mayweed (medicine) and Szechuan Vegetable Stir-Fry (recipes)

mayweed (medicine)

mayweed
<botany> A composite plant (Anthemis Cotula), having a strong odour; dog's fennel. It is a native of Europe, now common by the roadsides in the United States.

The feverfew.

Source: Websters Dictionary

Szechuan Vegetable Stir-Fry (recipes)

Szechuan Vegetable Stir-Fry

Yield: Makes 4 to 6 servings

Ingredients:

8ounces firm tofu, drained and cut into cubes*

1cup canned vegetable broth, divided

1/2cup orange juice

1/3cup soy sauce

1to 2 teaspoons hot chili oil

1/2teaspoon whole fennel seeds

1/2teaspoon black pepper

2tablespoons cornstarch

3tablespoons vegetable oil

1cup sliced green onions and tops

3medium carrots, peeled and diagonally sliced

3cloves garlic, minced

2teaspoons minced fresh ginger

1/4pound button mushrooms, sliced

1medium red bell pepper, cut into 1-inch squares

1/4pound fresh snow peas, cut diagonally in half

8ounces broccoli florets, steamed

1/2cup peanuts

4to 6 cups hot cooked rice

Preparation:

1.Place tofu in 8-inch round or square Baking dish. Combine 1/2 cup broth, orange juice, soy sauce, chili oil, fennel seeds and black pepper in small bowl; pour over tofu. Let stand 15 to 60 minutes. Drain, reserving marinade.2.Combine cornstarch and remaining 1/2 cup broth in medium bowl. Add reserved marinade; set aside.3.Heat vegetable oil in wok or large skillet over high heat until hot. Add onions, carrots, garlic and ginger; stir-fry 3 minutes. Add tofu, mushrooms, bell pepper and snow peas; stir-fry 2 to 3 minutes or until Vegetables are crisp-tender. Add broccoli; stir-fry 1 minute or until heated through.4.Stir cornstarch mixture. Add to wok; cook 1 to 2 minutes or until bubbly. Stir in peanuts. Serve over rice.

Sites

Pest Star