Stir-Fry Friendly: Make the Takeout

1 Comment | Written on June 19, 2012 at 9:00 am, by

Make the Takeout Stir-Fry RecipeNothing’s more American than Chinese takeout. And nothing is easier to make, despite the fact that we’re dealing with a “foreign” cuisine. Forget it. We’re talking simply cooked, fresh ingredients that are now becoming available at farmstands across the country. Sure, we want a spicy taste in our dish—real takeout—but nothing could be easier to pull off than this Szechwan Beef Stir-fry.

 

In this recipe, we use hoisin sauce for a classic taste, plus soy sauce, minced garlic, and of course ginger. A little dry sherry or, if you prefer, orange juice punches up the flavor. Vegetables—baby corn, sweet peppers, carrots—make this a healthy choice too. There’s even a tip here to make slicing the beef—top round or sirloin—as easy as possible (just partially freeze it for smooth slicing). Best of all, this dish can be thrown together in only 40 minutes.

 

Healthy, quick to fix, and loaded with authentic Szechwan flavor, this stir-fry can be made in less time than it takes to call out for it.

 

 

 

Make all of these great stir-fry recipes!

 

 

 

 

 

One Response to “Stir-Fry Friendly: Make the Takeout”

  • Catherine Amoroso says:

    What do you mean by website?
    You offer recipes, then ask us to fill out this form.
    I would appreciate a reply.

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