Teriyaki Stirfry

This is one of the most versatile dishes that I make.  My family loves it and requests that I put it on the menu often.  I often add extra veggies such as broccoli, asparagus, or fresh green beans for variety, and it never seems to get old.  If I use lots of green veggies, then I change the pepper to a red or yellow one, (or even both), for added color.  I hope you enjoy it as much as we do.

1 lb. sirloin steak, (or chicken breast), cut in thin strips

1 Tablespoon oil

6 to 10 mushrooms

4 green onions

2 stalks celery

2 carrots, peeled

1 green pepper

1 can water chestnuts, drained

1 cup water

1 teaspoon beef (or chicken) bouillon

3 Tablespoons brown sugar

1/3 Cup soy sauce

2 Tablespoons cornstarch

3 Cups cooked rice

In a large skillet on medium high heat, stir-fry meat in oil.  (If you are using steak, stir-fry until it is slightly pink in the center.  If you are using chicken, cook until done.)  Remove meat and set aside.  Slice vegetables diagonally.  Add vegetables and water chestnuts to skillet and stir-fry for 2 minutes on high heat.  Remove from skillet.  Pour in water and bring to boil.  Add bouillon and stir until dissolved.  Mix in brown sugar and soy sauce.  Mix cornstarch with enough cold water to form a paste.  Gradually add to boiling mixture, stirring until thickened.  Add vegetables and meat.  Cover and simmer for 5 minutes.  Serve over rice.