Leftover Chinese Stir-Fry
 
2 cup  cubed roast beef
1 package  mixed frozen vegetables - whatever you like, they don't have to be
  chinese
  or
  about 1 cup each of 2 to 3 fresh vegetables, cut same size as the beef cubes
  such as onion, carrots, celery, zucchini, bell peppers, squash, mushrooms
  ok, these can be canned], broccoli, cauliflower, potatoes. Yes, the Chinese
  use potatoes! Regular as well as sweet potatoes. If you're using fresh
  veggies, chop all of them *before* you start cooking; you'll be in too much
  of a hurry to do it while cooking.)
1 - 2 Tbsp  vegetable oil
2 Tbsp  soy sauce
1   beef bouillon cube dissolved in 1/2 cup water
1/2 tsp  ground ginger
1/2 tsp  garlic powder, or couple cloves garlic, smashed and peeled
  optional
1 tsp  cornstarch dissolved in a couple tablespoons water
 
Note: When using fresh veggies, put the ones that take longest to cook into 
your pan *first* when stir-frying - things like cauliflower, potatoes, 
squash, etc. Stir-fry them a few minutes, then add the faster-cooking veggies 
and continue stir-frying. 
 
In a *large* skillet over high heat, pour enough oil to cover bottom of pan. 
When pan gets very hot, if using garlic cloves, toss them in and stir them 
around briefly; when they stop making a sizzling noise, discard them and 
throw in the veggies. (If using garlic powder, *don't* add it first, it'll 
burn; just let the pan heat up and start with the veggies instead.) Stir 
veggies constantly while frying for about 5-10 minutes. Add the meat and 
reduce the heat to medium high. Add the soy sauce, bouillon mixture, ginger, 
and garlic powder if you didn't use garlic cloves. Bring to a boil, then 
reduce heat to medium and simmer, uncovered, for about 10 minutes. Poke a few 
veggies to see if they're the consistency you like. (Chinese recipes usually 
want you to have them a little crunchy, but not everyone likes them like 
that.) 
 
When veggies are done to your liking, pour in the cornstarch mixture, stir 
well, and simmer just until the dish thickens a bit and the sauce turns 
clear. Serve over boiled rice. 
 
You can add Tabasco sauce to this to spice it up. Or, if you happen to lay 
hands on a bottle of oyster sauce, a couple tablespoons of it is also 
delicious. (It doesn't taste like oysters.) A bottle keeps a long time in the 
refrigerator, if you ever find it in a grocery store - check around, you may be 
surprised. 
 
 
That's it...And boy, I envy you, even if you may get bored with beef. ;)) 
When my father retired, we moved to a 'hobby' farm, and I sure do remember 
how good home-raised Black Angus beef was! 
 
Monica 
CMMP...@aol.com 
 
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(ID: 80946) Mirror: rec.food.recipes: Mon, Aug 5, 2002


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