EDITOR’S NOTE: Joyce
Battcher is on vacation. This is a
repeat from past readers’
favorites.
You may be surprised that your
microwave can cook Chinese
style. Whether you celebrate
Chinese New Year or not, you’ll
like the speed and convenience of
stir-frying and steaming in your
microwave oven.
Microwave stir-frying is neater
and easier than using a wok on the
range-top. There’s no spattering
oil, no standing ova the hot flame,
and less stirring. Cooking time is
Systems
Spraying
Accessories
about the same.
For micro-stir-frying, use a
microwave-safe two- to three
quart casserole. Marinate meat or
poultry; then cover with waxed
paper and microwave. Stir in and
microwave long-cooking vege
tables; add quicker-cooking vege
tables toward end of cooking. No
cooking oil is needed.
Cook firm vegetables first
such as broccoli stems, cauliflow
er flowerettes, carrot rounds,
onion slices and celery. More ten
der vegetables are added next
like shredded cabbage, snow peas
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am
(edible pea pods), broccoli
flowerettes and zucchini slices.
Fresh vegetables that are cut into
shreds (thin matchsticks or paper
thin) and canned or frozen vege
tables need only brief cooking
usually only 30 to 90 seconds of
heating so should be added
toward end of cooking.
Do not overcook. Stop micro
waving before vegetables are the
doneness you prefer. In micro
stir-frying, vegetables are usually
cooked loosely covered with wax
ed paper to give a tender-crisp tex
ture, rather than covered with
plastic wrap or a tight-fitting cas
serole lid as in steaming.
Micro-steaming of vegetables,
poultry or fish can be done on a
rack over hot water, with a tight
cover. The water slows cooking.
In some special microwave steam
ers, a metal cover protects food
from fast-cooking microwaves
and boils the water to create
steam.
When microwaving vegetables
in a tightly covered container with
liquid—as in Sweet-Sour Carrots
(below) vegetables are actually
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Melroe Spra-Coupe
Layco Blenders & Conveyors
Mobility Spreaders & Loaders
steaming without the bother of a
rack and longer cooking time. For
Steamed Pork Buns, simply
microwaving buns on a flat tray
works well. Microwaving, like
steaming, is moist heat, so the
buns are cooked but not browned,
like the traditional Chinese-style
delicacies.
For a Chinese meal, prepare
Steamed Pork Buns, but code
them right before serving for an
appetizer. Cook rice conventional
ly. Microwave the carrots and let
them stand, covered, while prepar
ing the beef dish.
1 pound boneless beef sirloin or
top round steak, cut in
2x14 xA -inch strips
1 medmium onion, thinly sliced
1 clove garlic, minced
'A -inch slice fresh ginger, minced,
or '/ teaspoon ground ginger
3 tablespoons oyster sauce*
'A pound broccoli: stems, thinly
sliced, and flowerettes, cut into
1-inch pieces
Couplers
ASM Pumps
Ganges
Lancaster Farming. Saturday, February 10,1990-B6
Chinese Beef With
Oyster Sauce
Hot cooked rice
In microwave-safe 2-quart cas
serole, stir together beef strips,
onion, garlic, ginger and oyster
sauce. Let stand about 10 minutes
at room temperature. Refrigerate
if necessary to marinate longer.
Cover casserole with waxed
paper. Microwave (High) 2'A to
314 minutes or until beef is rare to
medium-rare, stirring after each
IVi minutes. Stir in broccoli
stems. Re-cover and microwave
(High) I to IVi minutes, stirring
after each 30 seconds. When done,
beef is the doneness you prefer
and broccoli flowerettes are bright
green. (Beef is most tender when
cooked to medium-rare or
medium.) Serve on rice. Makes 4
to 5 servings.
Each serving '/ of recipe,
without rice: 278 calories, 26g
protein, 15g fat, 7g carbohydrate.
793 mg sodium, 77mg cholesterol
* Oyster sauce is found by
Oriental foods in large supermark
ets. If you can’t find oyster sauce,
you may substitute 2 tablespoons
dark soy sauce, 1 teaspoon instant
beef bouillon granules, 1 teaspoon
cornstarch, and 1 teaspoon sugar.
Taste will not be exactly the same
as when using oyster sauce.
Sweet-Sour Carrots
4 carrots, slant-cut into thin
rounds
2 tablespoons chicken broth or
water
2 tablespoons vinegar
3-4 teaspoons sugar
% teaspoon cornstarch
Dash garlic powder
Stir together all ingredients in
microwave-safe 1-quart casserole.
Cover tightly with plastic wrap.
Microwave (High) 3 to 4 minutes,
stirring after each minute, until
carrots are just about done and
sauce is thick. Let stand, covered,
about S minutes. Makes 4
servings.
Each serving: 40 calories. Ig
protein, 0 fat, lOg carbohydrate,
S3mg sodium, 0 cholesterol.
Steamed Pork Buns
'A pound unseasoned ground lean
poik
'A cup finely chopped onion
'A cup drained and finely chopped
canned water chestnuts
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1 tablespoon cornstarch
2 cans (8 ounces each) refriger
ated biscuits
Place ground pork and onion in
microwave-safe 1-quart measure
or casserole. Microwave (High)
2'A to 3'A minutes, stirring once,
or until pork is no longer pink.
Drain if a large amount of fat is
present Stir in water chestnuts; set
aside. In small dish stir together
soy sauce, brown sugar and corn
starch until smooth; stir into pork
mixture. Microwave (High) 45 to
60 seconds or until thick. Chill
well.
With lightly oiled fingers, flat
ten each biscuit into a 3- to 4-inch
diameter round. Place a scant
tablespoon of pork mixture in cen
ter, gather edges together and
pinch to seal dough. Place filled
side down on microwave-safe
tray, arranging 10 buns in a circle
with the center open. Microwave
on Medium (SO percent power,
325-350 watts) 254 to 354
minutes, rotating dish once, until
buns no longer look and feel
doughy. Remove to a wire rack.
Repeat with remaining pork filling
and biscuits. Serve warm. Makes
20 buns (20 appetizer or snack
servings or about 5 main-dish
servings).
Each bun: 88 calories, 3g pro
tein, 4g fat, llg carbohydrate,
210 mg sodium. smg cholesterol.