Stir Fry Meat and Vegetables

 Nutty Chicken Stir-fry

 1-inch thick Top Round Steak slightly frozen, cut across the grain into thin slices
2 tablespoons peanut oil, divided
1 medium red onion, cut into 1/2-inch wedges
1 bok choy sliced thin
8 ounces pea pods, stems removed
1 cup sliced mushrooms
1/2 cup toasted slivered almonds

Sauce Mix

1/3 cup prepared thick teriyaki sauce
2 teaspoons dry sherry
1/2 teaspoon granulated sugar

In a small bowl, combine all ingredients; set aside.

Method

Heat wok over high heat until hot. Add 1 tablespoon oil and stir fry meat until browned, about 2 minutes. Remove meat from pan. Add remaining oil to wok and stir fry red onion and bok choy for 2 minutes. Add pea pods and mushrooms and stir fry for 2 minutes. Stir in meat and sauce mixture, cover and cook for 2 minutes. Sprinkle with almonds and serve immediately with steamed rice.
Serves 4

Nutty Chicken Stir-fry

1 onion, roughly chopped
1 clove garlic, crushed
2 tsp curry powder
4 chicken thigh fillets, roughly chopped
2 cups broccoli flowerets
2 tbsp Smooth peanut butter
1/3 cup water

Method

Heat a wok or fryingpan, add a little oil and stir-fry onion, garlic and curry powder for 3 minutes or until onion is soft. Add chicken in small amounts and stir fry until brown. Add broccoli, peanut butter and water. Cook a further 3 minutes. Serve with noodles.