Variable Stir-Fry
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 1 1 lb pork, country strips or 1 lb small shrimp
- 6 -8 scallions or 1 medium onion
- 2 -3 tablespoons canola oil or 2 -3 tablespoons sesame oil
- 2 tablespoons cornstarch
- 1⁄2 cup water
- 3⁄4 cup Yoshida ginger garlic teriyaki sauce
- 4 -6 broccoli florets
- 2 cups sliced napa cabbage
- 12 Chinese pea pods (Snow Peas)
- 1 cup mung bean sprouts, washed
- 1⁄2 cup sliced water chestnuts
- 1 cup of canned mushroom pieces (drained) or 1 1/2 cups fresh sliced mushrooms
- 3 cloves crushed garlic
- 1 teaspoon powdered ginger or 1/2 teaspoon fresh grated ginger
- 10 baby carrots
- 1 red bell peppers or 1 green bell pepper
- 1 cup cashews or 1 cup peanuts
directions
- Cut scallions into 1/2 inch long pieces.
- Cut onions into 1-inch chunks if using.
- Devein and cut bell pepper into 1-inch pieces.
- Drain canned mushrooms or slice fresh mushrooms.
- Wash and slice Napa Cabbage into 2-inch long pieces.
- Drain water chestnuts
- Rinse bean sprouts.
- De-string, rinse and cut off ends of Chinese pea pods.
- Remove broccoli flowers from stalks and cut into bite-size pieces.
- Rinse baby carrots.
- Measure powdered ginger or grate fresh ginger.
- Mix cornstarch and water with a whisk or fork.
- Measure Yoshida Sauce.
- Meat preparation: use 1 pound of meat, chicken and/or seafood total.
- Cut beef or chicken or pork into small bite-size pieces.
- If using shrimp, thaw under running water and set aside.
- Heat oil, garlic and ginger in a wok or large skillet. Stir to prevent burning.
- Add meat or chicken and cook for 3-4 minutes until just done. While this is cooking, add carrots.
- Next add water chestnuts, peppers, scallions or onions and mushrooms. Continue to stir the mixture for about one minute.
- Pour in Yoshida sauce and mix into the contents.
- Make a well in the center of the pan and whisk in the cornstarch mixture, then stir the whole panful. It will thicken quickly. Add 1 tablespoon of water at a time if it becomes too thick. Do not over-add water.
- If you are using shrimp, add it now.
- Quickly add Napa cabbage, broccoli and bean sprouts and stir into mixture.
- Taste to see if it needs more Yoshida Sauce and add by tablespoon and mix well until the taste suits you.
- Turn off heat and cover for about one minute.
- Toss with nuts.
- Serve immediately over steamed short-grain rice.
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RECIPE SUBMITTED BY
Lived on both coasts and in the south, love food adventures - new tastes and dishes. Cook for my husband and myself- kids are grown and gone - and we love everything. We meet with several groups and have to take food a lot, so am looking for ideas and a friend steered us all to this site. She made Onion Brie appretizer and we all gobbled it! I dislike rude people and love to meet new people. Am a lay chaplain. I have a lot of favorite cookbooks, esp. Julia Child works and Trader Vic's Pacific Island Cookbook With a Tour of the Southwest US. He set me off on the enchilada sauce (which I modified only slightly)! I collect cookbooks and recipes.