Braised Recipes

Vegetable Braise:

Pat meat dry with paper towels (it browns better)
Slice and prepare all vegetables
Place oil in wok, heat to smoking point
Add cauliflower to wok, stir fry cauliflower until oil coats most of it, add 1/2 cup water, cover wok and cook cauliflower 4 minutes, lifting cover to stir cauliflower 2 or 3 times
Add beans, stir, cover wok and cook ingredients 4 more minutes, lifting cover to stir ingredients, 2 or 3 times
Add broccoli, zucchini, and salt. Stir everything up. Cover wok and cook all the ingredients for a further 7 1/2 minutes, lifting cover to stir ingredients periodically
When all is cooked, place food on platter. If desired, a 1/2 cup of cashews could be sprinkled over all before serving

Do not over cook the vegetables, follow the cooking time carefully
This is a beautiful vegetable dish that could be served along side of a regular Canadian meal, such as roast beef, broiled steak, chops of all kinds, or all by itself as a main course

Clean and prepare vegetables
Heat oil in wok to smoking point
Stir fry asparagus in wok for about 2 minutes. Reduce heat to low medium, cover wok and cook asparagus for 5 more minutes, lifting cover 3 to 4 times to stir it
At the end of 5 minutes, add all the other ingredients except cashews raise heat 1 notch, stir fry 3 minutes with cover over wok. Lift cover at least once or twice to stir vegetables, so all will be cooked through
Place food in platter, if desired sprinkle cashews over all

Heat the fat in an enameled pan and mix in the tomato juice or sauce
Add the green beans and parsley to the pan with enough water to almost cover
Tuck the potato slices in between, partially cover the pan, and simmer for 25 minutes, then stir and season with salt, pepper, and 2 tablespoons chopped mint
Cook uncovered until the beans and potatoes are fork tender, about 10 more minutes
If the sauce has not thickened, pour it into a small pan, and boil down to one cup, then combine with the beans and potatoes in a warm serving bowl
Sprinkle with a little additional fresh mint and serve warm

Excellent with grilled chops, fish or egg dish, but equally good as a main course with cheese
Do not over cook the beans

Clean celery, cut into one-inch pieces and place in a casserole dish
Finely chop bacon and onion and sprinkle over celery along with chopped parsley
Pour on stock
Dot with knobs of butter
Cover dish and bake in a moderate oven for 30 to 45 minutes, or until the celery is tender

Heat the oil in a large, heavy skillet over medium-high heat. Add the celery and cook, stirring occasionally, for 4 minutes
Add red pepper, chicken stock, oregano, garlic, salt and pepper
Reduce heat to low and cook, covered, for 6 minutes
Increase the heat to medium-high and cook, uncovered, stirring occasionally, for 4 to 6 minutes, or until most of the liquid has evaporated and the vegetables are glazed
Serve immediately

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