Total Time
20mins
Prep 0 mins
Cook 20 mins

Basic Chinese stir-fry recipe lets you choose the ingredients.

Ingredients Nutrition

Directions

  1. Choose one item from meat/fish ingredients, one vegetable from first vegetable list, one vegetable from second vegetable list, and one crunchy ingredient.
  2. Prepare your choice of ingredients and set aside. Shrimp should be peeled and deveined. Slice the partially frozen meats into thin, bite-size pieces.
  3. Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
  4. Cook first vegetable in boiling salted water for 3 minutes in covered pan. Drain well and set aside.
  5. Heat oil in wok or large skillet over high heat. Stir-fry garlic and green onions for about 1 minute.
  6. Add crunchy ingredient and bamboo shoots. Stir-fry 1 to 2 minutes. Remove from wok. Add first and second vegetables. Stir-fry 1 minute. Remove from wok.
  7. May need to add more oil. Stir-fry half of the meat/fish ingredient 2 to 3 minutes or until browned. Remove meat/fish. Stir-fry remaining meat/fish 2 to 3 minutes.
  8. Return all meat/fish to wok. Add crunchy ingredient and bamboo shoots.
  9. Stir soy sauce mixture, then stir into wok. Cook and stir until thick and bubbly.
  10. Return vegetables to wok; cover and cook 1 minute more.
  11. Serve over rice.

Reviews

(2)
Most Helpful

This is a great recipe. I've been making it for around 25 years. It's from a Better Homes and Gardens "Cooking Chinese" cookbook from 1983. I double the ingredients and quadruple the sauce. Today I made it with chicken, bok choy, carrots, snow peas, baby corn, yellow and orange peppers, scallions (see picture). I served it with 2 cups (dry) of brown rice. Some of my other favorite ingredients are tofu and mushrooms. It's a big hit with the family. It's very good as leftovers.

Oliver1010 December 09, 2013

I have to give it 5 stars for all the raving that went on by my husband and a friend of ours! Absolutely delicious! I know I used the shrimp, but can't remember what else at this moment.

exquisite delight May 11, 2011

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