quick trick stir-fry chart

Categories
Meats
Asian
Wok
Vegetables
Yield
1 servings
MeasureIngredient
1 cup To 2 cup sliced smoked sausage
1 pounds Bulk sausage cook & drained
1 cup To 2 cup cooked ham strips/chunks
1 cup To 2 cup pork strips/chunks
1 cup To 2 cup cooked chicken
  /turkey strips/chunks
1 cup To 2 cup cooked shrimp
1 pounds Ground beef cooked & drained
  Frozen stir fry vegetable combination thawed
 slice Fresh mushrooms
 can Mushrooms drained
  Shredded/thinly sliced carrot
  Julienne carrot strips
 slice Carrot
  Thinly sliced onion
  Strips/chopped green/red/yellow bell pepper
  Fresh broccoli flowerets
  Fresh cauliflowerets
  Pea pods

MEAT: CHOOSE ONE

VEGETABLES: 2 CUP TOTAL OF A

SEASONING SAUCES: 1-2 TABLESPOON OF ANY ONE BELOW (OPTIONAL) Worcestershire sauce light/dark Soy sauce Teriyaki sauce Chili sauce Steak sauce Cooking wine HERBS & FLAVORING: CHOOSE ONE OF ½ - 1 teaspoon basil leaves ½ - 1 teaspoon marjoram leaves ¼ - ½ teaspoon thyme leaves ⅛ teaspoon garlic powder 4-8 drops bottled hot pepper sauce Chicken/beef flavor instant bouillon Grated parmesan cheese In medium skillet, heat 2 to 3 tablespoons vegetables, olive or peanut oil. Add meat and vegetables; stir-fry until hot and vegetables are tender. Stir in seasoning sauce (if desired) and herbs. Prepare ½ of a 1 pound package of any pasta according to package directions; drain. Add to stir-fry mixture; toss to mix. Heat through. Serve immediately. Refrigerate leftovers.

Submitted By ROBERT MILES On 06-24-95

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