Recipe - Mix And Match Stir-Fry

1 pound Thinly cut or sliced up (bitesized
pieces) pork
2 Whole large chicken
breasts, skinned,
(meat) boned and cut into 1
inch pieces
1 pound Beef top round steak cut or sliced up
into bite
Size pieces
1 cup Broccoli buds

(veg I) 1 cup asparagas cut into 1 in pieces One half cup thinly slices
asparagas slices Choose one: 2 cup chopped chinese cabbage 1 cup fresh pea
pods, halved lengthwise (veg II) 1 cup mushrooms, thinly cut or sliced up 2 med
tomatoes, wedged and seeded Choose one: 1 8 ounce can water chestnuts, drained
and thinly cut or sliced up 1 cup walnut pieces (crunchy) 1 cup dry roasted peanuts 2
stalks celery, thinly cut or sliced up Basics: (use all) One half cup cold water 2 t
cornstarch 2 T soy sauce 1 T dry sherry 2 T cooking oil 1 clove garlic,
minced 4 green onions, thinly cut or sliced up One half cup fresh or canned beansprouts OR 4
ounce bamboo shoots, draned (optional) Prepare meat, vegetable I and vegetable
II, set aside. Stir water into cornstarch; stir in soy sauce and sherry.
Set aside. In covered saucepan, cook vegetable I in boiling salted water
for 3 minutes. Drain. Set aside. Preheat wok, add oil. Stirfry garlic
for 30 seconds. Add green onion and stirfry one minute. Add crunchy
ingredient and bean sprouts or bamboo shoots. Stirfry 1 or 2 minutes.
Remove from wok. Add Vegetables I and II, stir=fry 1 minute and remove
from wok. If necessary, add more oil. Stir fry half of meat 2 or 3 minutes,
until browned. Remove, stirfry the other half 23 minutes and return all
meat to the wok. Add the crunch ingredient and bean sprouts or bamboo
shoots. Stir soy sauce mixture then stir into wok. Cook and stir until
thick and bubbly. Return vegetables to wok and cover. Cook 1 minute more.
Serves 4 6.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip