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The Honolulu Advertiser
Microwave ideas for using that vintage stir-fry sauce | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, March 12, 2008

TASTE
 Microwave ideas for using that vintage stir-fry sauce

 •  The tasteful truth about tomatoes
 •  An easily modified sauce base

By Wanda A. Adams

Eleanor Henderson of Hilo sent these recipes clipped from an old Advertiser (year uncertain).

As an online extra, here are some microwave recipes using the vintage stir-fry sauce outlined in today's Food for Thought column. One caveat: We're not absolutely sure when these recipes first ran, but it was likely 20 years ago. Microwave ovens have come a long way since then and some are much more powerful. Be cautious with the cooking times, stopping frequently to check so ingredients don't overcook.

This is essentially stir-frying in the microwave, and if you aren't a microwave fan, by all means use your wok instead. One downside is you'll have to increase the oil content. The upside is that wonderful "breath of the wok" texture — crisp and never "stewed."

SESAME BEEF AND BROCCOLI

  • 1 pound round steak, sliced across the grain into 2-by-1/2-inch-by-1/4-inch strips

  • 1 small onion, thinly sliced

  • 1 tablespoon corn oil

  • 3 cups broccoli florets

  • 1 medium red pepper, cut into 1/2-inch strips

  • 1 cup stir-fry sauce

  • 1 teaspoon dark sesame oil

  • 1 tablespoon sesame seeds, toasted

    In a 3-quart microwavable dish, combine beef, onion and corn oil. Microwave on high, uncovered, 4 minutes, stopping to stir once. Add broccoli and pepper. Microwave 3 minutes. In 2-cup microwavable measuring cup, microwave the stir-fry sauce 4 minutes, stopping to stir twice with a fork or wire whisk. Stir in sesame oil. Pour over beef and vegetables. Microwave 2 minutes. Sprinkle with sesame seeds. Makes 4 servings.

    GOOD LUCK CHICKEN

  • 1 pound boneless, skinless chicken breasts, cut into strips

  • 2 large green peppers, cut into 1-inch squares

  • 2 medium onions, cut into 1/2 inch wedges

  • 1 tablespoon corn oil

  • 1 cup stir-fry sauce

  • 1/4 cup ketchup

  • 1 (8-ounce) can pineapple slices, well-drained and cut into eighths

  • 1/3 cup sliced or slivered almonds

    In a 3-quart microwavable dish combine chicken, peppers, onions and corn oil. Microwave on high, uncovered, 10 to 12 minutes or until chicken turns white, uncovered. Set chicken aside. In a 2-cup microwavable measuring cup, combine sauce and ketchup. Microwave, stirring once, 4 minutes, or until the sauce boils and thickens. Pour sauce over chicken. Stir in pineapple. Microwave uncovered 3 minutes. Sprinkle with almonds. Makes 4 servings.

    SPICY SHRIMP

  • 6 ounces fresh snow peas, trimmed

  • 1 medium red pepper, cut into 1/2 inch strips

  • 1/2 cup sliced green onions

  • 1 tablespoon corn oil

  • 1 cup stir-fry sauce

  • 1 pound medium shrimp, shelled and defined

  • 1/2 teaspoon crushed dried red pepper

    In a 3-quart microwavable dish, combine snow peas, red pepper, green onions and corn oil. Cover and microwave on high for 1 minute. Stir in stir-fry sauce and dried red pepper. Microwave uncovered 2 minutes. Add shrimp. Microwave, stirring twice, 9 to 10 minutes or until sauce boils and thickens. Makes 4 servings.

    Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
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