Very Easy Stir Fry

From the kitchen of: Sarah Evans

VERY EASY STIR FRY

Steamed rice

Frozen stir fry vegetables (can substitute with fresh steamed vegetables)

1-2 lbs of desired meat chopped into 1” cubes

Brown gravy mix

Water

Soy sauce

TO MAKE THE RICE:

If you don’t know how to make steamed rice, here’s how I was taught to do it: rice will expand A LOT so remember that when you are pouring into the pan.  It will at least double in size.   Whatever amount you put in the pot, fill the pot with water to the amount that if you stick your finger in and touch the top of the rice, the water comes up to your first knuckle.  Heat to a boil then lower the temperature and simmer until the water is gone.  (be careful not to burn the bottom though)  Don’t worry about making too much rice.  Recipe to use for leftover rice to follow. J

TO MAKE THE TOPPING:

1. Cook the meat in whatever size pan will fit the desired amount of sauce.  If you’re using white meat, it’s helpful to put a few tablespoons of oil in the pan to help it cook.  (suggested meats: boneless skinless chicken breasts or beef chunks) 

2. While meat cooks, mix gravy mix in a bowl with proper amount of water (follow directions on packet.  It’s usually one packet to 1 cup water.)

3.  Add the gravy water and vegetables to the pan with the meat.  Cook over medium heat, stirring regularly until gravy is to desired thickness.  (If gravy does not thicken because you added too much water, put in either more gravy mix or a few tablespoons of cornstarch.)

4.  Remove from heat and add soy sauce for flavoring.  You’ll probably want to add at least ½ cup.

5.  Serve by pouring topping over rice. 

IDEAS:  Eat with chopsticks for fun, serve with Chinese noodles, have fortune cookies for dessert, make it a family activity and have the kids help stir. 

SHOULD THERE BE LEFTOVER RICE:

Do not despair!  Make RICE PUDDING!!!!!!

Take leftover rice in a saucepan and pour in enough milk so the rice is saturated with it but it does not cover the rice.  Add an egg (or two if you have a lot of leftover rice), 1- 1 ½ cup white sugar and about 2 Tablespoons cinnamon.  Stir and cook over medium heat until it reaches pudding-consistency.  Serve hot or cold.  Refrigerate leftovers.  Good for breakfast.  Can add raisins or fruit as desired.  Enjoy!