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    May 2009

    Meat Stir-Fry


    • 2 tbs. light soy sauce
    • 1 tsp. vegetable oil
    • 1 clove garlic, crushed
    • ½ tsp. ground ginger
    • 1 lb. boneless lean pork, or boneless chicken or beef, cut across the grain into ¾ inch strips
    • 1 lb. mixed frozen stir-fry vegetables or fresh cut up carrots, broccoli, green or red bell pepper and/or onions
    • 1 tbs. water


    Combine first 4 ingredients in a glass bowl.  Add meat and  marinate 10-20 minutes.  Spray a wok or heavy nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.  Remove meat from marinade, discarding remaining marinade.  Add meat to wok and stir fry 3 minutes.  Add vegetables and water.  Stir. Cover and cook 5 minutes, or until vegetables are tender-crisp.




    Bell peppers are usually available in Texas May-June and again in


    Onions are usually available in Texas March – August.