Mix and Match Stir Fry...
1 lb. fresh or frozen shrimp,thawed,shelled and deveined
1 lb. boneless pork,thinly sliced into bite-sized strips
2 whole large chicken breasts,skinned,boned,& cut into bite size pieces
1 lb. beef top round steak,thinly sliced into bite-sized strips
VEGETABLES #1 :
2 large carrots,thinly bias sliced ( I shredd them )
1 cup broccoli buds
1 cup fresh asparagus, cut into 1" lengths
1/2 cup cauliflower flowerets,thinly sliced
VEGETABLES #2 :
2 cups chopped Bok Choy( chinese cabbage)
1 cup fresh pea pods, halved lengthwise
1 cup fresh mushrooms, sliced thinly
2 medium tomatoes, cut into wedges and seeded
1-8 oz. can water chestnuts, drained and sliced thin
1 cup walnut pieces
1 cup dry-roasted peanuts
2 stalks celery, sliced thinly
1/3 cup cold water
2 tsp. cornstarch
2 TBSP.soy sauce
1 TBSP.dry sherry
2 TBSP.cooking oil ( I use olive oil)
1 clove garlic, minced
4 green onions, sliced thin
1/2 cup fresh bean sprouts or canned bean sprouts, drained,
1/2 of an 8 oz. can bamboo shoots, drained ( optional)
garlic in hot oil for 30 seconds. Add green onions and stir-fry 1 minute.
Add crunchy ingredient and bean sprouts or bamboo shoots. Stir-fry 1-2 minutes.
remove from Wok
browned. Remove from Wok, Stir-fry remaining meat in wok until browned.
Wok. Cook and stir until sauce has thickened. Cook until bubbly & hot all through.