General tips

Kitchen Tip : Using a pressure cooker saves up to two-thirds of the cooking time, saves energy, and preserves the goodness in your food.

Buy Local Food : Cultivate an awareness of how far your food travels. When Rich Pirog, Food Systems Program Leader for the Leopold Center for Sustainable Agriculture at Iowa State University, tracked the miles traveled for 16 types of produce, he found that locally sourced fruits and vegetables such as apples, lettuce and tomatoes traveled an average of 56 miles, compared to 1,494 miles — nearly 27 times farther — for the same fruits and vegetables delivered through conventional retail channels. Things get stickier with combination foods, strawberry yogurt for example. Pirog came up with 2,216 miles by adding up the distance traveled for the yogurt’s milk, sugar and strawberries. That figure could be slashed by 90 percent if you buy plain yogurt and stir in some locally grown honey and fruit.

Buy Local Food : The most local food of all comes from your own garden. Plant a new garden, enlarge the one you already have, or extend your growing season by using row covers and cloches.

Stir-Fried Asparagus with Mushrooms Recipe

	Category	Side Dish Recipes
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	Ratings	0

Ingredients And Procedures

1/2 lb Asaparagus

1 ea Vegetable bouillon cube

1 tb Cornstarch

4 tb Vegetable oil

1 tb Garlic, chopped

6 ea Fresh shiitake mushrooms,

-- stems removed & sliced 2 ea Green onions, chopped

1 1/2 tb Vegetarian oyster sauce

Pepper Clean the asparagus & trim. Parboil for 2 to 3 minutes. Dissolve the bouillon cube in 1/2 c water then add the cornstarch & stir to dissolve. Heat the oil in a wok over medium-high heat almost to the smoking point. Add the garlic & brown it. Add the asparagus, mushrooms & onions all at once. Immediately add the oyster sauce & dissolved bouillon cube. Stir-fry for 3 minutes. Turn into a serving dish & garnish with pepper.

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