Quick Trick Stir-fry Chart

---------- Recipe via Meal-Master (tm) v8.02

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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