Quick Stir Fry

I love this quick and tasty meal. It only takes 10 minutes to cook!

My family and I love Chinese and Japanese meals. This stir fry is a great time saver! This one also is good for stretching a small bit of protein (meat) to make a meal for 3-4 people. We serve this over rice and I usually serve with a fruit. Last night we had fresh cut pineapple with it! I love the summer fresh fruits.

I had a pork steak left over from the night before. I left it raw to cook with this recipe. The pork steak is an inexpensive steak that has great flavor due to its higher fat content than other cuts. It also stays very tender. You can use beef steak or chicken if you wish. This recipe is versatile and can adapted to most any protein...even tofu!

Stir Fry

1 steak (chopped into small bite-sized pieces)

2 cans Stir Fry mixed vegetables

1 can water cress (chopped)

1 can mushrooms (drained)

1 bottle stir fry sauce (General Tso, peanut sauce, Teriyaki, Szechuan...your favorite)

1 Tbl vegetable oil or peanut oil if desired

I begin by heating a pot of water for rice (10 minute variety). When I put the rice in to begin cooking, I begin the stir fry. 

In a wok or large skillet, bring 1 tablespoon of oil to heat over high. When the oil begins to smoke, add in  your meat. Stir until the meat is halfway cooked (3-4 minutes). Then I add in all the canned veggies. Feel free to add in some fresh chopped onion, bean sprouts, frozen peas...whatever your family likes will most likely work. Stir on high for another 3-4 minutes until everything is heated through. Add in a 1/4 cup or so of the sauce of choice. Stir. You may add in more sauce if desired. Stir for another 2 minutes. 

Serve over rice. 

*You can make this recipe with a leftover piece of meat and it will work just as well, just heat everything all together (except the sauce) so the meat will not overcook.