Wednesday, January 13, 2016

Stir Fry

Stir Fry
Stir Fry
1 cup rice
2 cups beef or chicken broth
stir fry veggies (your choice)
8 eggs, beaten
¼ tsp each salt, pepper, ginger, garlic powder
¼ cup soy sauce
1 - 2 cups of cooked chopped beef or chicken (optional)
Thai Sauce
½ cup ginger ail
¼ cup soy sauce
1 tbsp peanut butter
1 tbsp cornstarch
Sweet & Sour Sauce
½ cup sugar
½ vinegar
½ cup fruit juice (your choice) I'd drained the crushed pineapple and use its juice.
½ cup crushed pineapple
1-1/2 tbs cornstarch
¼ cup cold water
  1. Preheat oven to 350
  2. Cook the rice in the broth.
  3. To the hot rice, add the stir-fry veggies and beaten eggs.
  4. Stir in the soy sauce and spices.
  5. Add chicken or beef (optional)
  6. Pretty when baked in a bundt pan for 45-60 minutes.
  7. Serve with your favorite sauce.

Thai Sauce
Place all ingredients in a saucepan and bring to a boil. Stir constantly until thickened.

Sweet & Sour Sauce
Combine the cold water and cornstarch. Stir and set aside.
In a saucepan, combine the fruit juice, sugar, vinegar and pineapple. Cook until the sugar is dissolved.
Stir in cornstarch mixture. cook until thickened.

No comments:

Post a Comment