Stir Fry

3/4 - 1 lb meat- chicken, pork or beef, sliced thin across the grain
Can use velveting method if desired - Velveting Chicken

Choice of one or more:
1 onion or bunch scallions, sliced
1 green or red pepper, sliced
1 bunch broccoli, cut up
1 carrot, sliced
1 cup mushrooms, sliced
1 cup snow peas
Water chestnuts, chinese vegies

1/2 recipe Stir Fry Sauce (below) - or more, if desired

In wok or skillet, stir fry meat in hot oil for 2 minutes, remove and set aside. Add choice of vegetables to wok, stir fry 4 minutes. Add stir fry sauce, cook and stir until thickened. Return meat to skillet.
4 servings
Serve over rice.

*Stir Fry Sauce
Source: adapted from Philadelphia's Cafe Eden (posted by Ruthanna)

1 T sesame oil
1 tsp minced garlic
1/2 tsp minced ginger
1 cup chicken broth
2 T soy sauce
2 T brown sugar
opt: 1/4 tsp Tabasco or red pepper flakes
1/2 tsp salt
1/4 tsp pepper
1 T lemon or lime juice
1 T cornstarch
2 T rice wine or sherry

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.


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