Easy Stir Fry
chinese, main dish, vegetables
1 tablespoon oil
1/2 lb meat - sliced thin
1 cup julienned carrots
1 cup thin sliced celery
1/2 cup thin sliced onion
1 can water chestnuts, sliced thin
1 can baby corn (cut in half if
1 desired)
1 stock cube -=or=-
1 teaspoon stock powder
1 1/2 cup water
2 tablespoon corn starch dissolved in
1/2 cup water
1 cooked rice
NB Meat can be Beef, chicken or pork. For stock cube/powder, beef bouillon cube, or 1 tsp powder (if using beef) (chicken for chicken and vegetable bouillon for pork)
Cut up all the fresh veggies. Start beef (pork or chicken) sauteeing in small amount of oil, or non stick spray. When it is done, add all the veggies at once. Cover and continue to steam/stir fry for a couple of minutes until they are crisp/tender. Remove from heat. Bring 1-1/2 cups of water to boil, add bouillon cube/powder. When at full boil, dump in cornstarch and water mixture and stir with wire whisk until mixture thickens and turns a glossy shiny color. Quickly pour over cooked vegetables and then serve over hot rice. Shared by: Sharon Stevens
From: Ian Hoare Date: 03 Dec 96 National Cooking Echo Ä
Yield: 4 servings