Change is hard, so smart small. For this stir-fry, you can use whatever you have on hand, and can use any amount of meat you like (and remember, the less, the better). The recipe for the sauce is included here, but you can also buy prepared sauces for stir-fries as a short-cut.
- 1/2 cup water
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp brown sugar or honey
- 3/4 tsp ground ginger
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 lb. beef sirloin, pork tenderloin, boneless chicken breast, [or tofu]
- 2 tbsp vegetable or peanut oil
- 8 cups thinly sliced mixed vegetables, such as bell peppers, onions, carrots, celery, cauliflower, broccoli, green beans
- Stir all sauce ingredients together and let stand while preparing the stir-fry.
- For easy slicing, firm meat slightly by placing in freezer for 30 minutes. Slice thinly into 1/4' wide strips.
- Heat oil in a wok or large frying pan over med-hi heat. Add meat and stir-fry until lightly browned, about 3 minutes.
- Stir sauce and add to wok along with vegetables. Stir-fry until vegetables are hot but still crisp, about 5 - 8 minutes. Cover pan between stirrings to steam the vegetables.
- Serve over rice.
Makes 6 Servings