Monday, March 16, 2009

Stir Fry Vegetables

Stir Fry Vegetables

sauce: 6 tablespoons soy sauce
1 1/2 cups chicken broth
2 tablespoons cornstarch
Blend with 3 tablespoons water
Cut up: 1 lb. of chicken breast cut up. And roll in cornstarch and fry in a little vegetable oil.
1 large onion, diced in long stir fry pieces
2 large carrots
4 ribs celery, dice up at a angle
1 pkg. snow peas
1 can water chestnuts
1 pkg. sliced mushrooms
3 stalks of brocolli, cut into florets

First cook the chicken, add onion , some garlic, add celery and carrots and cook. Then add the brocolli. Let cook and toss carefully. Add snow peas , water chestnuts, and mushrooms. 3-5 minutes. In a small sauce pan add soy sauce, chicken broth, cornstarch. When starts to thicken add soy sauce mixture to vegetables. Serve over rice. (this is when I add a can of pineapple chunks with juice, 4 packets of splendid and the cooking sherry. Toss it evenly together and enjoy. This makes alot a whole wok full.

Note: I like the sauce just a little sweet so I add 1 can pineapple chunms and use the juice in the sauce and small splash of cooking sherry and 4 packets of splendid sweetener. Top each with chow mein noodles.

Make enough rice for at least 8 people.

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