February 25, 2007 Oriental Stirfry with Rice

Easy Tastebud Delights

2.25 Edition (February 25, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy Sunday to you. I love stirfry recipes and constantly have a friend of mine calling for the sauce recipe. When I found this recipe I instantly thought of her and will be printing this page off and giving it to her so that she has her own copy. Because she is not linked to the net, hard copy is the only way to pass these recipes on to her. Enjoy!

Oriental Stirfry with Rice

2 packages flavoured rice mix
1 tablespoon vegetable oil
1 pound shrimp, peeled and deveined or 1 pound chicken, skinned and cut into 1-inch cubes
1 bag (16 ounces) frozen stir-fry vegetables
3/4 cup stir-fry sauce

Prepare rice according to package directions. While rice is cooking, heat oil in large skillet. Cook shrimp or chicken for about 7 minutes or until done. Fold in stir-fry vegetables; continue to cook until vetetables are done. Fold in sitr-fry sauce. Heat through. Serve on a bed of rice. Serves 6.

To make your own stirfry sauce

Add:
1/4 cup very COLD water
1/4 cup soya sauce or teriyaki sauce
2 tablespoons cornstarch

Mix into bubbling juices, stirring constantly. Stop pouring once the sauce thickens.

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