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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