JANINE’S STIR FRY

By grinder

Ingredients

• Sauce:
• 2 cloves garlic
• Canola oil
• 2 teaspoons fresh ginger
• 1/2 cup chicken or beef broth
• 1/2 cup soy sauce
• 2 tablespoons cornstarch
• mushrooms
• shrimp
• bok choy chicken
• Pea pods beef
• Broccoli asparagus
• Celery brussel sprouts
• Green onions carrots
• Bean spouts cabbage
• Baby corn cobs cauliflower
• Eggplant peppers
• Spinach swiss chard
• Tomato zucchini
• Szechuan sauce:
• 2 tablespoons dry sherry
• 1 Tbsp. Asian chili-garlic sauce
• 1.5 tablespoons minced ginger
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1/2 cup chicken broth
• 1/2 teaspoon red pepper flakes
• 2 teaspoons cornstarch
• 1.5 tablespoons soy sauce

Preparation

Step 1

Stir fry garlic and ginger in hot oil for 30 seconds. Add veggies and stir fry 2 minutes. Remove veggies to bowl. Add shrimp and stir fry 7-8 minutes, remove. Stir fry chicken and steak til done, remove. Add thickening sauce to pan, cook and stir until thick, stir in veggies and meat, cover and cook 1 minute or until heated thru. (You can also use frozen stir fry veggies).

Combine dry sherry, ginger, garlic, red pepper flakes, soy sauce, chili-garlic sauce and sugar in a small saucepan and warm to near boiling. Whisk together the broth and cornstarch until dissolved, stir into the soy mixture until thickened and then add to stir fry veggies and meat.