HOMEMADE STIRFRY
2 (or more) chicken tenders or 1 med/large steak cut in small strips/chunks
2-3 Tablespoons oil (I use olive oil)
1 onion, chopped/sliced
1 green, red or yellow pepper, seeded and sliced or chopped
1/2 cup of Teriyaki sauce (in the bottle)
1/4 cup of General Tsao sauce (not sure how to spell that)
1/4 cup of water + additional water as needed
1 bunch of broccoli, cut into little trees (about 2 cups)
1 small can of mushrooms, drained (optional)
Optional: Squash or zucchini (sliced); carrots (small slices) or whatever veges you have (fresh not frozen) (I buy the prebagged stuff at Gerbes)
2-3 packages of Ramen noodles cooked WITHOUT the seasoning packets and drained. (I used 3 packages last time and I could have fed 4 easily.) Start the ramen noodles after the meat is done because it moves pretty fast after that and you want your ramen noodles ready when the stirfry is done.
Drizzle oil in large non-stick skillet. Add the onion/bell peppers/mushrooms/carrots. Stirfry on med/high until the onions/peppers are softened/clear - 5 minutes or so. Then add the meat. Cook until the meat is done. If the skillet looks dry at this point add a little (1/4 cup) of water at this point to deglaze the pan and keep the meat/onions/peppers from burning.
In separate measuring cup, combine teriyaki and General Tsao sauce, and approximately 1/4 cup of water, stir well. Add to the skillet where the meat, onions, and peppers are cooking. Bring to a boil. If this doesn’t look juicy (because you will be steaming your broccoli in there), add another 1/4 cup of water and stir.
Add broccoli, squash, etc. At this point you can also add some of those little corn cobs that come in the can (drained/chopped) or water chestnuts (drained) are good as well.
Cook with a lid until veges are steamed good. The broccoli will turn bright green (do not overcook). Its done when the broccoli is bright green.
Fold/stir in the cooked Ramen noodles (drained, but without the seasoning packets). Instead of ramen noodles, you could also serve this with rice.
You can also make this without meat. Just start with browning the onions/peppers and proceed from there.