"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Stir Fry Recipe

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This recipe for Stir Fry, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tracy Schopmeyer - Bellevue
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb. ground chuck
1 small onion, sliced
2 garlic cloves, minced
1/2 green pepper, julienned
1/8 c. fresh mushrooms, sliced
1 c. frozen stir-fry vegetable blend, thawed
7 oz. bean sprouts, drained
4 oz. water chestnuts, sliced
1/2 c. reduced-sodium beef broth
1 tbsp. cornstarch
1/8 c. reduced-sodium soy sauce
1/4 tsp. ginger

Directions:
Directions:
1. In a large skillet, stir-fry meat until browned, drain and
rinse.
2. Add onion and garlic, stir-fry for 2 minutes.
3. Add green pepper, mushrooms, vegetables, sprouts
and water chestnuts.
4. Stir-fry for 3-4 minutes or until crisp-tender.
5. Combine broth, cornstarch, soy sauce and ginger,
stir into skillet.
6. Bring to a boil; cook for 1 minute.

Yield: 5 servings

Personal Notes:
Personal Notes:
I use this recipe in my dual-credit Food Fundamentals class. This recipe is a great way for students to practice classical cuts. This was a huge hit among the students and faculty alike.

 

 

 

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