The Cookbook

Mix and Match Stir Fry


oil for frying (vegetable, peanut or olive)
2-3 cloves crushed garlic

GLAZE SAUCE
1/2 cup chicken broth (may be made from boullion)
2 Tbs. Soy sauce
2 Tbs. corn starch
Stir all these ingredients together until well-mixed and give a final good stir with a fork or whisk before adding to stir-fry.


GROUP A
Choose 1 or more proteins
beef, cut into strips
chicken, cut into strips or cubbed
shrimp/lobster/scallops/clams
pork, cut into strips
Tofu (see note)


GROUP B
Choose 2 or more longer cooking vegetables
sliced mushrooms
broccoli florets
baby carrots
zucchini
cauliflower
green beans
asparagus, cut into 1" lengths


GROUP C
Choose 2 or more faster cooking vegetables
bean spouts
shredded cabbage (reg., bok choy or nappa)
shredded carrots
chopped green onions
snow peas
sugar snap peas
bell peppers
chopped onion
chopped celery


GROUP D
Optional Canned Vegetables
mushrooms
bamboo shoots
mixed asian vegetables
water chestnuts

Heat skillet or wok on med. hi (about 3 minutes).
Add about 3 Tbs. oil; heat until oil shimmers
Add garlic and meat, stir fry about 2 minutes
Add vegetables from group B, stir fry 3 minutes
Add vegetables from Group C, stir fry 2 minutes
Add optional canned vegetables, stir fry 1 minute

Add Glaze Sauce, stir fry until sauce thickens. Garnish, if desired with cashews or chopped green onions. Serve with rice.

For lo mein, add cooked linguini after adding sauce.


Note: To Stir-Fry Tofu:
Cut 1 container extra-firm tofu into about 24 strips. Heat 3 Tbs.oil in non-stick pan over med.hi heat until oil shimmers.While oil heats, sprinkle 1/3 cup of cornstarch on a big plate and dredge tofu with hands until evenly coated in it. When pan is hot, fry tofu on one side until brown- 4 to 6 minutes. Turn with tongs and cook on second side. Remove to paper towels. Add at the end of stir fry, before sauce/glaze is added.

Flash McCord