Easy, Versatile Stir fry

This is by far my favorite Stir fry! I learned to make it in Home Ec. class in high school. Since then, I've tried stir fry at restaurants, but I've never had one that compares to this.

The thing I like best about it is how versatile the recipe is. You can make it with practically anything meat or veggies you might have on hand. It is perfect for leftover chicken or pork! I also make it with shrimp (the cheap little salad shrimp are perfect!) to eat during Lent. You can even make it without meat for a vegetarian version!

You can even buy the bags of frozen stir fry veggies and it will save you tons of time! I've kept the ingredients below to carrots, broccoli, corn and celery since they are common veggies found in our home. You can also add 1 small can of Water Chestnuts, Red Bell Pepper cut in strips, Peas or Snow Peas and Bean Sprouts.

Stir fry

2 Qt. Water

2 T. Salt

2 T. Oil

1.5 to 2 Lbs. Boneless, skinless chicken; cut into 1/2 inch strips

3-4 C. Broccoli pieces (can be fresh or frozen)

3 Carrots, peeled and chopped or 1.5 C. Baby Carrots, chopped.

1 can (or 1 small bag frozen) Kernel Corn

2 stalks Celery, chopped.

3/4 C. Soy Sauce

3/4 Cup Sherry

3 tsp. Corn Starch

3-4 C. Cooked Rice or Noodles

In a large pot, bring water and salt to a boil. Heat oil in wok or large frying pan. Cook chicken strips in oil until cooked through; set aside. Par boil all veggies in water for about 30 seconds; drain well. Add veggies to hot oiled (you may have to add a bit more oil after cooking chicken) wok or frying pan and cook for 1 to 2 minutes until crisp. Add cooked chicken pieces to veggies. Mix sherry and soy sauce. Pour 1 Cup of soy sauce mixture over veggie mixture. Add corn starch to the remaining soy sauce mixture and mix well. Add corn starch mixture to veggie mixture and stir to thicken. Turn heat to low and let simmer for 1 to 2 minutes. Serve over cooked rice or noodles.