Recipe courtesy of The Soriano s Family of Caterers

Stir Fry

  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
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5 strips chicken

2 ounces broccoli florets

1-ounce bean sprouts

2 ounces mushrooms, sliced

1-ounce bamboo shoots

2 ounces water chestnuts

1-ounce carrots

2 ounces red pepper

1-ounce baby corn

2 ounces red onions, chopped

2 ounces Asian Sauce, recipe follows

Asian Sauce:

3 tablespoons soy sauce

3 tablespoons Hoisin Sauce (available at most supermarkets)

1/4 cup brown sugar

1/3 cup pineapple juice

1/2 cup orange juice

1 tablespoon chopped, fresh ginger

1 clove garlic, minced

1-ounce Kitchen Bouquet

1/4 cup cornstarch, to thicken

1/3 cup water


  1. Over high heat in very large, dry skillet or wok, add the chicken strips and cook stirring for about 3 minutes. Add the remaining ingredients and stir fry until crisp tender.
  2. Serve over rice or lo mein noodles.

Asian Sauce:

  1. In saucepan, combine all ingredients, except the cornstarch and water. Cook for 45 minutes over medium heat. Place cornstarch in bowl and slowly add water, stirring constantly, until it becomes a paste. Slowly add the paste mixture to the pot, stirring constantly, until the sauce thickens. Add sauce to the stir fry mixture before serving.
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