"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Stir Fry Recipe

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This recipe for Stir Fry, by , is from Beauchman/Watterson Family Recipes 2009, 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!

Contributor:  
Contributor:  
Jayne Tveter

Category:
Category:

Ingredients:  
Ingredients:  
Enough beef to feed everyone– sliced thin.
What ever fresh vegetables you like – slice about the same size and thickness.


Sauce – for a large group
1 cup of stock – could be from veg you steamed.
1/3 c soy sauce
1 T sugar
2 tsp ginger
1 tsp crushed red pepper
1 ½ T corn starch

Directions:
Directions:
I usually use a round steak – for Kevin and I it’s a small one …..when everyone’s home it’s a couple large ones! Easier to slice thin when slightly frozen.
What ever fresh vegetables you like – slice about the same size and thickness. If it’s something like a carrot that won’t cook quickly steam them. (Be sure to save the water you cook them in to use in the sauce) Amount depends on how many people are eating.
We like peppers, onion, garlic, carrots, mushrooms – what ever we have on hand. If you’re using frozen – don’t stir fry them, just add at the end.

Have all the ingredients ready before you heat the pan. Using veg oil, heat the pan and stir fry the veg one type at a time till tender crisp. Stir fry the meat in small batches until done. Add small amounts of veg oil to the pan as needed – be sure to reheat the oil before you continue stir frying. Once the meat is finished, add back all the veg and any frozen veg you are using. Stir the sauce (the corn starch will settle out so be sure to stir sauce before adding it to pan) and add to the pan. Continue to stir and toss till sauce thickens. Taste – may need to add more soy sauce. Serve over hot rice.

 

 

 

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