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1
Cut scallions into 1/2 inch long pieces.
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2
Cut onions into 1-inch chunks if using.
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3
Devein and cut bell pepper into 1-inch pieces.
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4
Drain canned mushrooms or slice fresh mushrooms.
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5
Wash and slice Napa Cabbage into 2-inch long pieces.
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6
Drain water chestnuts
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7
Rinse bean sprouts.
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8
De-string, rinse and cut off ends of Chinese pea pods.
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9
Remove broccoli flowers from stalks and cut into bite-size pieces.
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10
Rinse baby carrots.
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11
Measure powdered ginger or grate fresh ginger.
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12
Mix cornstarch and water with a whisk or fork.
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13
Measure Yoshida Sauce.
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14
Meat preparation: use 1 pound of meat, chicken and/or seafood total.
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15
Cut beef or chicken or pork into small bite-size pieces.
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16
If using shrimp, thaw under running water and set aside.
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17
Heat oil, garlic and ginger in a wok or large skillet.
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18
Stir to prevent burning.
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19
Add meat or chicken and cook for 3-4 minutes until just done.
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20
While this is cooking, add carrots.
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21
Next add water chestnuts, peppers, scallions or onions and mushrooms.
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22
Continue to stir the mixture for about one minute.
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23
Pour in Yoshida sauce and mix into the contents.
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24
Make a well in the center of the pan and whisk in the cornstarch mixture, then stir the whole panful.
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25
It will thicken quickly.
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26
Add 1 tablespoon of water at a time if it becomes too thick.
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27
Do not over-add water.
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28
If you are using shrimp, add it now.
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29
Quickly add Napa cabbage, broccoli and bean sprouts and stir into mixture.
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30
Taste to see if it needs more Yoshida Sauce and add by tablespoon and mix well until the taste suits you.
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31
Turn off heat and cover for about one minute.
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32
Toss with nuts.
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33
Serve immediately over steamed short-grain rice.
