*  Exported from  MasterCook  *
                            MIX & MATCH STIR-FRY
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Thinly sliced (bite-sized
                         -pieces) pork
    2                    Whole large chicken
                         -breasts, skinned,
                         (meat) boned and cut into 1
                         -inch pieces
    1       lb           Beef top round steak sliced
                         -into bite
                         Size pieces
    1       c            Broccoli buds
   (veg I)         1 c asparagas cut into 1 in pieces 1/2
   c thinly slices asparagas slices Choose one: 2 c
   chopped chinese cabbage 1 c fresh pea pods, halved
   lengthwise (veg II) 1 c mushrooms, thinly sliced 2 med
   tomatoes, wedged and seeded Choose one: 1 8 oz can
   water chestnuts, drained and thinly sliced 1 c walnut
   pieces (crunchy) 1 c dry roasted peanuts 2 stalks
   celery, thinly sliced Basics: (use all) 1/2 c cold
   water 2 t cornstarch 2 T soy sauce 1 T dry sherry 2 T
   cooking oil 1 clove garlic, minced 4 green onions,
   thinly sliced 1/2 c fresh or canned beansprouts OR 4
   oz bamboo shoots, draned (optional) Prepare meat,
   vegetable I and vegetable II, set aside.  Stir water
   into cornstarch; stir in soy sauce and sherry. Set
   aside. In covered saucepan, cook vegetable I in
   boiling salted water for 3 minutes.  Drain.  Set
   aside.  Preheat wok, add oil. Stir-fry garlic for 30
   seconds.  Add green onion and stir-fry one minute. Add
   crunchy ingredient and bean sprouts or bamboo shoots.
   Stir-fry 1 or 2 minutes. Remove from wok.  Add
   Vegetables I and II, stirÿy 1 minute and remove from
   wok. If necessary, add more oil. Stir fry half of meat
   2 or 3 minutes, until browned.  Remove, stir-fry the
   other half 2-3 minutes and return all meat to the wok.
   Add the crunch ingredient and bean sprouts or bamboo
   shoots. Stir soy sauce mixture then stir into wok.
   Cook and stir until thick and bubbly.  Return
   vegetables to wok and cover. Cook 1 minute more.
   Serves 4 - 6.
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