Quick Trick Stir-Fry Chart

Categories: Chinese | Pork | Chicken | Seafood

Serves: 6 Servings

Ingredients:

1 c To 2 c sliced smoked sausage
1 lb Bulk sausage cook & drained
1 c To 2 c cooked ham
-strips/chunks
1 c To 2 c pork strips/chunks
1 c To 2 c cooked chicken/turkey
-strips/chunks
1 c To 2 c cooked shrimp
1 lb Ground beef cooked & drained

Instructions:
MEAT: CHOOSE ONE VEGETABLES: 2 CUP TOTAL OF ANY Frozen stir fry vegetable
combination thawed Sliced fresh mushrooms Canned mushrooms drained
Shredded/thinly sliced carrot Julienne carrot strips Sliced/chopped carrot
Thinly sliced onion Strips/chopped green/red/yellow bell pepper Fresh
broccoli flowerets Fresh cauliflowerets Pea pods SEASONING SAUCES: 1-2
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 1/2 1 teaspoon basil leaves 1/2 1 teaspoon
marjoram leaves 1/4 1/2 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; stir-fry until hot and vegetables are tender. Stir
in seasoning sauce (if desired) and herbs. Prepare 1/2 of a 1 pound package
of any pasta according to package directions; drain. Add to stir-fry
mixture; toss to mix. Heat through. Serve immediately. Refrigerate
leftovers.

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

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