1 lb beef top round steak or 2 whole large chicken breasts
2 large carrots, thinly bias sliced or 1/2 cup cauliflower floret, thinly sliced
2 medium tomatoes, cut into wedges and seeded or 2 cups chopped Chinese cabbage
1 cup dry roasted peanuts or 2 stalks celery, thinly sliced
1/3 cup cold water
2 teaspoons cornstarch
2 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons cooking oil
1 garlic clove, minced
4 green onions, thinly sliced
4 ounces bamboo shoots, drained
Steps:
Choose one item from meat/fish ingredients, one vegetable from first vegetable list, one vegetable from second vegetable list, and one crunchy ingredient.
Prepare your choice of ingredients and set aside. Shrimp should be peeled and deveined. Slice the partially frozen meats into thin, bite-size pieces.
Stir water into cornstarch; stir in soy sauce and sherry. Set aside.
Cook first vegetable in boiling salted water for 3 minutes in covered pan. Drain well and set aside.
Heat oil in wok or large skillet over high heat. Stir-fry garlic and green onions for about 1 minute.
Add crunchy ingredient and bamboo shoots. Stir-fry 1 to 2 minutes. Remove from wok. Add first and second vegetables. Stir-fry 1 minute. Remove from wok.
May need to add more oil. Stir-fry half of the meat/fish ingredient 2 to 3 minutes or until browned. Remove meat/fish. Stir-fry remaining meat/fish 2 to 3 minutes.
Return all meat/fish to wok. Add crunchy ingredient and bamboo shoots.
Stir soy sauce mixture, then stir into wok. Cook and stir until thick and bubbly.
Return vegetables to wok; cover and cook 1 minute more.
Serve over rice.
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