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Mushroom Trio Stir Fry

Contributed by: NAPSA

Stick to Nonstick for Healthy, Tasty Dishes (NAPSA) - Here's some food for thought: generally speaking, the less fat you use in cooking, the healthier the dish is likely to be. That may be one reason that fifty years after nonstick cookware was first invented, these celebrated, easy-care pots and pans remain the healthiest, fastest and easiest way to prepare meals for the entire family. Since nothing sticks to nonstick, there's no need to add extra oils or fats in cooking.

Another reason is that cleanups are a snap in soap and water or in the dishwasher.

Recently, T-Fal, which saw in the 1950s the potential that nonstick offered in food preparation, introduced Thermo-SpotĒ, a unique visual heat indicator built into the T-Fal nonstick that signals when a pan has been preheated to the right temperature for cooking.

As a pan is heated, Thermo-Spot-a 11/2"-diameter, patterned red circle in the center of the pan-gradually forms a solid red spot, indicating that the pan has reached the ideal temperature for best cooking results. This effectively takes the guesswork out of cooking.

Nonstick commands some 70 percent of the cookware market with T-Fal the largest selling nonstick cookware worldwide.

Here is a recipe that showcases how tasty and healthy cooking with nonstick cookware can be:

Ingredients:

  • 2 teaspoons vegetable oil, if desired
  • 1 cup thinly sliced scallions
  • 1 tablespoon of fresh gingerroot, minced
  • 1 large garlic clove, minced
  • 6 oz. white mushrooms (3 to 4 large) sliced
  • 6 oz. shiitake mushrooms (3 to 4 large) sliced
  • 3 oz. oyster mushrooms (2 to 3 large) sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon firmly packed dark brown sugar
  • 1 teaspoon slivered orange zest, if desired

Directions:

Over medium heat, preheat a large T-Fal Thermo-Spot saute pan until patterned spot turns a solid red. Add oil and heat for 1 minute. Add scallions, ginger and garlic.

Stir-fry until scallions are softened, about 3 to 5 minutes. Add half of the white mushrooms and the shiitake mushrooms and stir-fry until mushroom liquid is almost evaporated, about 7 to 10 minutes.

Remove mushrooms to a plate and keep warm. Place remaining white mushrooms in pan and stir-fry about 5 minutes until most of the mushroom liquid is evaporated. Add oyster mushrooms and stir-fry 3 minutes longer.

Return cooked mushrooms to saute pan. Add soy sauce and brown sugar; stir until heated through.

Garnish with orange zest, if desired.

See also Rosemary & Hazelnut Crusted Chicken Breast


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