Variable Stir-Fry

"Chicken, beef, pork or shrimp or mix of all with Yoshida'a Original Recipe Sauce, varied veggies. Can be made with vegetables only. Quick fix for I-don't-want-to-cook nights."
 
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Ready In:
30mins
Ingredients:
17
Serves:
4-6
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ingredients

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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.
 
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