Easy Stir Fry
By: Anonymous
Published: Saturday, December 12, 2009 - 3:02am

Ingredients




2 1/2 cups cauliflower flowerets
2 carrots, cut in ½" slices
2 1/2 cups broccoli flowerets
1/4 pound mushrooms, sliced
5 green onions, sliced
1/2 pound asparagus, sliced
1 pound frozen shrimp or chicken breast, sliced
3 teaspoons ginger
1/2 cup chicken stock
2 tablespoons soy sauce
1 tablespoon cornstarch

Preparation

1 I use the combination of vegetables that I have in the refrigerator and the meat readily available. 2 Cook each vegetable separately for 1-2 minutes until crispy and done with a bright color. Put into bowls as they are cooked. Each vegetable will take 1 1/2 tablespoons of oil and 1 teaspoon water. 3 Cook the meat (shrimp or chicken) in oil and water for 2-3 minutes. The shrimp will be pink and the chicken must be cooked until done. 4 Combine all the vegetables with the meat and add the Cooking Sauce. Stir until it boils and thickens. Serve with rice and soy sauce. 5 If using beef as the meat, substitute beef bouillon for the chicken stock.