Ingredients
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4 tablespoons soy sauce
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1 tablespoon corn syrup or 1 tablespoon brown sugar
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2 cups cooked beef or 2 cups cooked chicken, cut into thin slices
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2 tablespoons cornstarch
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1 cup cold water (can use chicken broth also, make certain that it is cold or it will not mix with the cornstarch)
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4 tablespoons vegetable oil
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1 onion, sliced
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2 tablespoons minced fresh garlic (or to taste)
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1 red bell pepper, seeded and sliced (can use green)
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3 celery ribs, diced
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2 cups canned mushroom slices, well drained
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salt and pepper (I just use one or two cans for this)
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2 cups fresh bean sprouts
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green onion, finely chopped
Instructions
- In a large bowl combine soy sauce, corn syrup (or brown sugar) and mix together with the cooked meat; let stand for 30 minutes.
- Mix/whisk the cornstarch with cold water (or COLD chicken broth) and set aside.
- Heat the oil in a wok or large skillet until hot.
- Add in onions slices; stir-fry for 2 minutes.
- Add in garlic and sliced vegetables; stir-fry for 2 minutes.
- Add in the meat mixture; stir-fry for 2 minutes.
- Add in the cornstarch mixture; stir for 2 minutes.
- Add in the bean sprouts and cook, stirring for about 2 minutes.
- Season with salt and pepper, and
- Add in more soy sauce if desired.
- Transfer to a large bowl sprinkle with chopped green onions if desired.
- Serve with rice.