"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sukiyaki Recipe

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This recipe for Sukiyaki, by , is from Donnalee's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Glenna Thompson
Added: Wednesday, November 7, 2007


2 lbs. chicken or sirloin, sliced
2 leeks, sliced
3 stalks celery, sliced
1/4 lb. mushrooms
2 green pepper, chopped
2 tomatoes, cubed
1 chicken bullion cube
1/2 c. boiling water
1 T. corn starch
1/2 c. soy
1/4 c. vermouth
1 T. brown sugar

Stir fry meat and vegetables in order given, pushing each ingredient up the side of wok as cooked. Add mixture of soy, vermouth and sugar.

Serve with white rice.




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