Yield: 4 Servings
|1 pounds||Thinly sliced (bite-sized pieces) pork|
|2 \N||Whole large chicken breasts, skinned,|
|\N \N||(meat) boned and cut into 1 inch pieces|
|1 pounds||Beef top round steak sliced into bite|
|\N \N||Size pieces|
|1 cup||Broccoli buds|
(veg I) 1 c asparagas cut into 1 in pieces ½ c thinly slices asparagas slices Choose one: 2 c chopped chinese cabbage 1 c fresh pea pods, halved lengthwise (veg II) 1 c mushrooms, thinly sliced 2 med tomatoes, wedged and seeded Choose one: 1 8 oz can water chestnuts, drained and thinly sliced 1 c walnut pieces (crunchy) 1 c dry roasted peanuts 2 stalks celery, thinly sliced Basics: (use all) ½ c cold water 2 t cornstarch 2 T soy sauce 1 T dry sherry 2 T cooking oil 1 clove garlic, minced 4 green onions, thinly sliced ½ c fresh or canned beansprouts OR 4 oz bamboo shoots, draned (optional) Prepare meat, vegetable I and vegetable II, set aside. Stir water into cornstarch; stir in soy sauce and sherry.
Set aside. In covered saucepan, cook vegetable I in boiling salted water for 3 minutes. Drain. Set aside. Preheat wok, add oil. Stir-fry garlic for 30 seconds. Add green onion and stir-fry one minute. Add crunchy ingredient and bean sprouts or bamboo shoots. Stir-fry 1 or 2 minutes.
Remove from wok. Add Vegetables I and II, stir=fry 1 minute and remove from wok. If necessary, add more oil. Stir fry half of meat 2 or 3 minutes, until browned. Remove, stir-fry the other half 2-3 minutes and return all meat to the wok. Add the crunch ingredient and bean sprouts or bamboo shoots. Stir soy sauce mixture then stir into wok. Cook and stir until thick and bubbly. Return vegetables to wok and cover. Cook 1 minute more.
Serves 4 - 6.