Blitz-Stoehr Basic Stir Fry

Makes 4 servings

This is a recipe is a labor of love and was developed over several years. For Beef stir fries I recommend using top round, bottom round, flank steak or steak sirloin. Expensive meats are unnecessary for this type of meal. To slice into thin strips, put the steak in the freezer for 15 to twenty minutes to firm up. Be sure to slice very thin and against the grain otherwise the meat will likely be tough.

ingredients

2-3 tablespoons olive oil, divided into half tablespoons
1 pounds of meat (2 chicken breasts, l large steak, etc) diced or sliced into thin strips
1 large Green Bell Pepper, julienned
1 Large Red Bell Pepper, julienned
3 Large thick Carrots, julienned
2 Cloves of Garlic, minced
1/4 water

directions

1
Heat half a tablespoon of olive in a wok at 400 degrees Fahrenheit.
2
Toss in meat and cook until no longer pink inside, allowing to sear. Do in two batches if necessary so that meat doesn’t steam. Toss occasionally.
3
Remove meat once fully cooked and nicely seared.
4
Toss in carrots, adding another 1/2 tablespoon if necessary. Brown on at least one side. Do in two batches if necessary so that carrots don’t steam. Add minced garlic. Toss occasionally.
5
Add bell peppers and water. Quickly scrape the bottom of the wok until you’ve gotten most of the browned crust. Cover. Cook until water is gone, tossing occasionally.
6
Meanwhile mix together ingredients for your choice of stir fry sauce in a small bowl.
7
Check vegetables for desired doneness. If not done add a tablespoon or two more water and cover once again, cooking until water is gone. Once vegetables have reached desired doness, pour in your stir fry sauce and add the stir fried meat. Toss everything together and cook for another 2 to 5 minutes until sauce is thickened. Serve with 3/4 cup of sticky rice.

notes

Sticky Rice: 3 cups Water ½ T Olive Oil 1 T Apple Cider Vinegar 1½ Cups Long Grain Rice Bring Water, Oil and Vinegar in a 2-quart saucepan. Once boiling, add rice, cover & cook on low, about 20 min. Stir once or twice. Keep covered until ready to serve.

Source: Jenah