Tomato And Shishito Stir Fry Recipes

Steps:

• Toss the beef in a bowl with 1/2 teaspoon of the cornstarch, 1/2 teaspoon salt and 1/8 teaspoon pepper. Rest at room temperature for 15 minutes.
• Place the potatoes and 1 teaspoon salt in a large skillet, and cover with 2 cups water. Bring to a simmer and cook until tender, about 4 minutes. Drain the potatoes and set aside for a later use. Rinse the skillet and wipe dry.
• In a small bowl, whisk together the broth, soy sauce, the remaining 1 teaspoon cornstarch and 1/4 teaspoon salt until the cornstarch dissolves.
• Heat 1 tablespoon of the oil in the reserved skillet set over medium-high heat. Add the mushrooms in one layer, season with salt and pepper and do not stir. When the mushrooms are nicely browned on the bottom, 2 to 3 minutes, remove to a large bowl. Add 1 tablespoon and 1 teaspoon of the oil to the pan and spread out the beef in a single layer. Cook without stirring until browned on one side but not completely cooked through, 1 minute. Transfer to the bowl with the mushrooms. Add the remaining 1 tablespoon oil to the skillet, and toss in the carrots and celery. Season with salt and pepper. Stir for about 1 minute, then add the garlic and cook for 30 seconds. Add the tomato paste and stir continuously until it turns a shade darker, 30 seconds. Pour in the beef stock mixture, making sure all of the cornstarch gets in the pan. Return the beef, mushrooms and potatoes to the pan. Simmer until the sauce thickens and the flavors are incorporated, 2 minutes. Check for seasoning and adjust if necessary. Remove from the heat and stir in the butter and parsley. Serve with the buttered egg noodles.

Steps:

• Combine 2 tablespoons olive oil, lemon juice, thyme, 1/4 teaspoon salt, pepper, and red pepper in a large bowl. Add the chicken or turkey and toss. Marinate 15 minutes.
• Drain the meat and pat very dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil to the pan. Add the chicken and stir-fry until opaque and firm, about 4 minutes. Use a slotted spoon to transfer to a large bowl. Add the onion and pepper to the pan and stir-fry, until softened, 1 to 2 minutes. Add to the chicken. Add the squash to the pan, and stir-fry until tender-crisp, about 2 minutes. Add to the chicken. Add the tomatoes and garlic to the pan and stir-fry until glazed and slightly charred, about 2 minutes longer. Return the chicken and vegetables to the pan. Season with salt and pepper. Heat until warmed through, about 2 minutes. Add the basil and toss to combine. Serve with rice.

Steps:

• Toss the shishito peppers, cherry tomatoes and 1 tablespoon vegetable oil in a large bowl.Heat the remaining 1 tablespoon vegetable oil in a large skillet until hot but not smoking. Add the tomato-pepper mixture and stir-fry until blistered in spots, 3 to 4 minutes. Remove from the heat; stir in the scallions, ginger and 1/2 teaspoon salt.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.