrote: > > > >"Alan" > wrote in message .. . >> Simple stir fries >> >> They never spike me. >> >> If you omit the aromatics and extras preparation, a simple soy sauce >> stir-fry lunch takes five minutes from fridge to plate. >> >> Base Per person: >> >> One or two cups of stir-fry mix (see previous post). Extras such as >> spinach, chard or silver-beet can be added at this stage. > >I've seen golden beets or red beets. But what is silver-beet? > ><snip> Hi Julie Part of the same family as swiss chard. Similar to Spinach when cooked, but larger leaves. I grow them in the back-yard and keep harvesting leaves from the plants for a month or two in season. They don't have a bulb like sugar-beets. http://myveggiegarden.freeservers.com/Silver_beet.htm. or http://home.vtown.com.au/dbellamy/ve...s/silver1.html. Cheers, Alan, T2 d&e, Australia. Remove weight and carbs to email. -- Everything in Moderation - Except Laughter. |
"Alan" > wrote in message ... > On Sun, 19 Sep 2004 03:50:59 GMT, "Julie Bove" > > wrote: > > > > > > > > >"Alan" > wrote in message > .. . > >> Simple stir fries > >> > >> They never spike me. > >> > >> If you omit the aromatics and extras preparation, a simple soy sauce > >> stir-fry lunch takes five minutes from fridge to plate. > >> > >> Base Per person: > >> > >> One or two cups of stir-fry mix (see previous post). Extras such as > >> spinach, chard or silver-beet can be added at this stage. > > > >I've seen golden beets or red beets. But what is silver-beet? > > > ><snip> > > Hi Julie > > Part of the same family as swiss chard. Similar to Spinach when cooked, > but larger leaves. I grow them in the back-yard and keep harvesting > leaves from the plants for a month or two in season. They don't have a > bulb like sugar-beets. > http://myveggiegarden.freeservers.com/Silver_beet.htm. > or http://home.vtown.com.au/dbellamy/ve...s/silver1.html. Interesting! I wonder if they go by another name here? I've been looking for a particular leafy vegetable that comes in some packaged salads. It looks like a small spinach leaf with a beet red strip down the center. I think it might be baby swiss chard. At any rate, my daughter loves the stuff and I can't seem to find those leaves just by themselves. I'm hoping I can grow some next summer. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
"Julie Bove" > wrote in message news:Eo93d.1042$2A1.936@trnddc08... > > I've been looking > for a particular leafy vegetable that comes in some packaged salads. It > looks like a small spinach leaf with a beet red strip down the center. I > think it might be baby swiss chard. At any rate, my daughter loves the > stuff and I can't seem to find those leaves just by themselves. I'm hoping > I can grow some next summer. > > -- > See my webpage: > http://mysite.verizon.net/juliebove/index.htm > > Those are simply the leaves of immature red beets. That's why they have that red vein down the centre. If you can grow your own beets, then you can pick some of the little leaves for use in salads or stir frys. Beets are dead easy to grow, you can pick leaves for your daughter, ( just one or two from each plant), and still have the beets to eat as well! They don't seem to mind the loss of one or two leaves. I suppose it is possible to do the same with the yellow ones too! And Alan, it looks like those plant breeders have now released some new versions of our old silver beet, and developed the red and bright yellow beets for leaf production, instead of the swollen root that we call "beets". I saw them in BiLo just the other day. The stalks seem to be the main part that is used (for the colour I guess). They are about the size and thickness of rhubarb. Last year I also purchased a fairly new variety of miniature white turnip in the veggie section, the "root" only grows into small gobes, rather like those little round, red radishes. Yes, it is completely white, thin-skinned and great if the raw turnip is finely sliced into a salad or stir fry. They are just a little peppery, crisp and crunchy. We loved them. There are just so many delicious new items now available in supermarkets in Oz. Have you tried the marinated button mushrooms, or those teeny weeny little pickled gerkins? And of course there are the small lebanese cucumbers with their thin skins, for salads, and the asian "egg plants" like little black sausages, for italian dishes. Ooooooooh, the food, the food!!!!! And all so low carb too. Annette Now you have made me feel hungry!!!!! What's for dinner, I ask my SO? Heh heh. |
"Julie Bove" > wrote in message news:Eo93d.1042$2A1.936@trnddc08... > > I've been looking > for a particular leafy vegetable that comes in some packaged salads. It > looks like a small spinach leaf with a beet red strip down the center. I > think it might be baby swiss chard. At any rate, my daughter loves the > stuff and I can't seem to find those leaves just by themselves. I'm hoping > I can grow some next summer. > > -- > See my webpage: > http://mysite.verizon.net/juliebove/index.htm > > Those are simply the leaves of immature red beets. That's why they have that red vein down the centre. If you can grow your own beets, then you can pick some of the little leaves for use in salads or stir frys. Beets are dead easy to grow, you can pick leaves for your daughter, ( just one or two from each plant), and still have the beets to eat as well! They don't seem to mind the loss of one or two leaves. I suppose it is possible to do the same with the yellow ones too! And Alan, it looks like those plant breeders have now released some new versions of our old silver beet, and developed the red and bright yellow beets for leaf production, instead of the swollen root that we call "beets". I saw them in BiLo just the other day. The stalks seem to be the main part that is used (for the colour I guess). They are about the size and thickness of rhubarb. Last year I also purchased a fairly new variety of miniature white turnip in the veggie section, the "root" only grows into small gobes, rather like those little round, red radishes. Yes, it is completely white, thin-skinned and great if the raw turnip is finely sliced into a salad or stir fry. They are just a little peppery, crisp and crunchy. We loved them. There are just so many delicious new items now available in supermarkets in Oz. Have you tried the marinated button mushrooms, or those teeny weeny little pickled gerkins? And of course there are the small lebanese cucumbers with their thin skins, for salads, and the asian "egg plants" like little black sausages, for italian dishes. Ooooooooh, the food, the food!!!!! And all so low carb too. Annette Now you have made me feel hungry!!!!! What's for dinner, I ask my SO? Heh heh. |
On Sun, 19 Sep 2004 18:21:49 +1000, "Annette" >
wrote: > >"Julie Bove" > wrote in message >news:Eo93d.1042$2A1.936@trnddc08... >> >> I've been looking >> for a particular leafy vegetable that comes in some packaged salads. It >> looks like a small spinach leaf with a beet red strip down the center. I >> think it might be baby swiss chard. At any rate, my daughter loves the >> stuff and I can't seem to find those leaves just by themselves. I'm >hoping >> I can grow some next summer. >> >> -- >> See my webpage: >> http://mysite.verizon.net/juliebove/index.htm >> >> > >Those are simply the leaves of immature red beets. That's why they have >that red vein down the centre. If you can grow your own beets, then you can >pick some of the little leaves for use in salads or stir frys. Beets are >dead easy to grow, you can pick leaves for your daughter, ( just one or two >from each plant), and still have the beets to eat as well! They don't seem >to mind the loss of one or two leaves. I suppose it is possible to do the >same with the yellow ones too! > >And Alan, it looks like those plant breeders have now released some new >versions of our old silver beet, and developed the red and bright yellow >beets for leaf production, instead of the swollen root that we call "beets". >I saw them in BiLo just the other day. The stalks seem to be the main part >that is used (for the colour I guess). They are about the size and thickness >of rhubarb. > >Last year I also purchased a fairly new variety of miniature white turnip in >the veggie section, the "root" only grows into small gobes, rather like >those little round, red radishes. Yes, it is completely white, thin-skinned >and great if the raw turnip is finely sliced into a salad or stir fry. They >are just a little peppery, crisp and crunchy. We loved them. > >There are just so many delicious new items now available in supermarkets in >Oz. Have you tried the marinated button mushrooms, or those teeny weeny >little pickled gerkins? And of course there are the small lebanese cucumbers >with their thin skins, for salads, and the asian "egg plants" like little >black sausages, for italian dishes. > >Ooooooooh, the food, the food!!!!! > >And all so low carb too. > >Annette >Now you have made me feel hungry!!!!! What's for dinner, I ask my SO? Heh >heh. > > Hi Annette and Julie We grow Fordhhok giants. Now you know why I added: "And anything else I may have forgotten that you like or Quentin suggested:-)" to my original stir-fry ingredients list. There are so many veges out there. But I tried to include many of the things Quentin recommended such as onion, garlic, yellow capsicum, beans etc. The turmeric is something I use a lot because of advice on my cancer list. Effectively, add whatever you like that's in season but maintain the core items. Sometimes you may need to check the cooking method or timing to add it to the mix. Mushrooms, to me, are the perfect weight-loss diet food (add them late, like tomatoes). Taste good and almost zero carbs and calories/kj, provided you don't drown them in oil when you cook them. Cheers, Alan, T2 d&e, Australia. Remove weight and carbs to email. -- Everything in Moderation - Except Laughter. |
On Sun, 19 Sep 2004 18:21:49 +1000, "Annette" >
wrote: > >"Julie Bove" > wrote in message >news:Eo93d.1042$2A1.936@trnddc08... >> >> I've been looking >> for a particular leafy vegetable that comes in some packaged salads. It >> looks like a small spinach leaf with a beet red strip down the center. I >> think it might be baby swiss chard. At any rate, my daughter loves the >> stuff and I can't seem to find those leaves just by themselves. I'm >hoping >> I can grow some next summer. >> >> -- >> See my webpage: >> http://mysite.verizon.net/juliebove/index.htm >> >> > >Those are simply the leaves of immature red beets. That's why they have >that red vein down the centre. If you can grow your own beets, then you can >pick some of the little leaves for use in salads or stir frys. Beets are >dead easy to grow, you can pick leaves for your daughter, ( just one or two >from each plant), and still have the beets to eat as well! They don't seem >to mind the loss of one or two leaves. I suppose it is possible to do the >same with the yellow ones too! > >And Alan, it looks like those plant breeders have now released some new >versions of our old silver beet, and developed the red and bright yellow >beets for leaf production, instead of the swollen root that we call "beets". >I saw them in BiLo just the other day. The stalks seem to be the main part >that is used (for the colour I guess). They are about the size and thickness >of rhubarb. > >Last year I also purchased a fairly new variety of miniature white turnip in >the veggie section, the "root" only grows into small gobes, rather like >those little round, red radishes. Yes, it is completely white, thin-skinned >and great if the raw turnip is finely sliced into a salad or stir fry. They >are just a little peppery, crisp and crunchy. We loved them. > >There are just so many delicious new items now available in supermarkets in >Oz. Have you tried the marinated button mushrooms, or those teeny weeny >little pickled gerkins? And of course there are the small lebanese cucumbers >with their thin skins, for salads, and the asian "egg plants" like little >black sausages, for italian dishes. > >Ooooooooh, the food, the food!!!!! > >And all so low carb too. > >Annette >Now you have made me feel hungry!!!!! What's for dinner, I ask my SO? Heh >heh. > > Hi Annette and Julie We grow Fordhhok giants. Now you know why I added: "And anything else I may have forgotten that you like or Quentin suggested:-)" to my original stir-fry ingredients list. There are so many veges out there. But I tried to include many of the things Quentin recommended such as onion, garlic, yellow capsicum, beans etc. The turmeric is something I use a lot because of advice on my cancer list. Effectively, add whatever you like that's in season but maintain the core items. Sometimes you may need to check the cooking method or timing to add it to the mix. Mushrooms, to me, are the perfect weight-loss diet food (add them late, like tomatoes). Taste good and almost zero carbs and calories/kj, provided you don't drown them in oil when you cook them. Cheers, Alan, T2 d&e, Australia. Remove weight and carbs to email. -- Everything in Moderation - Except Laughter. |
On Sun, 19 Sep 2004 18:21:49 +1000, "Annette" >
wrote: > >"Julie Bove" > wrote in message >news:Eo93d.1042$2A1.936@trnddc08... >> >> I've been looking >> for a particular leafy vegetable that comes in some packaged salads. It >> looks like a small spinach leaf with a beet red strip down the center. I >> think it might be baby swiss chard. At any rate, my daughter loves the >> stuff and I can't seem to find those leaves just by themselves. I'm >hoping >> I can grow some next summer. >> >> -- >> See my webpage: >> http://mysite.verizon.net/juliebove/index.htm >> >> > >Those are simply the leaves of immature red beets. That's why they have >that red vein down the centre. If you can grow your own beets, then you can >pick some of the little leaves for use in salads or stir frys. Beets are >dead easy to grow, you can pick leaves for your daughter, ( just one or two >from each plant), and still have the beets to eat as well! They don't seem >to mind the loss of one or two leaves. I suppose it is possible to do the >same with the yellow ones too! > >And Alan, it looks like those plant breeders have now released some new >versions of our old silver beet, and developed the red and bright yellow >beets for leaf production, instead of the swollen root that we call "beets". >I saw them in BiLo just the other day. The stalks seem to be the main part >that is used (for the colour I guess). They are about the size and thickness >of rhubarb. > >Last year I also purchased a fairly new variety of miniature white turnip in >the veggie section, the "root" only grows into small gobes, rather like >those little round, red radishes. Yes, it is completely white, thin-skinned >and great if the raw turnip is finely sliced into a salad or stir fry. They >are just a little peppery, crisp and crunchy. We loved them. > >There are just so many delicious new items now available in supermarkets in >Oz. Have you tried the marinated button mushrooms, or those teeny weeny >little pickled gerkins? And of course there are the small lebanese cucumbers >with their thin skins, for salads, and the asian "egg plants" like little >black sausages, for italian dishes. > >Ooooooooh, the food, the food!!!!! > >And all so low carb too. > >Annette >Now you have made me feel hungry!!!!! What's for dinner, I ask my SO? Heh >heh. > > Hi Annette and Julie We grow Fordhhok giants. Now you know why I added: "And anything else I may have forgotten that you like or Quentin suggested:-)" to my original stir-fry ingredients list. There are so many veges out there. But I tried to include many of the things Quentin recommended such as onion, garlic, yellow capsicum, beans etc. The turmeric is something I use a lot because of advice on my cancer list. Effectively, add whatever you like that's in season but maintain the core items. Sometimes you may need to check the cooking method or timing to add it to the mix. Mushrooms, to me, are the perfect weight-loss diet food (add them late, like tomatoes). Taste good and almost zero carbs and calories/kj, provided you don't drown them in oil when you cook them. Cheers, Alan, T2 d&e, Australia. Remove weight and carbs to email. -- Everything in Moderation - Except Laughter. |
orange capsicum is the best anti-oxidant member of the bell pepper family
better than yellow, red or green just an fyi -- Join us in the Diabetic-Talk Chatroom on UnderNet /server irc.undernet.org --- /join #Diabetic-Talk More info: http://www.diabetic-talk.org/ |
orange capsicum is the best anti-oxidant member of the bell pepper family
better than yellow, red or green just an fyi -- Join us in the Diabetic-Talk Chatroom on UnderNet /server irc.undernet.org --- /join #Diabetic-Talk More info: http://www.diabetic-talk.org/ |
"Annette" > wrote in message ... > Those are simply the leaves of immature red beets. That's why they have > that red vein down the centre. If you can grow your own beets, then you can > pick some of the little leaves for use in salads or stir frys. Beets are > dead easy to grow, you can pick leaves for your daughter, ( just one or two > from each plant), and still have the beets to eat as well! They don't seem > to mind the loss of one or two leaves. I suppose it is possible to do the > same with the yellow ones too! Really? Hmmm... I don't recall beet greens being listed on the package, but I'll look again. Will also try to find out if beets will grow in this area. I've never tried to. I love them, but nobody else in the family does. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
"Annette" > wrote in message ... > Those are simply the leaves of immature red beets. That's why they have > that red vein down the centre. If you can grow your own beets, then you can > pick some of the little leaves for use in salads or stir frys. Beets are > dead easy to grow, you can pick leaves for your daughter, ( just one or two > from each plant), and still have the beets to eat as well! They don't seem > to mind the loss of one or two leaves. I suppose it is possible to do the > same with the yellow ones too! Really? Hmmm... I don't recall beet greens being listed on the package, but I'll look again. Will also try to find out if beets will grow in this area. I've never tried to. I love them, but nobody else in the family does. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
On Sun, 19 Sep 2004 03:39:24 -0600, "Tiger Lily" > wrote:
>orange capsicum is the best anti-oxidant member of the bell pepper family >better than yellow, red or green > >just an fyi > >-- Hi Kate That's why yellow (or orange - that's a tomayto tomarto thing - they vary a little in hue here) is in the basic list instead of the optional list of stir-fry ingredients. Substitute orange for yours. Cheers, Alan -- |
"Alan" > wrote in message
... > On Sun, 19 Sep 2004 03:39:24 -0600, "Tiger Lily" > wrote: > > >orange capsicum is the best anti-oxidant member of the bell pepper family > >better than yellow, red or green > > > >just an fyi > > > >-- > Hi Kate > > That's why yellow (or orange - that's a tomayto tomarto thing - they > vary a little in hue here) is in the basic list instead of the optional > list of stir-fry ingredients. Substitute orange for yours. > > Cheers, Alan oh...... see.... here we get both a distinct sunshine yellow and a nice light pumpkin orange pepper :-) tomayto tomato |
"Alan" > wrote in message
... > On Sun, 19 Sep 2004 03:39:24 -0600, "Tiger Lily" > wrote: > > >orange capsicum is the best anti-oxidant member of the bell pepper family > >better than yellow, red or green > > > >just an fyi > > > >-- > Hi Kate > > That's why yellow (or orange - that's a tomayto tomarto thing - they > vary a little in hue here) is in the basic list instead of the optional > list of stir-fry ingredients. Substitute orange for yours. > > Cheers, Alan oh...... see.... here we get both a distinct sunshine yellow and a nice light pumpkin orange pepper :-) tomayto tomato |
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