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- William Bohannon
- 1/2 lb (.2 kg). English cut roast sliced thinly
- 3 cloves garlic, smashed
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) oyster sauce
- 1 dash chili oil or ground red pepper
- Few drops of sesame oil
- 1 tbsp (15 ml) corn starch
- 1/4 cup (60 ml) water
- 1 cup (225 ml) assorted stir fry vegetables
- peanut or cooking oil
- cooked rice or noodles
- Heat wok or frying pan until smoking.
- Add some oil for saute.
- Add meat and garlic and cook quickly with a dash of soy sauce.
- Remove meat and add vegetables to hot pan and cook until heated through.
- Mix all remaining ingredients (except rice or noodles) and add to vegetables.
- Bring to a boil and simmer to thicken.
- Add meat back to wok and heat through.
- Serve over the rice or noodles.
- You can also remove the hot vegetables and make the sauce separately then add every thing back to the sauce.
This works better if you plan to use frozen vegetables.
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