1/2 c. chicken or beef bouillon
1-2 tbsp. Durkee red hot cayenne pepper sauce or to taste
2 tbsp. ketchup
2 tbsp. soy sauce
2 tsp. cornstarch
1 tsp. packed brown sugar
1 tbsp. vegetable oil
1/2 lb. boneless chicken, pork or beef, cut in thin strips
4 c. assorted cut up vegetables (broccoli, carrots, mushrooms, etc.)

Combine first 6 ingredients. Heat oil in skillet or wok; stir fry chicken or meat 2-3 minutes. Add vegetables; stir fry 2-3 minutes. Add sauce mixture; cook 2 minutes or until thick. Serve with rice. 4 servings.

Recipe can be doubled, but be careful of hot sauce.