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(Cook Rice now, too)
The Stir Fry I make so often
(Originally, aunty Kathy found this recipe)
A)
Marinade 1 lb meat in
cut * beef (London broil/cubes) (or) cut chicken (slivers) (or) cut pork (slivers)
6 tsp cornstarch
2 tsp sugar
12 Tablesp. soy sauce
4 Tablesp. water
B)
2 Tablesp oil in wok or fry pan - heat.
Stir fry 6 cups vegetables 4-5 min.
mix your vegetable choices (sliver carrots, green pepper, celery, broccoli, cauliflower, mushrooms, snow snap peas, cabbage or even zucchini, asparagus or fresh green beans.
C)
Put Veg on plate & sprinkle w/ 1/2 tsp. sugar.
3 Tablesp oil in pan & heat hot.
Stir fry (drain but save marinade) the meat (well done if chicken or pork) sprinkled with 1 tbsp ginger powder 1 clove garlic in pan oil or 1/4 tsp dried garlic
Add marinade that you saved and it gives a "glaze" liquid as it cooks.
For additional liquid glaze sprinkle dry sherry 2 tsp. or white wine or I use water.
Add vegetables stir & heat thoroughly.
'More glaze': mix 1 1/2 tsp cornstarch with 2 Tablesp water.
Stir til sauce thickens & coats evenly.
Serve at once with cooked RICE.
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