2 tbsp peanut oil
1 1/4 cup sliced green onion
1 tsp minced garlic
1 tbsp water
1 lb beef cut for stirfry
1 pinch fresh ginger
1 pinch red pepper flakes
1 pinch white pepper
3/4 lb sea scallops
1 tsp salt
1 pinch red pepper flakes
Directions
Heat oil in wok or large skillet until almost smoking. Add garlic and
beef, then scallops, and stir-fry about 30 seconds. Add remaining
ingredients and stir-fry beef and scallops another 20 to 30 seconds.
Servings: 4 servings
Beef & Scallop Saute Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Scallop
The History of Recipes
It is quite feasible to prove the history of written cooking instructions far back into the far past, at least as far back into history as ancient Egypt, and maybe further still. In practice though, sadly, these old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to historians are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a few documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into starters, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the ancient cooks made use of many spices, including a few you will know like thyme, rue and parsley. In the fifteenth century, people returning from the crusades brought us many spices and herbs from Arab cooking, including spices such as parsley and basil. These new spices and herbs led to a surge in publications on food, some of which still exist in private libraries. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a consequence, chefs and their recipe collections were at a premium. Even so, it was during the 1800s that fine cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing recipes that were common in the better off homes of the day. The introduction of television brings us cooking programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Beef & Scallop Saute recipe.
