Stir Fry

Please pardon me, I don't actually have a recipe for this. I just keep tasting and dumping until it tastes right. So your tastebuds are gonna hafta be your judges here! :) But I've made it for mom & dad for years and they love it and so do my kids. Reece doesn't count 'cause he doesn't like anything that remotely smacks of anything Chinese. :D I don't make normal stir fry. It's some conglomeration of stuff I like and stuff. At least I don't think it's normal.

Here's the veggies, sans carrots. I picked them all out so Rachel could eat the same stuff as us. :)

Stir fry your meat until it starts turning brown. I just buy roasts when they're on sale and then cut them up into chunks for stir fry of stew. Much cheaper than buying the actual stir fry meat.

My array of rather unconventional stir fry ingredients.

When the meat is browned, dump in all the sauce stuff and cook for about 10 minutes.

And for some reason there's no picture of the veggies with the meat. ??? Anyway, add the veggies and cook until they're half tender. Serve over this pot of rice. Actually, make your own rice. This stuff if LONG gone! ;)

1 lb. beef, cut in bite size chunks
Olive oil
2 (16 oz.) bags stir fry veggies
3 T. Worcestershire sauce
3 T. soy sauce
2-3 T. teriyaki marinade
2 T. oyster sauce
1/2 tsp. Oriental Five spice
White pepper

  Fry the meat in the olive oil until it starts browning, then add all the sauces and seasonings. Cook for about 5-10 minutes. Then add the veggies. Keep stirring and cooking until the veggies are done. I always add more sauces as it's cooking until it tastes right.

Peanut Chicken & Broccoli

The other day I wanted some peanut chicken like I used to always get at the New China Buffet in SC. So I looked up a bunch of recipes and took all the stuff that sounded good and came up with this recipe. The only weird thing I added that they didn't have in SC was the broccoli. And I didn't get my chicken all crispy like theirs. Other than that? The flavor is the same! I was so happy!!

Start off by cutting up some boneless, skinless chicken breasts into bite sized pieces. Then put them in a pile and take 46 pictures of it. Oh wait. That's me. Never mind...

Then get out all your sauce stuff and stand it on the cpounter and wonder what on earth you're doing with such an odd array of items. White cooking wine, soy sauce, sesame oil, Worcestershire sauce & peanut butter. Since then I realized there's High-Fructose Corn Syrup in Heinz Worcestershire sauce, so I got Lea &Perrins. Much better! ;)

Saute some garlic & red pepper flakes in olive oil.

Add the chicken and stir-fry until it's turning white.

Add the broccoli and cover, stirring once in a while until the broccoli gets to your desired tenderness. Add the sauce and remove from heat. Serve over rice or noodles. Or just leave the broccoli completely out and eat it seperate. :D

1 lb. boneless skinless chicken breasts, cut into bite size pieces

Olive oil

1/4 tsp. red pepper flakes

1 clove crushed garlic -I use my garlic press

1/2 C. creamy peanut butter -I use the natural stuff

1/4 C. white cooking wine

1/4 C. soy sauce

1 T. Worcestershire sauce

1 T. brown sugar

1 T. + 1 tsp. sesame oil

1 tsp. corn starch

3-4 C. broccoli pieces, optional

Cooked rice or noodles

  Mix together the peanut butter, wine, soy sauce, Worcestershire sauce, brown sugar, sesame oil & corn starch. Set aside.

  Saute the garlic & pepper flakes in a wok until the garlic is tender. Add the chicken and stir fry until it turns white. Add the broccoli if you're using it and stir fry until it's tender-crisp. Pour the peanut sauce over and mix it around until everything is well covered. Cover the pan and shut the burner off; let set for about 5 minutes. Serve over rice or noodles.