Chicken Stir Fry Dinner
|Sliced lean meat||3⁄4 Pound|
Heat small amount of oil in frying pan or wok (to barely cover bottom of pan). Stir-fry meat 2 minutes. Remove from pan and keep warm. Stir-fry for 2 to 3 minutes, at medium-high heat, the onions, celery, and carrots; remove and keep warm. Repeat with each of the remaining vegetables, cooking until just barely tender-crisp, and adding a small amount of oil as needed. Heat tomatoes last. Combine all the cooked vegetables and meat in frying pan or wok; add Oriental Sauce (below). Heat just to boiling point (do not boil!). Serve with hot, cooked rice. Note: This is a good recipe for using garden vegetables or leftovers. Vary it to suit your own taste. The sauce makes the vegetables extra special.