My aunt and uncle gave me the Better Homes and Gardens cookbook when I graduated from high school and went to college.  I got this stir fry recipe out of it my first year in college (simple and cheap!) and I’ve been using it ever since.  Like a lot of the recipes I love it’s made with ingredients that you’ll always have on hand, and it’s very versatile.  I’ve used it with chicken, beef, tofu, and it’s perfect to use up leftover meat and veggies.  This is a perfect recipe to have on hand for those super busy weeknight meals: just grab some leftover meat, a bag of frozen veggies, some minute rice and throw together this sauce…you’ll have dinner faster than you could run to McDonalds!

Stir Fry Sauce

• 2 Tbsp cold water
• 1 1/2 tsp cornstarch
• 2 Tbsp soy sauce
• 1 Tbsp orange juice
• 2 tsp sugar
• any meat and veggies you have on hand
• rice

1. Combine cold water and cornstarch well.  Stir in soy sauce, orange juice, sugar, and dash pepper.  Set aside.
2. Stir fry meat and veggies in olive oil (med high heat) in wok or skillet until cooked through (or if using leftover/cooked ingredients, heat through in wok/skillet).
3. Push meat and veggies to side of wok/skillet.  Stir sauce; add to the center of wok/skillet; cook and stir till thickened and bubbly (just takes a few minutes).
4. Stir to coat meat and veggies with sauce.  Cook and stir 1 minute or till all heated through.
5. Serve over rice.

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