Sweet & Sour Stir Fry

Every time I make stir fry, I change the recipe, because I make it up each time. But this one turned out so good, I thought I would make sure I wrote this down.

Sweet & Sour Stir Fry

Begin to boil rice. I use 1 cup of rice to 2 cups water. I cover the pan and start it cold allowing rice to soak up water as it starts to boil. Turn down heat to medium low and boil for 20 minutes

Cut a variety of  vegetables into 1 inch cubes including: Onions, broccoli, cabbage, carrots, celery, bell peppers, water chestnuts and soy sprouts (from can),  mushrooms (add last) and anything else that looks like it would be good in stir fry.

1 Tablespoon olive oil in wok. Heat until almost smoking. Add cut up vegetables. Saute and stir until tender. At this point add precooked, cubed chicken* if desired and continue to stir until chicken is heated.

Sweet and Sour Sauce:

In sauce pan combine the following ingredients

1 cup concentrated frozen orange juice

any liquid drained off canned vegetables added to stir fry

2 cups water

1 Tablespoon ginger

1 tsp cinnamon

1tsp garlic salt

pepper to taste

soy sauce to taste

1/4 cup rice vinegar

1/2 to 1 cup sweetener to taste (I use brown sugar)

Bring to boil and allow to boil for 5 to 10 minutes continuing to stir.

Slowly add:

1/4 cup cold water mixed with corn starch

continue to boil stirring vigorously while sauce thickens.

Remove from heat and pour over vegetables

Remove cooked rice from heat. Make sure no liquid remains.

Add 

1 can unsweetened coconut milk from can (found in Chinese food section of grocery store)

Serve with Sweet & Sour Stir Fry Vegetables and breaded, pan fried shrimp* from a box. 

*If  served with shrimp, the chicken is not necessary