Stir Fry for One or Two


Two Servings One Serving
1/2 lb. 1/4 lb. Boneless chicken, beef or pork
2 tsp. 1 tsp. Cornstarch
2 Tbl. . 1 Tbl. Sherry or white wine
2 stalks 1 stalk Broccoli or celery
1 1/2 Sweet pepper
4 Tbl. 2 Tbl. Vegetable oil
2 clove 1 clove Garlic minced
2 tsp. 1 tsp. Minced fresh gingerroot

Seasoning sauce:
2 Tbl. 1 Tbl. Water
2 Tbl. 1 Tbl. Sherry or white wine
1 tsp. 1/2 tsp. Cornstarch
1 tsp. 1/2 tsp. Low-sodium soy sauce

Rice to serve stir fry over.  (See below for cooking instructions.)

Cut meat into very thin strips about 2 inches long.  In bowl, mix cornstarch and sherry; stir in meat and let stand for 10 minutes or up to 2 hours.  Cut vegetables into thin strips or florets.  In small bowl, combine seasoning sauce ingredients and mix well.  (Drain sauce before adding meat to hot pan.  Discard sauce.)

In wok or nonstick skillet, heat oil over high heat.  Add garlic, ginger, and meat; stir-fry for 1 minute.  Add broccoli or other vegetable and stir-fry 2 minutes or until crisp tender; add water if necessary to prevent scorching.  Stir in seasoning sauce and stir-fry for another minute.

Yield: 1 serving   2 servings


2 Servings:
1 cup Long grain rice
2 cups Water
1 tsp. Salt
1 Tbl. Oil or butter

Bring all to boil.  Cover and simmer until moisture is gone ? 10 to 15 minutes (14 minutes is typically recommended).  Fluff with a fork.  A spoon may break up the kernels too much.

Do not rinse enriched rice, as you will wash off the nutrients that have been added.  If it is not ?enriched? rice, you can wash it.  Some wild rice is recommended to be washed before using.  (Remember, wild rice is a grass and not true rice.)

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