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Title: Quick Trick Stir-Fry Chart
Categories: Chinese Pork Chicken Seafood
Yield: 6 Servings
| 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 |
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.
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