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
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
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
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)
Prepare your choice of ingredients from meat or fish and vegetables
I and II categories; set aside.
Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
In covered saucepan cook vegetable I in boiling salted water for
3 minutes. Drain well; set aside.
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.
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.
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.
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
Serve over rice.
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