Look for ways to stir up good low-carb dinners
Compiled by Denise Swogetinsky
Kemper Messenger
At this time of year, many of us tend to have a variety of fresh vegetables on hand.
They are great eaten fresh, par-boiled, or canned. We all have many recipes we use with our vegetables, too.
One way to use them is in a stir fry. You can use any meat you wish and as many different vegetable combinations as you imagine. Corn, string beans, all kinds of squash, all types of peppers, onions, broccoli, cauliflower, tomatoes, mushrooms, are some of the vegetables you may use. We just need a good basic sauce and some good cooking oil.
You cook the vegetables you are working with in 2 Tbs. of hot oil. Remove them from the heat. Then you add another Tbs. of cooking oil and cook your meat in it. Add your vegetables back into the pan and stir in 1 cup sauce. Bring this to a boil and then simmer for about a minute.
You can serve this over cauliflower rice. Just remember that a healthy lifestyle takes planning and moderation.
STIR - FRY SAUCE
1/2 c. Argo cornstarch
1/4 c. brown sugar
1 tbsp. minced fresh ginger root
2 lg. cloves garlic, minced
1/2 tsp. ground red pepper
1/2 c. soy sauce
1/4 c. cider vinegar
2 c. chicken or beef broth
1/2 c. dry sherry (optional)
1/2 c. water
Combine first 5 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth, sherry and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.
STIR-FRY SAUCE
3 tbsp. dark brown sugar
1/3 c. cornstarch
2 tsp. fresh minced ginger
4 garlic cloves, crushed
1/2 c. soy sauce
1/2 c. dry sherry
1/4 tsp. Tabasco
3 tbsp. red wine vinegar
2 1/2 c. beef or chicken stock
Combine all ingredients and stir until sugar is dissolved. Divide into 1/2 to 1 cup portions and freeze. Use in Oriental stir-frying. Makes 4 cups.
THAI SPICY PEANUT SAUCE
1/2 c. peanut butter
1/2 c. water
2 tbsp. soy sauce
1 tbsp. brown sugar
In a small bowl, blend peanut butter, water, soy sauce and sugar; set aside.
MANDARIN STIR FRY SAUCE
2 tbsp. cornstarch
1 1/4 c. water
1/3 c. soy sauce
1/4 c. Karo syrup (light or dark)
1/4 tsp. red pepper
Stir together cornstarch and water until smooth. Add soy sauce, Karo syrup, and red pepper. Pour over stir fried meat and vegetables. Bring to a boil so it will thicken.
STIR FRY OR BBQ SAUCE
1 (16 oz.) box dark brown sugar
1/3 c. catsup
6 oz. unsweetened pineapple juice
2 tbsp. soy sauce
Combine all ingredients in saucepan. Bring to a boil, being careful not to boil over. Simmer gently 2 to 3 minutes to melt sugar. Cool. Store in refrigerator.
TERIYAKI STIR FRY
3 tbsp. teriyaki sauce
1 tbsp. oil
2 tsp. cornstarch
Combine all ingredients, mixing well. Use as marinade or sauce in stir fry.