| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains, Vegetables | Italian | 1 | Servings | |
INGREDIENTS
| 1 | lb | Pepper steak -OR-, up to |
| 1-1/2 | ||
| 2 | Boneless chicken breasts | |
| cut in bite sized pieces | ||
| up to 4 | ||
| Sliced onion | ||
| Sliced green and/or red | ||
| pepper | ||
| Broccoli flowerettes | ||
| Cauliflower flowerettes | ||
| Snow Peas | ||
| Any other veggies you happen | ||
| to have on hand | ||
| Sliced water chestnuts | ||
| Bamboo Shoots | ||
| Frozen stir fry vegetables |
INSTRUCTIONS
Optional: Marinate meat in a mixture of soy sauce, worcestershire sauce, and italian dressing. Serves: As many as you add chicken/beef and vegetables for. Time to prepare: About 15 minutes Heat a small amount of oil in a wok or large frying pan. Stir fry meat or chicken until browned (meat) or white (chicken). Add water chestnuts and stir fry a minute or two. then add the other vegetables in the order of which take the longest to cook. Stir fry. Splash some soy sauce on at the end and let cook a few minutes for flavor to meld. Serve over white rice. Posted to JEWISH-FOOD digest V97 #054 by "Marsha Lefko" <mlefko@dct.com> on Feb 17, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1595
Calories From Fat: 270
Total Fat: 30.1g
Cholesterol: 612mg
Sodium: 2049.2mg
Potassium: 2852.2mg
Carbohydrates: 78.8g
Fiber: 20.6g
Sugar: 30.9g
Protein: 245g