KOHL’S ORIENTAL STIR FRY

23.10.2008 | Author: Cook | Posted in Brown rice
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KOHL’S ORIENTAL STIR FRY


Servings: 6
Ingredients: 

  • 1 1/2 lb Beef roast, lean (or steak)
    • 

  • 1/2 lb Mushrooms, fresh
    • 

  • - chopped and sliced
    • 

  • 2    Celery stalks - centers,
    • 

  • - diced (may need 3)
    • 

  • 1/4 md Green pepper, diced
    • 

  • 3    Green onions, chopped (or 4)
    • 

  • 1/2 lb Bean sprouts
    • 

  • 1/4 lb Snow peas
    • 

  • 1 lb Fresh green beans
    • 

  • 1 sm Can bamboo shoots
    • 

  • 1 c  Water chestnuts
    • 

  • 1    Beef boullion cube (or 2)
    • 

  • - in 1 cup hot water
    • 

  • 1/4 c  Soy sauce (or more)
    • 

  • 1 md Carrot, sliced thinly
    • 

  • Chow mein noodles
    • 

  • Brown rice
    •

Into a large wok, saute beef in oil until browned. Add bouillon. Add
everything else except noodles and rice. Add some soy sauce. Stir
well often, keeping vegetables moving from bottom to top to sides.
Keep covered in between stirring. Cook the rice according to package
directions. Serve when vegetables are tender and still crispy. Do NOT
overcook! Vegetables should retain original colors and be crisp. Heap
the meat and vegetable mixture over rice or noodles or both. Top with
soy sauce.

Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK
A Collection of Recipes from the Kitchen of Joyce and Clem Kohl

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