Recipe - Quick Trick Stir-Fry Chart

1 cup To 2 cup cut or sliced up smoked sausage
1 pound Bulk sausage cook & drained
1 cup To 2 cup cooked ham
strips/chunks
1 cup To 2 cup pork strips/chunks
1 cup To 2 cup cooked chicken/turkey
strips/chunks
1 cup To 2 cup cooked shrimp
1 pound Ground beef cooked & drained

MEAT: CHOOSE ONE VEGETABLES: 2 CUP TOTAL OF ANY Frozen stir fry vegetable
combination thawed Sliced fresh mushrooms Canned mushrooms drained
Shredded/thinly cut or sliced up carrot Julienne carrot strips Sliced/chopped carrot
Thinly cut or sliced up onion Strips/chopped green/red/yellow bell pepper Fresh
broccoli flowerets Fresh cauliflowerets Pea pods SEASONING SAUCES: 12
TABLESPOON OF ANY ONE BELOW (OPTIONAL) Worcestershire sauce light/dark Soy
sauce Teriyaki sauce Chili sauce Steak sauce Cooking wine HERBS &
FLAVORING: CHOOSE ONE OF One half 1 teaspoon basil leaves One half 1 teaspoon
marjoram leaves One fourth One half teaspoon thyme leaves 1/8 teaspoon garlic powder 4
8 drops bottled hot pepper sauce Chicken/beef flavor instant bouillon
Grated parmesan cheese

In medium skillet, heat 2 to 3 tablespoons vegetables, olive or peanut oil.
Add meat and vegetables; stirfry until hot and vegetables are tender. Stir
in seasoning sauce (if desired) and herbs. Prepare One half of a 1 pound package
of any pasta according to package directions; drain. Add to stirfry
mixture; toss to mix. Heat through. Serve immediately. Refrigerate
leftovers.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini