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posted: 2/14/2012 6:00 AM

Stir Fry with Hoisin Sauce

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1½ tablespoon cornstarch

¼ cup hoisin sauce

¼ cup dry sherry

¼ cup water

1 tablespoon low-sodium soy sauce

2 tablespoons oyster sauce, optional

⅛ teaspoon sambal oelek (red chili sauce), optional

Stir fry

2 tablespoons vegetable or peanut oil

¾ pound chicken, beef or pork, cut into strips

1 cup carrots, julienne

1 cup onions, sliced

1 cup bell pepper, sliced (choose your color)

1 cup snow peas, strings removed, cut on bias

4 ounces bean sprouts (fresh or canned-drained)

4 ounces water chestnuts (whole or sliced)

3 green onions, sliced

3 cloves garlic, chopped or pressed

In small bowl, combine all ingredients for sauce. Mix well and set aside.

Heat oil in wok on medium-high heat. Add meat and stir fry 1 minute, it does not need to be fully browned before proceeding.

Add carrots and onions to wok and cook 1 minute; add remaining stir fry ingredients and stir fry for 2 minutes.

Stir sauce in bowl then add it to the wok. Mix well to coat all ingredients. Continue stirring over medium-high heat until sauce thickens.

Serve with rice of choice and/or chow mein noodles.

Serves four.

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