Stir-Fry Recipe: Create Your Own -

finecooking.com

Debbie

subheading: Choose one sauce (recipes at bottom of the page):

Cantonese Orange Sauce

Sesame-Soy Sauce

Spicy Sichuan Sauce

Chinese Black Bean Sauce

subheading: Choose one meat or seafood:

Beef: rib-eye or sirloin, New York strip, or flank steak, trimmed, cut across the grain into 2-x1-¼-inch pieces

Pork: boneless loin chops or tenderloin, trimmed, cut across the grain into 2-x1-¼-inch pieces

boneless, skinless breasts or thighs, trimmed, cut across the grain into 2-x1-¼-inch pieces

Shrimp: preferably small (26/30 count), peeled, deveined, rinsed and patted dry (if the shrimp are large, split in half lengthwise)

subheading: Choose 2 to 5 vegetables, for 1 lb. total (about 4 cups):

Carrots, peeled and sliced into ¼-inch coins

Broccoli, cut into ¾-inch florets

Bell peppers, cored and cut into 2×⅓-inch strips

Shiitake mushrooms, stems removed, caps cut into ½-inch strips

Red onions, cut into ½ inch slices

Sugar snap peas, stems and strings removed

Bok choy, white ribs cut on the bias into 1-inch pieces; leaves cut into 2-inch pieces. Wash and drain after cutting

Asparagus, woody ends removed, cut on an angle into 1-inch lengths (slice thick stalks in half lengthwise first)

Note: Ingredients may have been altered from the original.

Directions at finecooking.com

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