Stir Fry

Serve this with fried rice (recipe HERE) or rice noodles. In this recipe, you can substitute any veggies you like – be sure to fry onion and the vegetables that take the longest to cook first; the softer the vegetable, the shorter the cooking time. This recipe serves about 4 people.

Ingredients

2 tablespoons oil
1 can chicken broth
2 teaspoons chopped fresh ginger (optional)
2 medium carrots, sliced thinly
2 cups fresh mushrooms, sliced (or a medium can of sliced mushrooms, drained)
1 large onion, sliced in rings
2 cups broccoli, cut in small pieces
1 large bell pepper, sliced
1 small can water chestnuts, sliced, rinsed and drained
1 small can bamboo shoots, sliced, rinsed and drained
2 chicken breasts (or beef, pork, shrimp, or scallops) cut into 1” chunks
Soy sauce
2-3 cloves garlic minced
Chow mein noodles
(Other vegetables to consider using: zucchini, yellow squash, bok choy, snow peas, sugar snap peas, baby corn thingies, bean sprouts, eggplant, tofu, and green beans)

Heat oil in Wok or large skillet over medium heat. Add meat and fry until cooked through and browned. Remove from pan and set aside.

Add 1/4 can of broth, onion, and carrots to pan and cook about 7-10 minutes or until crisp-tender. Add mushrooms and ginger (if desired), and cook 5 minutes. Remove from pan and set aside.

Add broccoli to pan, and if all of the broth was absorbed, add more broth. Cook about 7 minutes until crisp-tender; remove from pan and set aside.

Add bell pepper, garlic, and cook for about 3-5 minutes. Don’t over-cook, mushy vegetables are gross! Add the canned vegetables, and fry for another minute.

Add all ingredients back to pan, soy sauce to taste, plus 1/4 can or so of broth (just to keep the stir fry from drying out). Simmer for about 10-15 minutes until heated through.

Serve with fried rice and chow mein noodles.