Subject: Stir Fried Corn Cobs, Snow Peas, and Cucumbers
From: Unicorn (unicorn@indenial.com)
Date: Sat Jul 22 2000 - 03:14:58 EDT
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F O O D F U N N Y
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Here's a true food funny from reader Denice Graham:
When I was about 6 years old my family was having dinner at my aunts
house. I was too small to look into a big pot on the stove. I asked
her was she was making, she said "maize" I thought she said mice. I
remember telling my mom I wasn't eating at Ethel's because she's going
to feed us mice. I'm now 31 and still get teased about it.
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T O D A Y ' S R E C I P E
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Feel free to experiment with different vegetables in this dish. Water
chestnuts, fresh asparagus, or baby bok choy are just a few possible
additions.
2 Tbs (30 ml) peanut or vegetable oil
1 tsp (5 ml) sesame oil
2 cloves garlic, finely chopped
1/2 tsp (2 ml) fresh ginger, finely chopped
1 - 15 oz (440 g) can young corn cobs, drained
8 oz (250 g) snow peas
1 medium cucumber, peeled and thinly sliced
Salt and freshly ground pepper to taste
1 Tbs (15 ml) sesame seeds, lightly toasted
Heat the vegetable oil and sesame oil in a skillet over high heat.
Add the garlic and ginger and stir for 5 seconds. Add the corn cobs
and snow peas and cook for 1 minute, stirring constantly. Add the
cucumbers and cook an additional 2 minutes, stirring constantly.
Serve immediately, garnished with toasted sesame seeds.
Serves 4 to 6.
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