Water vaporizes within 1 to 2 seconds of contact.
Heat a 14-inch flat-bottomed wok over high heat until a bead of The recipe is highly adaptable.Ģ teaspoons plus 2 tablespoons peanut or vegetable oilĢ ounces garlic scapes, cut into ½-inch pieces to make about ½ cup, orģ ounces sugar snaps, cut into ½-inch pieces to make about ¾ cupĤ ounces roast turkey or chicken, cut into ½-inch cubes, about 1 cupġ. You can add any vegetables you have in abundance or leftover or add leftover chicken, turkey or beef. This is an adaptation of a recipe from cookbook author Grace Young. Garlic Scapes, Zucchini, Corn, and Ginger Fried Rice Book Excerpt: Leftovers, by Kathy Gunst.Here & Now: Zucchini: The Orphan Of The Vegetable World.Everything is ripe, everything's out there" Kathy has written a book on leftovers, as well as an essay defending the often maligned zucchini and says "what you want to do with leftovers is to introduce fresh, vibrant flavors, so there's nothing old about it.and in summer, it's just so easy. Here and Now's resident chef Kathy Gunst has ideas for using the bounty of summer to perk up leftovers as well as what to do when the bounty gets too plentiful. What to do with leftover rice or pasta? Or with a pile of zucchini or a bucket of berries about to go moldy?
0 kommentar(er)
