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Meat:
I have used chicken breast, pork, turkey breast, lean beef & venison.
You may use one or any combination of the above.
Seasonings: Onion and garlic, salt and pepper, tobassco sause, stir fry seasoning.
I have not mastered the subtle art of mixing oriental seasonings so I use the Sun Bird stir fry seasoning.
Vegies:
Cellery, Brocalli, Carrots, Corn... any other you can think of.Others:
Oil, I like olive oil, I use vegetable oil, ( I'm poor )
Broth, Chicken or Vegetable
Rice, Any combination that will cook well together, (read at same rate).
I start with my favorite old deep side skillet. I put about 2-3 tablespoons of oil in the bottom and turn it on medium heat. Dice up about 1/4 cup of onions, dice them fine, (green or boiler), and toss them in. Smash two garlic cloves or add about 1/2 teaspoon of minced garlic, a bit less of garlic powder. (I put a mound about 1/4 inch deep and about 1 inch in diameter in my palm and add it.) Add about 1/4 teaspoon of salt and pepper to smell. Stir occasionally and cook till the onions are golden brown.
Cut up the meat into chunks. I like to chew mine so they are about 1 to
1 1/2 inches square. My wife cuts them smaller. If the meat is pre-cooked
(yes left overs), it will only need to warm up and aquire the flavor of
the spices about 3 to 5 minutes. Otherwise cook till done. I use pork
venison and chicken for a wonderful flavor. Add the meat to the skillet
if you haven't done so. Stir occasionally and start dicing the vegies.
Cut the chunks as you like them. I like whole florets of Broccoli and
my carrots small. Corn is easy if it is kernaled. I use the entire
Cellery stalk cut into 1/2 inch lengths. As you cut them up, add them.
Stir and see how it looks. You may have to turn up the heat a bit here.
When the vegies are steamed they will change colors, get a bit darker
a bit softer but still crunchy. Cover the skillet and give it about
5 to 10 minutes to simmer. Stir occasionally, you know, don't let it
stick or burn.
I gave no amounts in the above because it should be to your liking.
Thinking back there is usually about 1 to 1 1/2 cups of each of the
veggies, and about 1/2 pounds of each of the meats. I use alot of
left overs and sometimes there is not much of one, and alot of another.
I have used chicken breast, pork, turkey breast, lean beef & venison.
You may use one or any combination of the above.
Seasonings: Onion and garlic, salt and pepper, tobassco sause, stir fry seasoning.
I have not mastered the subtle art of mixing oriental seasonings so I use the Sun Bird stir fry seasoning.
Vegies:
Cellery, Brocalli, Carrots, Corn... any other you can think of.Others:
Oil, I like olive oil, I use vegetable oil, ( I'm poor )
Broth, Chicken or Vegetable
Rice, Any combination that will cook well together, (read at same rate).
I start with my favorite old deep side skillet. I put about 2-3 tablespoons of oil in the bottom and turn it on medium heat. Dice up about 1/4 cup of onions, dice them fine, (green or boiler), and toss them in. Smash two garlic cloves or add about 1/2 teaspoon of minced garlic, a bit less of garlic powder. (I put a mound about 1/4 inch deep and about 1 inch in diameter in my palm and add it.) Add about 1/4 teaspoon of salt and pepper to smell. Stir occasionally and cook till the onions are golden brown.
Cut up the meat into chunks. I like to chew mine so they are about 1 to
1 1/2 inches square. My wife cuts them smaller. If the meat is pre-cooked
(yes left overs), it will only need to warm up and aquire the flavor of
the spices about 3 to 5 minutes. Otherwise cook till done. I use pork
venison and chicken for a wonderful flavor. Add the meat to the skillet
if you haven't done so. Stir occasionally and start dicing the vegies.
Cut the chunks as you like them. I like whole florets of Broccoli and
my carrots small. Corn is easy if it is kernaled. I use the entire
Cellery stalk cut into 1/2 inch lengths. As you cut them up, add them.
Stir and see how it looks. You may have to turn up the heat a bit here.
When the vegies are steamed they will change colors, get a bit darker
a bit softer but still crunchy. Cover the skillet and give it about
5 to 10 minutes to simmer. Stir occasionally, you know, don't let it
stick or burn.
I gave no amounts in the above because it should be to your liking.
Thinking back there is usually about 1 to 1 1/2 cups of each of the
veggies, and about 1/2 pounds of each of the meats. I use alot of
left overs and sometimes there is not much of one, and alot of another.
