‘Brave the Mud Run’ set for Saturday morning
The 10th annual “Brave the Mud Run” is this Saturday at the LeFlore County Fairgrounds.
The theme this year is “Super Heroes,” with our local heroes like the Poteau Fire Department, Poteau Police Department, Jim and Deanna Chancellor (Deanna is the LeFlore County Women’s Crisis Shelter/Services director) and many others working together to put together a top-notch, challenging, fun and muddy obstacle 5k course you won’t want to miss out!
You can still put together a team, and don’t forget to costume up! Information on how to sign up for the mud run, as well as more information on how you can become a local super hero by volunteering and/or donating to the LeFlore County Women’s Crisis Services can be found online.
There’s even a short informational video about this year’s event, put out by Century 21 realtor Amy Hall. Amy has been featuring many local businesses and interests with fun, live, local media blasts on her business social media, @century21homesteadrealty.com.
Go check them all out, and thank you Amy for always being a huge local supporter.
Have a great week and we’ll see you at The Cup!
Speedy Beef Stir-Fry with Chunky Vegetables Serves Four
Ingredients
One tablespoon dry sherry or Shaoxing rice wine. One tablespoon water.
One-half of a teaspoon soy sauce, optional.
Two teaspoons cornstarch.
Eight ounces lean boneless beef, thinly sliced. Three tablespoons chicken stock.
Two teaspoons soy sauce.
One-half of a teaspoon granulated sugar.
One-half of a teaspoon salt or to taste.
Two tablespoons vegetable oil.
Two teaspoons chopped garlic.
Two teaspoons finely chopped fresh gingerroot. 1.5 cups baby corn.
One-half of a cup sliced water chestnuts.
One-half of a cup frozen tiny peas.
Preparation
1. In a bowl, combine sherry, water, dark soy sauce, if using, and cornstarch and stir well into a smooth paste. Add beef and stir to coat well. Set aside for 10 minutes.
2. In a small bowl, combine chicken stock, soy sauce, sugar and salt and stir well.
3. Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and ginger and toss well until fragrant, about 15 seconds. Add beef mixture and spread into a single layer. Cook, undisturbed, until edges change color, about 1 minute. Toss well.
4. Add chicken stock mixture, baby corn and water chestnuts. Cook, tossing occasionally, until beef is cooked through., about 2 minutes more. Add peas and cook, tossing once for 1 minute more. Transfer to a serving plate. Serve hot or warm.