Oct 21, 2012
This was a nice base recipe. I did make some changes, according to what I had on hand. I used pork, so I used a teaspoon of chicken bouillon granules instead of a cube of beef bouillon. Also to save myself a pot to clean, I cooked the meat first, in the sauce, with the oil and water chestnuts with liquid, added. Added the stir fry veggies once the meat was mostly cooked through, and cooked until heated through. I thought it could use some extra flavor so I added curry powder, ginger, cinnamon, and garlic powder, to taste, and a teeny amount of crushed red pepper. Served over drained ramen noodles that were flavored with a packet of chicken seasoning. Garnished with a sprinkling of sesame seeds. This made a great, cheap meal. Next time I'll be sure and add a can of mushrooms, and it would taste good with sesame oil, if you have any. I was out and used canola. It would be good over rice, as well.
—Jayme
