Mix together soy sauce, vinegar and sugar 

In another bowl, mix bouillon, water and corn starch. ( As with all stir-fry recipes, all cutting and chopping must be done in advance!) In heavy large skillet or wok; add 1 1/2 Tbs. peanut oil (med-hi heat),add garlic to heating oil. Add meat and stir-fry 2 min. or until med. brown but pink in center. Remove meat and pan juices. Add 1 Tbs. peanut oil, when hot, add onion and broccoli stems, stir fry 2 min. till crisp and tender. Add remaining oil around edge of skillet or wok, add broccoli florets, mushrooms and onions, stir-fry 2 min. pour in meat pan juices and soy sauce, vinegar, sugar mixture. Stir and cover. Cook 2 min. Stir corn starch/bouillon mixture and pour into skillet or wok Cook stirring constantly 2-3 min. until thickened. 

 

 

 

Recipe submitted by: Executive Chef Robert L. Gamble of the Janesville Country Club