Redfield Recipes: Stir Fry

Stir Fry

Very basic, but yummy and easy

	plain white rice, cooked
2	Tb	oil
	meat or shrimp, fresh or frozen, in bite-size pieces (no more than 1" across)
	assorted vegetables, fresh or frozen, in bite-size pieces
	pinch of garlic
	pinch of ginger
¹/₄	cup	sherry
¹/₄	cup	soy sauce
2	Tb	sugar
1	Tb	cornstarch
2	Tb	water

Start the rice. About 5 minutes after the rice starts cooking, heat the oil in a frying pan. Add the meat and the ginger and garlic, and cook over high heat until done (frozen chunks will take about 6 minutes)

Add the vegetables and cook for a few minutes more or until done.

Turn the heat up to maximum (if it's not already there) and add the sherry, soy sauce, and sugar. Boil for 2 minutes.

Mix the cornstarch and water while the sugar and liquids are boiling. Add and stir quickly to make sure the cornstarch reaches all the liquid before it thickens. It should thicken almost immediately.

The stir fry should be done at roughly the same time as the rice. Spoon the cooked mixture over heaping bowlfuls of rice.

Also good as leftovers.