| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Teriyaki | 1 | Servings | |
INGREDIENTS
| 1 | lb | Boneless meat (may use boneless chicken |
| Breast | ||
| Pork or beef steak); cut meat into small | ||
| Squares | ||
| 2 | c | Fresh mushrooms; sliced |
| 2 | c | Snow peas; break ends off only |
| 2 | bn | Green onions; chopped |
| Oil; margarine or butter | ||
| Teriyaki sauce (Kikkoman is good) | ||
| May also add any or all of the following: | ||
| 2 | Carrots (use potato peeler and slice thin) | |
| Chopped broccoli | ||
| Sliced almonds | ||
| Water chestnuts; thinly sliced |
INSTRUCTIONS
Brown meat in oil, etc., with the onions; cook about 10 minutes or until tender. Add 1 tablespoon teriyaki sauce; cook a few more minutes. Add vegetables in the order of which takes longest to cook (i.e., broccoli and mushrooms, then snow peas and water chestnuts). Cook to desired crispiness, constantly stirring over high heat, about 10 to 20 minutes. Add 2 table- spoons teriyaki sauce with the vegetables or more so you'll have a sauce. Add carrots and sliced almonds last, for flavor and color. Serve over rice, about 1 cup per person. Be creative with this recipe; you can add other things if you desire. Cooking times will vary depending on the size of pan used and how crunchy you like your vegetables. Enjoy! Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 244 by "Diane Geary" <diane@keyway.net> on Nov 11, 1997
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