| 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
ANY/ALL OF THE FOLLOWING
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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