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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Stir Fry Recipe

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This recipe for Stir Fry is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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