Pandora's Americanized Chinese Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
13 oz Beef, Ground Round, crumbles, cooked, pan-browned, 85% lean meat / 15% fat, (by HEALTHYLIVN4ME) 4 cup Great Value Deluxe Stir Fry Frozen Vegetable mix 2 serving Polar Baby Corn Nuggets (by LKELLZ722) 2 serving Dynasty Sliced Water Chestnut (1/2 cup drained = 1 serving) 3 serving LaChoy Bean Sprouts (by BIRDSOUP) 2 serving Onion, White (1/2 a large one) (by THECAT1964) 2 tbsp Extra Light Olive Oil 2.5 serving Land O Lakes, Salted Butter, 1 Tbsp 3 serving LaChoy Lite Soy Sauce 1 Tbsp serving (by TAKE2ASAP)
Brown meat, half onion, half of the butter, and season to personal taste (I use salt, black pepper, garlic powder, onion powder, dried green onions, and dried parsley... always use fresh of anything you may have...I just always have a ton of dried spices).
Remove the meat mixture when thoroughly browned and place in container to be readded later.
To the same pot meat was done in melt rest of butter and a tbsp of light olive oil, as it starts to sizzle add frozen vegetables... season all this as you did with same spices used on meat...after these veggies have cooked/steamed for 5 minutes, or to your personal preference of doneness...NOTE: it will cook more through rest of prep...
At this point add the rest of the veggies from the cans: bean sprouts, baby corn nuggets, and sliced water chestnuts (feel free to put your personal preference of veggies in) add rest of olive oil and use soy sauce to your taste...remember soy sauce is salted so between butter, salt and soy make sure you taste often, so as not to over salt!
Once your happy with seasonings readd browned ground round, turn up heat and caramelize it all just a bit...sliding utensil under food and in a flipping motion, do not stir or it might get mushy!
**I came up with this decades ago when my young half Polynesian daughter wanted stir fry, but her Southern raised Mama was use to cooking great steak and gravy...with a little help from my ex-hawaiian mother-in-law, I perfected this...even my redneck Daddy loved it, and he'd never eaten ethnic of any kind, except maybe a taco, before!
Hope you like it...😎✌🤘
Serving Size: Makes 4 to 6 servings
Remove the meat mixture when thoroughly browned and place in container to be readded later.
To the same pot meat was done in melt rest of butter and a tbsp of light olive oil, as it starts to sizzle add frozen vegetables... season all this as you did with same spices used on meat...after these veggies have cooked/steamed for 5 minutes, or to your personal preference of doneness...NOTE: it will cook more through rest of prep...
At this point add the rest of the veggies from the cans: bean sprouts, baby corn nuggets, and sliced water chestnuts (feel free to put your personal preference of veggies in) add rest of olive oil and use soy sauce to your taste...remember soy sauce is salted so between butter, salt and soy make sure you taste often, so as not to over salt!
Once your happy with seasonings readd browned ground round, turn up heat and caramelize it all just a bit...sliding utensil under food and in a flipping motion, do not stir or it might get mushy!
**I came up with this decades ago when my young half Polynesian daughter wanted stir fry, but her Southern raised Mama was use to cooking great steak and gravy...with a little help from my ex-hawaiian mother-in-law, I perfected this...even my redneck Daddy loved it, and he'd never eaten ethnic of any kind, except maybe a taco, before!
Hope you like it...😎✌🤘
Serving Size: Makes 4 to 6 servings
Nutritional Info Amount Per Serving
- Calories: 359.9
- Total Fat: 21.5 g
- Cholesterol: 80.0 mg
- Sodium: 573.5 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 3.9 g
- Protein: 23.3 g
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