Ingredients
- • Makes 3 to 4 servings.
- • ** Stir Fry Ingredients **
- • 1/2 pound (250 g) lean beef, pork, chicken, or fish, with bones removed
- • 4-6 cups of fresh vegetables, diced
- • 3 tablespoons peanut oil
- • 1-3 tablespoons of water
- • ** Marinade Ingredients **
- • 1 tablespoon soya sauce
- • 1 tablespoon sherry or saki (rice wine)
- • 1 teaspoon corn starch
- • 1 teaspoon garlic powder
- • 1/2 teaspoon ground fresh ginger (keeps well in the freezing compartment)
Instructions
- ** Procedure **
- 1) Mix the Marinade ingredients in a medium size bowl.
- 2) Cut the meat into thin strips, 1" long. Then soak the strips in the
- marinade for at least 15 minutes.
- 3) Set the temperature of an electric non-stick wok to 360 F (185 C). Put
- 1 tablespoon of oil in the wok, and wait for the wok to heat up. When the
- wok is hot, the red power indicator light will go off.
- 4) Put the marinated meat in the wok and stir constantly, for a few
- minutes, with a couple of wooden spatulas or spoons. Remove the meat once
- it is brown on the outside, but is still a little pink on the inside.
- 5) Wipe the wok clean with some paper towels. Be careful not to burn your
- hands on the hot wok surface!
- 6) Add 2 tablespoons of oil, and wait for the wok to heat up again.
- 7) Add the vegetables and stir constantly until they are soft, about 5
- minutes.
- 8) Add some water, amount depending on how much water has collected in the
- wok from the vegetables. Then cover the wok and let the vegetables steam
- for 3 minutes.
- 9) Add the browned meat and stir constantly until everything is hot, a
- couple of minutes. Serve immediately with brown rice.
