CHINESE STIR FRY 
1/2 c. chicken or beef broth
3 tbsp. soy sauce
1 tbsp. cornstarch
2 tbsp. oil
1 tsp. grated fresh ginger
1 clove garlic, minced
3 c. vegetables of your choice
1 lb. boneless pork, chicken or beef, cut into bite sized strips
1 c. nuts (walnuts/peanuts)
1 med. tomato, wedged
Hot cooked rice

Blend broth, soy and cornstarch; set aside. Heat oil in wok or 12 inch skillet over high heat. Stir fry ginger root and garlic in oil for 30 seconds. Add desired vegetables; stir-fry for 2 to 3 minutes. Remove vegetables; set aside. Add meat strips to wok, adding more oil if necessary; stir-fry 2 to 3 minutes or until well browned. Push meat up side of wok; add nuts and stir-fry 1 to 2 minutes until golden. Push nuts away from center; stir broth mix and pour into center of wok. Cook until bubbly. Return vegetables to wok and add tomatoes. Cover and cook for 1 to 2 minutes. Serve over rice.

 

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