Family Circle Recipe 1977 Old Fashioned Donuts

My favorite beef stir fry is adapted from a recipe for Mongolian Beefiness that appeared in Gourmet in 1977, the commencement year I had a subscription to the magazine. I cut out the recipe and pasted it on an index bill of fare. Back in those days, the ingredients were incorporated with the instructions.

The original recipe chosen for asparagus, but I've used the same sauce and techniques for whatever vegetables I have on hand, and about always include mushrooms.

Ingredients

For the sauce:

three tablespoons soy sauce (I use low salt, but either version of soy sauce works)

two tablespoon Hoisin sauce

i tablespoon medium to dry out sherry (or white balsamic vinegar)

two teaspoons corn starch

1/two teaspoon of sugar

For stir frying:

1 pound beef tenderloin tips or sirloin, cut into strips one/4 inch thick or less

i/two to i teaspoon each of minced garlic and minced fresh ginger root

one/viii teaspoon crushed red pepper (optional)

one i/2 pounds asparagus, broccoli, mushrooms and/or other vegetables, cutting in bite-sized pieces

Oil to coat the pan.

Sauce ingredients plus ginger and garlic for the stir fry

Combine the sauce ingredients. Toss the beef in it, and allow it stand for 20-30 minutes.

While the meat marinates, cut up the vegetables and mince the garlic and ginger.

I like vegetables to be slightly crispy and so I skip the steps in the original recipe of blanching the asparagus and cooking it in water.
Heat the wok or a deep frying pan and add oil to cover the bottom. Saute half the garlic and ginger. Then stir fry the vegetables that accept longer to soften before adding the faster cooking ones (e.g., asparagus or broccoli earlier mushrooms or greens).

Transfer the vegetables to a basin. Wipe out the pan or wok. Add oil to embrace the bottom and heat until hot. Saute the remaining garlic and ginger. Using a slotted spoon, put the beef in the pan.

Stir-fry the beef most two minutes or until it'due south just seared. Combine the vegetables and the meat in the pan and add together whatsoever extra marinade. Stir until heated. Serve immediately.

Same recipe with bok choy, carmine pepper, and mushrooms

Serve over rice

This is one recipe that doesn't announced in my Five-Ingredient Mysteries featuring cafe director Val and her gramps. All the recipes in the books have only five ingredients. Nevertheless, my sleuth's grandfather, AKA the Codger Cook, does utilise 5-ingredient recipes that his wife made in years past, like the chowder in Scam Chowder and the fondue in Terminal Fondue.

Concluding FONDUE

When Gramps's houseguest is murdered while eating chocolate fondue, he and Val must stop a killer bent on re-creating Hitchcock's creepy scenarios.

As Val helps her gramps set up for houseguests, visitors to Bayport's Tricentennial Festival, he reminisces about the fondue parties of the 1970s and makes chocolate fondue to greet them. I of them eats her final fondue that night. In the dark the murderer might accept mistaken her for some other houseguest or fifty-fifty for Val. When a fondue fork and a kitchen knife disappear, Val and Granddad team up to keep the killer from making another stab at murder.

Read more about the book.

Do you lot make any recipes from decades ago?

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Maya Corrigan writes the Five-Ingredient Mysteries featuring café manger Val and her live-wire granddaddy solving murders in a Chesapeake Bay town. Maya lives in a Virginia suburb of Washington, D.C. Before writing offense fiction, she taught American literature, writing, and detective fiction at Northern Virginia Community Higher and Georgetown University. When non reading and writing, she enjoys theater, travel, trivia, cooking, and crosswords.

Visit her website for piece of cake recipes, mystery history and trivia, and a free culinary mystery story.