Stir Fry
  • Servings: 4
  • Stir Fry Sauce:
  • 3 tbsp. soy sauce
  • 1 tbsp. grated peeled fresh ginger
  • 1 tsp. sugar
  • 1 tsp. cornstarch
  • 1/2 tsp. sesame oil (optional)
  • 2 crushed garlic cloves
  • 1 lb. of meat of choice, chicken, pork, beef, tofu
  • 3 tsp. oil
  • Any of three choices of vegetables:
  • 12 oz. sliced white mushrooms
  • 2 small zucchini (6 oz. each), sliced
  • 2 thinly sliced medium carrots
  • 12 oz. thinly sliced bok choy
  • 12 oz. thinly sliced napa cabbage
  • 3 cups broccoli flowerets
  • 1/4 lb. strings removed snow peas
  • 2 green onions, thinly sliced for garnish
  1. Prepare stir fry sauce. In a 1 cup glass measuring cup, with fork, combine sauce ingredients with 1/2 cup water. In medium bowl, toss choice of meat with 2 tbsp. of stir fry sauce. Reserve remaining stir fry sauce to add to vegetables.
  2. In a nonstick 12” skillet, heat 2 tsp. oil over medium-high heat until very hot. Add the meat and cook until it loses its pink colour throughout, stirring frequently, about 5 to 8 minutes. Transfer to platter.
  3. To same skillet, add remaining 1 tsp. of oil and heat until hot. Add choice of three vegetables, and cook about 5 minutes, until vegetables are tender crisp, stirring frequently and adding 2 tbsp. water if skillet is dry.
  4. Pour remaining stir fry sauce over vegetables; boil 1 minute. Return meat to skillet; heat through.
This recipe allows you to switch meat base and vegetables. I love beef and greens in Chinese restaurants so this just fills the bill.