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Stir-Fry Recipe

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This recipe for Stir-Fry, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, October 29, 2005


3-4 boneless skinless chicken breasts, cubed
1 bunch broccoli
1/2 c. sliced carrots
10 mushrooms, sliced
1 yellow onion, chopped
sesame oil
4 tbsp. oyster sauce
2 tbsp. corn syrup
3/4 c. chicken broth
garlic salt
3 tbsp. soy sauce
2 tbsp. corn starch
4 tbsp. water
1 pkg. asian style noodles

In a hot fry pan, add some cooking oil and get it hot. Add some of the noodles and fry until golden on one side; turn over and fry on the other side. Continue cooking the noodles until they are all done. Set aside.

Heat a wok pan very hot and then add some sesame oil. Add the cubed chicken and season to taste with garlic salt. Cook it until chicken is done. Remove from pan. Add a little more sesame oil and then add the vegetables. Stir fry for a couple of minutes and then add the chicken broth. Bring to a boil and continue cooking until the vegetables are done. Add the oyster sauce, corn syrup, soy sauce and heat through. Add the chicken. Mix the water and corn starch and add. This will make it thicken immediately; stir well. Serve on top of the fried noodles.

You can also serve it with steamed white rice.




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