Serves Four
Ingredients:
Stir-fry:
- 2 tablespoons of oil
- 1 pound boneless beef, shredded OR 16 oz container extra-firm tofu
- 1 small sweet onion, peeled and sliced thin
- 2 carrots, peeled and cut into thin strips
- 1/2 green pepper, cut into thin strips
- 1/2 cup green onions (green parts only) cut into 1-inch pieces
- 1 large handful been sprouts (remove ends)
Sauce:
- 2 tablespoons of dark soy sauce
- 1 tablespoon of sherry cooking wine
- 2 tablespoons of Hoisin sauce or 1 Tb. Oyster Sauce and 1 Tb. Teriyaki sauce
- 4 tablespoon chicken stock
- ½ teaspoon of sugar
- 1 teaspoon cornstarch
- 1 teaspoon chili paste with garlic
1. Prepare the sauce. Mix all sauce ingredients and set aside.
2. Heat oil at medium-high temperature. Stir-fry beef until done. Add vegetables and stir-fry for 2 minutes. Add sauce and cook until thicken.
If using tofu, prepare the tofu ahead of time. Cut the tofu into 1/2 inch thick, 1 inch wide strips. Remove liquid and stir-fry for 2 minutes each side. Set aside. Stir-fry vegetables for about 2 minutes, add tofu and sauce and stir fry until thicken.
Serve with steam rice
