Tag Archives: vegetables

Simple, Sensational Stir-Fry!

Simple, Sensational Stir-Fry!


My hubby loves sampling different types of foods while on trips to Japan.聽 Here’s a delicious, easy, healthy stir-fry recipe my family enjoys a lot.


– Cut up chicken, beef, or shrimp

– Vegetable assortment – sliced bell peppers, onions, broccoli, cauliflower, carrots, snow peas, radicchio, spinach leaves, bean sprouts, water chestnuts, etc. Maybe toss in a few of those tiny little corncobs (do you suppose they’re all grown on tiny little fields by tiny little farmers with tiny little tractors? I’ve always wondered..)

-Peanuts, almonds, or cashews (or all three!)

– Cooked rice – we like either brown or long-grain Jasmine rice cooked in our Aroma rice cooker from Costco.

-Oil: peanut tastes nice with stir-fry, but others are fine too.Blog Post Photos 034

-1 cup beef broth, mixed with 1 tsp flour (wheat or arrowroot)

-1/2 cup soy sauce or coconut aminos.

“A good, well-lived today makes every yesterday a dream of a good future,

and every morning is a vision of hope.”

– Asian proverb


1. Heat oil over medium heat in a wok or large skillet.

2. Dissolve Better than Bouillon into the hot water. Add last two ingredients and stir with a fork to break lumps. Set aside.

3. Spoon the meat pieces into the skillet and stir until lightly browned (cut a piece to make sure it’s cooked inside), then remove to a bowl. Don’t overcook! You will cook them more later.

2. Add more oil to the skillet, increase heat to medium-high, and toss in the vegetables. Carrots and other tough veggies take a bit longer than the soft ones, so you may wish to add these first. Stir-fry for a few minutes to heat and soften. They should still be a little crisp.

3. Return the meat pieces to the mixture and stir until it reaches desired doneness.

4. Add the nuts.

5. Now add the bouillion mixture and stir briefly. It will thicken quickly. Remove from heat.

6. Spoon over rice and enjoy with some nice plum wine and pretty chopsticks!

“Help thy brother’s boat across, and lo!

Thine own has reached the shore.”

– Another Asian proverb



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Royal Recipes Collection: Beef Simmered in Wine

Here’s an easy, modern (crock pot!) version of the Beef Simmered in Wine the Williamstons serve at dinner in my novel Amberly:

Beef Simmered in Wine

-Very much like Boeuf Bourguignone – but a tad simpler 馃檪


路聽聽聽聽聽聽聽 2 lbs beef stew meat, cut up

路聽聽聽聽聽聽聽 6 Tbls flour

路聽聽聽聽聽聽聽 2 cups baby carrots

路聽聽聽聽聽聽聽 1 pkg (8 oz) fresh mushrooms, stems removed

路聽聽聽聽聽聽聽 1 pkg (16 oz) frozen pearl onions, thawed (or quick-boil & peel fresh ones)

路聽聽聽聽聽聽聽 2 tsp garlic, minced

路聽聽聽聽聽聽聽 3/4 cup beef broth

路聽聽聽聽聽聽聽 1/2 cup rich red wine, preferably a deep red burgundy

路聽聽聽聽聽聽聽 1/4 cup tomato paste

路聽聽聽聽聽聽聽 1 1/2 tsp salt

路聽聽聽聽聽聽聽 1/2 tsp freshly ground black pepper

路聽聽聽聽聽聽聽 1/2 tsp dried rosemary (optional)

路聽聽聽聽聽聽聽 1/4 tsp dried thyme

路聽聽聽聽聽聽聽 1/4 cup chopped fresh parsley

Putting it all together:

In a large mixing bowl, toss the beef with the flour so it鈥檚 thoroughly coated. Lightly coat the inside of your crock pot with butter, then add the beef, carrots, onions, mushrooms, and garlic.

Dredging the beef with flour retains moisture and enhances flavor during the simmering process.

Whisk together the beef broth, wine, tomato paste, salt, pepper, thyme, and rosemary and pour over the beef pieces. Cover and cook on low for 8 鈥 10 hours. Excellent served with mashed potatoes.聽聽Sprinkle with fresh, chopped parsley, and serve with a rich red wine. Bon appetit!

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