Stir Fry

Stir Fry
For a lot of people with a lot of different tastes
James Jones
Ingredients:
2 pounds of beef sirloin, pork tenderloin or chicken breasts.
1 box of mushrooms cleaned, sliced and sautéed in butter.
2 small zucchini
2 small yellow squash
5 bunches of green onions with tops
1 pound of bean sprouts
½ pound of snow peas.
1 cup of cooked rice per person.
Crispy noodles
Cooking oil as required.
Roux
1 stick of margarine
4 heaping Tbsp of corn starch
4 cups of water
4 Tbsp of soy sauce
4 Tbsp of oyster sauce
Directions:
Note: Since presentation is a major part of any dish, proper preparation of the meat and veggies is very important. All items should be about the same size. Precooking of optional item accommodates large group of people with different tastes.
Cut the meat in ¼ x ¼ x 1 ½ inch strips and sauté in oil until done.
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The Optional Veggies
(Pre-prepare and serve on the side)
Cut zucchini and yellow into ¼ x ¼ x1 inch strips and sauté.
Cut bottoms (white part) of the onion in 1 inch pieces and sauté. Reserve Tops
Cut off both tip of the peas and sauté.
Set these veggies aside and keep warm.
I use a microwave warmer.
The Roux
(You will need about four cups of sauce)
Melt margarine and mix in the cornstarch and cook until bubbly.
Slowly add water and mix and cook until smooth.
Add soy and oyster sauce and cook two or three minutes.
In the Wok
(Everyone likes these items)
Heat 3 Tbsp oil in the wok and cook bean sprouts until wilted and translucent.
Select the best of the onion tops, cut to 1 inch and place in the wok,
Add the meat to the bean and onion mixture.
Add the roux and bring to a bubble.
Serve hot over one cup of cooked rice per serving.
Allow each guest to select optional veggies.
Add noodles as desired,
Add extra soy sauce to taste.
Serves 6 or more