Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 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