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Cookie Fortune's Stir-Fry Recipe

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Cookie Fortune's Stir-Fry image
Sisters! Janice and Deb


This recipe for Cookie Fortune's Stir-Fry, by , is from Wambolt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Deb Strohbehn


1 pound chicken, beef or pork cut into strips
3 T. soy sauce, divided
1 clove garlic, minced
4 T. oil, divided
1-2/3 cup chicken broth, divided
1 pkg. frozen or fresh pea pods (rinsed and drained)
4 oz. sliced mushrooms
3 stalks bok choy, chopped
1 head Napa Cabbage, chopped
2 green onions, chopped
1 can water chestnuts
1 can bamboo shoots
1 can bean sprouts
1/4 tsp sugar
3 T. corn starch
4 c. cooked rice
Chow Mein Noodles
cashew pieces (optional)

Prepare rice according to instructions.

Mix 1 T soy sauce with 1 minced garlic clove for marinade Slice meat of choice into 1/8' strips and mix with marinade in non-metal container. Refrigerate for at least one hour. Chop and prepare all vegetables.

Heat 2 T. oil in medium skillet until it shimmers. Add meat and stir-fry for 2-3 minutes until surface is no longer pink. Stir in 1 c. of the chicken broth and simmer for 20 minutes.

Mix 3 T. corn starch, 2 T. soy sauce, and sugar in a small, non-metal container and set aside.

Heat 2 T. oil in large skillet or wok. Stir-fry all vegetables until crisp-tender. About 3 minutes.

Add meat and remaining broth to vegetables.

Stir corn starch, soy sauce mixture until well blended and slowly add to vegetable skillet stirring constantly for 2 minutes until sauce is thickened slightly and glossy

Serve over rice and garnish with Chow Mein Noodles and cashew pieces if desired.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I learned to like stir-fry when I was in college at UW Stout. My roommate grew up in Hong Kong and introduced me to Chinese cooking. A wedding gift of a Betty Crocker cookbook yielded Betty's version of a Chinese Meal called Economy Beef with Pea Pods. (a truly gourmet sounding moniker) I have used and adapted this recipe over the years and substituted broccoli, cauliflower, carrots and many other vegetables I had on hand, including iceberg lettuce, to whip up my own versions when we craved Chinese food. I named my version in honor of an Asian character that would speak out (of me) in the dark of night to see if "we" could get Janice to laugh herself off the top bunk. She velly easiry to make raugh!




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