1 cup basmati rice or 1 package Asian noodles
2 tablespoons canola oil or olive oil
1 pound beef London broil or sirloin, chicken breasts, pork loin or peeled & deveined shri
1 pound frozen or fresh vegetables cut into same size pieces
2 tablespoons chopped onion
2 tablespoons chopped garlic
2 tablespoons chopped ginger
1 cup stir-fry sauce, flavor to match the meat
Basic Rules: Prepare the rice or noodles according to package directions. A heavy Teflon o
r cast iron 12-inch flat skillet works best on a gas or electric stovetop.
Heat skillet over high heat for 2 minutes before adding oil. Stir-fry each ingredient sepa
rately: first the meat to medium and set aside. The meat will finish cooking during the th
ird step. Next stir-fry the veggies and make sure the pieces are the same size or cook equ
ally. For example, carrots are denser than green beans or mushrooms. Add the onions, garli
c and ginger last so that they do not burn.
Finally, add the stir-fried meat and sauce to the veggies and stir-fry the mixture until a
ll ingredients are hot and sauce is thickened. You can serve your stir-fry over steamed Ba
smati rice or cooked Asian noodles.
Crunchy Topping: Some added flavor and crunch can be added with chopped peanuts, nuts, alm
onds, Wasabi Peas, fried onions, chow mien noodles or chopped green onions.
No Nutritional Information Available
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