Mom's Stir Fry

This is by no means a new recipe. This is Mom's Stir Fry recipe that she made at least once a month while I was growing up. It changed over the years as Mom found other things to add to it. But by and large this is what I make now. I haven't made it for over a year. And now as I make it, I think of Mom and this dish feels like a hug from her. 

Mom's Stir Fry
Recipe from Mom

Serves 4

Light oil (not olive oil)

1 round steak or chicken breast, sliced thin

1 c celery, diagonally sliced

1 c carrots, diagonally sliced

1/2 tsp ground ginger

1 can cream of mushroom soup

1 can water (I use the soup can)

1 can water chestnuts, sliced, drained, and rough chop

1 can Chinese vegetables, drained (or just bean sprouts)

1 can bamboo shoots, sliced, drained

1 T cornstarch

1 T brown sugar

3 T soy sauce

1 tsp ginger

Slice meat into slim strips and cook. Remove from skillet. 

Stir fry carrots and celery for 3 minutes until tender on high heat in about 1 tsp of oil. I dust them lightly with ground ginger. No salt or pepper is needed. The soy sauce will provide enough salt. Though once you have this whole thing put together, you should taste it and adjust your seasoning accordingly.

In a bowl, mix soup, 1 can water, cornstarch, soy sauce, brown sugar, and 1 tsp ginger. Set aside. 

Add meat to vegetables, add Chinese vegetables, water chestnuts and bamboo shoots. Sauté for 2 - 3 minutes. 

Pour sauce over mixture. Cook for 10 minutes. Serve over rice.