19 Jun
Tonight’s Menu
For tonight’s meal I prepared stirfried mushrooms & carrots in a spicey ginger-soy sauce with rice 🙂
1tsp powdered ginger
3tbs soy sauce
1tbs corn starch
¼C cold water
¼tsp crushed mixed peppercorns
1/8tsp aniseed
½tsp garlic powder
3 large carrots sliced into ¼” medallions
1med onion
¼lb fresh mushrooms (sliced)
1tbs oil (of your choice)
Heat the soil til smoking in a wok. Add the Carrots and after a minute the onions. Swiftly stir the vegetables to avoid scorching. When the vegetables are nearing completion of desired tenderness, add the mushrooms. Add pepper, ginger, aniseed, garlic powder, and ginger powder to the vegetables, mix rapidly to avoid burning.
In a jar combine the corn starch, cold water, and soy sauce and shake vigorously to mix.
Add to the wok and turn off heat. The sauce should be nice and thick.
Serve over a bed of white rice.
