Ingredients
- Marinate:
- 1 lb meat, I use round steak or venison if available, great use for game
- 2 grated carrots
- 2 thin sliced celery ribs
- 1/2 chopped onion
- 1/2 cup sliced green onion
- 2 tblsp grated ginger and garlic
- 1 can chopped water chestnuts
- 1 -2 cups coleslaw mix
- 1/4 cup each soy sauce, brown sugar, and rice vinegar
- 1 tsp sesame oil
- 2 tblsp sherry, or rice wine
- 1 tblsp chili paste
- 1 tblsp hoisin sauce
- Stir fry sauce:
- 1 tblsp sherry or rice wine
- 2 tblsp soy sauce
- 1 tblsp hoisin sauce
- 1/4 cup beef broth
- 1 tblsp sugar
- 1 tblsp corn starch
- 2 tsp sesame oil
- 1 pkg egg roll skins
- Sweet and sour sauce:
- 1/4 cup each vinegar, sugar, and ketchup
Preparation
Step 1
Cut the meat into thin slices,and then the slices into about 2 inch long pieces. Put into the marinade along with half the garlic and ginger. Put the marinate ingredients into the meat and let it marinate overnight or at least 4 hours.
Assemble the vegetables, the marinated meat, and the sauce mixture to stir fry.
First put 2 tblsp oil into hot skillet or wok. Scoop the meat out of the marinate, reserve, and fry till it begins to brown. Add the marinade and lower temp to a simmer and continue cooking for 5-10 minutes till the meat is cooked and tender. Remove. Add new oil. Add the remaining garlic and ginger, and then the veg. Cook for about 3 minutes on high. Add the meat and fry for just a minute. Now add the sauce and cook till thick, you may need to add more cornstarch and water in equal amounts till thickened. Some veg give of more liquid and this doesn't work well runny. Remove from heat and cool completely. Warm sauce Ingredient to serve.
Form egg rolls using water to bind. Fry and serve with hot mustard and sweet and sour sauce.