Stir-Fry

Ingredients

• 3 lb sliced meat1
• 1 can slice bamboo shoots
• 2 bunch sliced broccoli dry oriental noodles
• 1 lb sliced carrots
• ½ head sliced cauliflower
• 2 oz sliced mushrooms
• ½ lb bean sprouts
• 1 can drained pineapple chunks
• 1 tbsp veg. oil
• 3 tbsp corn starch
• Teriyaki Sauce2
• 1 can slice water chestnuts
• Cooked Rice

Instructions

1. 1

   Marinate meat in Teriyaki sauce. Cook meat in wok heated to 350o, in veg. oil. Drain and remove meat. Only cook small amounts of meat at a time. When all meat is done and removed, add sliced broccoli stumps & carrots to wok. Cook for about 10 minutes. Next add broccoli flowers and cauliflower. Then add bean sprouts and mushrooms. Cook for 5 min. Then add pineapple, water chestnuts, and bamboo shoots. To the teriyaki marinate, add juice from the water chestnuts & bamboo shoots & stir in the corn starch. Add all this to the wok and bring to a boil. If too thick add more water. Serve over a bed of rice and top with the oriental noodles.