February 9, 2011

Liha hernekaunadega

Pere ja Kodu Jaanuari numbris on artikkel vaesusest, kui paljusid see on mojutanud ja mis probleemid jargnevad. Uks kurtis et pangad ja volausaldajad pommitavad, teine (natuke naeruvaarselt) et ei saa sama poppe sunnipaevapidusid teha kui vanasti. Nojah. Habeneda tegelt ei ole midagi (kuigi juhtub, ka endal) aga siinkandis (no ok mitte tapselt minu kandis) on lausa hasartsport kes sai vahem kulutatud. Lugesin kuskilt blogist koduperenaiste kohta kes teevad uksteise juures kordamisi kokkusaamisi ja siis vordlevad kes palju kulutab ja uksmeelselt oli koigil kade Xi peale kes oli suutnud pere toiduarve viia $300 peale kuus. Ise loikan kuponge, kain alede ajal ostmas, ostan hulgi ja siis kulmutan ja uritan kokkuhoidlik olla. Lausa hasartspordina. Anyveiiii.... Artiklis uks naine ytles et on oppinud kartulist mitmekumneid roogasid tegema ja mul kohe kahju et ta retsepte ei jaganud. See siin on tehtud flank steak'ist mis on uks odavamaid ja vintskemaid lihasid, lehma kohulihastest loigatud, hasti kiuline. Kaua kupsetada ei saa, vintskeks laheb!!! Aga vaga hea on, hulka saab ja okonoomiline. Ainuke mugandus mu poolt, lisa rahumeeli igast juurvilju mis kodus (kulmututatud sama head kui varsked): brokkoli, lillkapsas, paprika, jne.

Retsept parit siit: http://thepioneerwoman.com/

Ingredients
1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
½ cups Low Sodium Soy Sauce
3 Tablespoons Sherry Or Cooking Sherry (void punast veini tl suhkruga ka kasutada)
2 Tablespoons Brown Sugar
2 Tablespoons Cornstarch (tarklist)
1 Tablespoon Minced Fresh Ginger
8 ounces, weight Fresh Snow Peas, Ends Trimmed (noored hernekaunad)
5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal (roheline sibul)
3 Tablespoons Peanut Or Olive Oil
Crushed Red Pepper, For Sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package

Preparation Instructions
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.


Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

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