Thursday, September 24, 2009



3 tbsp vegetable oil
¼ cup chopped green onion
1 green pepper cut into 1 inch pieces
1-1½ lb meat (chicken, beef, venison) cut into thin strips
1½ cup bean sprouts
1 can sliced water chestnuts drained
10 cherry tomatoes cut in half
1½ cups uncooked rice


¼ cup water
2 tbsp soy sauce
2 tsp cornstarch
¼ tsp ginger
¼ tsp salt
½ tsp pepper

Cook the rice according to directions on box.

Place oil in skillet or wok; cook at medium high heat until hot. Add onion and green pepper. Stir fry until vegetables are tender crisp.

Add meat.

Cook and stir until meat is no longer pink. Add bean sprouts, water chestnuts and tomatoes. Cook covered 2-3 minutes.

Blend water, soy sauce, cornstarch, ginger, salt and pepper in a small bowl. Add to pan or wok.

Cook until thickened and bubbly, 2-3 minutes.

Spread cooked rice over plate and spoon sukiyaki onto rice.