From: davisd@ucs.orst.edu (David M. Davis - Public Safety) Date: 6 Sep 1993 21:31:51 GMT Meat: I have used chicken breast, pork, turkey breast, lean beef & venison. You may use one or any combination of the above. I tried duck once not a good idea.. Seasonings: Onion and garlic, salt and pepper, tobassco sause, stir fry seasoning. I have not mastered the subtle art of mixing oriental seasonings so I use the Sun Bird stir fry seasoning. Vegies: Cellery, Brocalli, Carrots, Corn... any other you can think of. Others: Oil, I like olive oil, I use vegetable oil, ( I'm poor ) Broth, Chicken or Vegetable Rice, Any combination that will cook well together, (read at same rate). Late at night I use Uncle Bens. How to do it: I start with my favorite old deep side skillet. I put about 2-3 tablespoons of oil in the bottom and turn it on medium heat. Dice up about 1/4 cup of onions, dice them fine, (green or boiler), and toss them in. Smash two garlic cloves or add about 1/2 teaspoon of minced garlic, a bit less of garlic powder. (I put a mound about 1/4 inch deep and about 1 inch in diameter in my palm and add it.) Add about 1/4 teaspoon of salt and pepper to smell. Stir occasionally and cook till the onions are golden brown. Cut up the meat into chunks. I like to chew mine so they are about 1 to 1 1/2 inches square. My wife cuts them smaller. If the meat is pre-cooked (yes left overs), it will only need to warm up and aquire the flavor of the spices about 3 to 5 minutes. Otherwise cook till done. I use pork venison and chicken for a wonderful flavor. Add the meat to the skillet if you haven't done so. Stir occasionally and start dicing the vegies. Cut the chunks as you like them. I like whole florets of Broccoli and my carrots small. Corn is easy if it is kernaled. I use the entire Cellery stalk cut into 1/2 inch lengths. As you cut them up, add them. Stir and see how it looks. You may have to turn up the heat a bit here. When the vegies are steamed they will change colors, get a bit darker a bit softer but still crunchy. Cover the skillet and give it about 5 to 10 minutes to simmer. Stir occasionally, you know, don't let it stick or burn. I gave no amounts in the above because it should be to your liking. Thinking back there is usually about 1 to 1 1/2 cups of each of the veggies, and about 1/2 pounds of each of the meats. I use alot of left overs and sometimes there is not much of one, and alot of another. I try and balance the smell and look of it. My skillet is one of those semi "wok" ones, rounded, about 12" across and 6" deep. It is usually about 1/2 to 2/3 full now. Now I add 2 to 3- 14oz cans of broth or about 2 to 3 pints if you made your own. The mix should just be covered. If I remember I reserve 1/2 can of broth to blend the stir fry seasoning in. If not I use water. Bring it to a boil and add an equal amount of instant rice. I use the cans to measure a 1 to 1 volume. If I'm working from scratch, I pour the boiling liquid off into the "not instant" rice and begin cooking it slowly. I put the vegie mix back and mix them together when the rice is done. After 5 minutes fluff the instant rice brand and eat it. If I'm into cagen, I add about 4 to 6 teaspoons of tobassco sause to the mix prior to adding the rice. That's it! I have reread it and it sounds chaotic. It is chaotic. On the avrage day, after work, I can put it on the table in about 30 minutes. My teenagers leave no scraps from one of these and never question the ingrediants. ( At least not more than once. ) If you're a Vegan, leave out the meat, it's still good.
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