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LOCATION: Recipes >> Asian >> Stirfry 03

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Basic Stir Fry
Makes 3 to 4 servings.

1/2 pound (250 g) lean beef, pork, chicken, or fish, bones removed
4-6 cups fresh vegetables, diced
3 tablespoons peanut oil
1-3 tablespoons of water

1 tablespoon soy sauce
1 tablespoon sherry or sake
1 teaspoon cornstarch
1 teaspoon garlic powder
1/2 teaspoon ground fresh ginger

Mix the soy, sherry, cornstarch, garlic powder and ginger in a
medium size bowl. Cut the meat into thin strips, 1" long. Then soak
the strips in the marinade for at least 15 minutes.

Set the temperature of an electric non-stick wok to 360 F (185 C).
Put 1 tablespoon of oil in the wok, and wait for the wok to heat
up. Put the marinated meat in the wok and stir constantly, for a
few minutes, with a couple of wooden spatulas or spoons. Remove
the meat once it is brown on the outside, but is still a little
pink on the inside. Wipe the wok clean with some paper towels.

Add 2 tablespoons of oil, and wait for the wok to heat up again.
Add the vegetables and stir constantly until they are soft, about
5 minutes. Add some water, amount depending on how much water has
collected in the wok from the vegetables. Then cover the wok and
let the vegetables steam for 3 minutes. Add the browned meat and
stir constantly until everything is hot, a couple of minutes. Serve
immediately with brown rice.


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