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
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.
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