Quick trick stir-fry chart
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Quick trick stir-fry chart
  Quick    Stir Fry    Chinese    Pork    Chicken    Seafood  
Last updated 6/12/2012 1:19:37 AM. Recipe ID 51030. Report a problem with this recipe.
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      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
      1 c  To 2 c pork strips/chunks
      1 c  To 2 c cooked chicken/turkey
      1 c  To 2 c cooked shrimp
      1 lb Ground beef cooked & drained
  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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Recipe ID 51030 (Apr 03, 2005)

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