Prep 0 mins
Cook 20 mins
Basic Chinese stir-fry recipe lets you choose the ingredients.
- 1 lb fresh or frozen medium shrimp or 1 lb boneless pork or 1 lb beef top round steak or 2 whole large chicken breasts
- 1 cup broccoli, buds or 1 cup fresh asparagus, in 1 inch lengths or 2 large carrots, thinly bias sliced or 1⁄2 cup cauliflower floret, thinly sliced
- 1 cup fresh pea pods, halved lengthwise or 1 cup fresh mushrooms, thinly sliced or 2 medium tomatoes, cut into wedges and seeded or 2 cups chopped Chinese cabbage
- 1 (8 ounce) can water chestnuts, drained and thinly sliced or 1 cup walnut pieces or 1 cup dry roasted peanuts or 2 stalks celery, thinly sliced
- 1⁄3 cup cold water
- 2 teaspoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons cooking oil
- 1 garlic clove, minced
- 4 green onions, thinly sliced
- 4 ounces bamboo shoots, drained
- Choose one item from meat/fish ingredients, one vegetable from first vegetable list, one vegetable from second vegetable list, and one crunchy ingredient.
- Prepare your choice of ingredients and set aside. Shrimp should be peeled and deveined. Slice the partially frozen meats into thin, bite-size pieces.
- Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
- Cook first vegetable in boiling salted water for 3 minutes in covered pan. Drain well and set aside.
- Heat oil in wok or large skillet over high heat. Stir-fry garlic and green onions for about 1 minute.
- 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.
- 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.
- Return all meat/fish to wok. Add crunchy ingredient and bamboo shoots.
- Stir soy sauce mixture, then stir into wok. Cook and stir until thick and bubbly.
- Return vegetables to wok; cover and cook 1 minute more.
- Serve over rice.
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.
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.