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Mix and Match Stir-Fry



Meat or Fish

  • 1 pound shrimp, thawed, peeled and deveined
  • 1 pound boneless pork, partially frozen and thinly sliced into bite-size strips
  • 2 whole large boneless chicken breasts, cut into 1-inch pieces
  • 1 pound beef top round steak, partially frozen and thinly sliced into bite-size pieces

Vegetables I

  • 2 large carrots, thinly bias sliced
  • 1 cup broccoli buds
  • 1 cup fresh asparagus, cut into 1-inch lengths
  • 1/2 cup cauliflower florets, thinly sliced

Vegetables II

  • 2 cups chopped Chinese cabbage
  • 1 cup fresh pea pods, halved lengthwise
  • 1 cup fresh mushrooms, thinly sliced
  • 2 medium tomatoes, cut into wedges and seeded

Crunchy Ingredients

  • 1 (8 ounce) can water chestnuts, drained and thinly sliced
  • 1 cup walnut pieces
  • 1 cup dry-roasted peanuts
  • 2 stalks celery, thinly sliced

Basics (use all)

  • 1/3 cup cold water
  • 2 teaspoons cornstarch
  • 2 tablespoons soy sauce
  • 1 tablespoon dry sherry
  • 2 tablespoons vegetable oil
  • 1 clove garlic, minced
  • 4 green onions, thinly sliced
  • 1/2 cup fresh bean sprouts or canned bean sprouts, drained, or 1 (8 ounce) can bamboo shoots, drained (optional)


  1. Prepare your choice of ingredients from meat or fish and vegetables I and II categories; set aside.
  2. Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
  3. In covered saucepan cook vegetable I in boiling salted water for 3 minutes. Drain well; set aside.
  4. Heat wok or large skillet over high heat; add cooking oil. Stir fry garlic in hot oil for 30 seconds. Add green onions and stir fry 1 minute.
  5. Add crunchy Ingredient and bean sprouts or bamboo shoots. Stir fry 1 to 2 minutes. Remove from wok. Add vegetables I and II. Stir fry 1 minute. Remove from wok.
  6. Add more oil, if necessary. Add half of the meat or fish to wok or skillet; stir fry 2 to 3 minutes or till browned. Remove meat or fish. Stir fry remaining meat or fish 2 to 3 minutes. Return all meat or fish to wok. Add Crunchy Ingredient and bean sprouts or bamboo shoots.
  7. Stir soy sauce mixture; stir into wok. Cook and stir until thickened and bubbly. Return Vegetables I and II to wok; cover and cook 1 minute more.
  8. Serve over rice.


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