12 o chicken (3chicken breast halves) or lean beef (round steak)
2 teaspoons veg. oil
1 cup onion wedges
1 can (8o) sliced water chesnuts
12 baby carrots
1 cup sliced mushrooms
1 cup frozen broccoli florets
1/4 cup dry sherry or red or white wine
2 teaspoons minced garlic
1 teaspoon bottled chopped ginger
1 teaspoon soy sauce
1 tablespoon cornstarch
2 teaspoons dark sesame oil
Instructions
Skim the fat from the beef broth. bring 1.5 cups water and 1 cup of
broth to a boil in 2-quart saucepan.
MEANWHILE - begin steps 2 and 3.
heat veg. oil in skillet over medium heat. add onion and cook for
couple minutes. add carrots and mushrooms.
cut the beef into thin strips then raise heat to medium-high and
add the beef to skillet. stir-fry 3 minutes. Add the drained water
chestnuts, broccoli, sherry, garlic, ginger, soy sauce, and stir fry 2
min. more.
add 1/2 cup of remaining broth to skillet. combine 1/4 cup broth
with cornstarch in small container that has a lid and shake well until
the lumps disappear. add the mixture to the skillet along with
sesame oil. stir and cook until liquid slightly thickens (3 min). Serve
over a bed of rice.
Originally Submitted
5/21/2013
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