A stir fry goes a long way. If you already have cooked meat and vegetables just adjust the timing. Photo
is garlic, fresh ginger slivers, onions, chicken, cashews, broccoli and stems, carrots, mushrooms (I had fresh on hand but dried work great, especially shitake), and red pepper. If no red pepper, I use seeded and slivered tomatoes. Supplement with canned bamboo shoots, canned sliced water chestnuts, you get the picture.
Marinade if meat is not cooked: 1 Tbsp water, 1/2 Tbsp. corn starch, 1/4 tsp. sugar, 1/4 tsp. baking soda, 1 Tbsp. sesame oil
, or whatever you have on hand.
Sauce:1 cup water (or mushroom juice from soaked dried shitakes), 4 tsp. corn starch, 4 tsp. sherry (best) or wine or beer
, 1/2 tsp. sugar, 1/2 tsp. salt
, dash pepper, 2 tsp. sesame oil, 4-6 Tbsp. oyster
sauce, and if using beef, add 1 Tbsp. black soy sauce. Or whatever you have on hand.
Stir fry in 3 Tbsp. oil in your wok or BIG skillet, start with meat, add garlic, onions, ginger, then veggies. Stir sauce mixture with a fork, add to wok and cook till sauce turns clear and thickens a little, just a minute or so and remove from heat.
Serve with Jasmine Rice and fruit.
You can serve a lot of folks with 1 pound of chicken, beef, pork, shrimp, and lots of rice and fruit.
And take note - NO MSG!