Pot Roast Stir Fry

This is the first recipe I can safely say is entirely of my own creation. Many others have had inspiration from somewhere else, but this was something that was just sitting in my mind waiting to come out. Yes, that sounds silly.

Supplies:

- 1lb Stew Meat
- 1 Red Onion
- 1 Red Bell Pepper
- 4 minced Cloves of Garlic
- 3 Tblsp Soy Sauce
- 3 Tblsp Cooking Sherry
- 2 tsp Ground Ginger
- Dash of Red Pepper

Directions:

- Chop up the red onion how you like. I cut it into large pieces, but you can chop it up finer if you want to. Sautee the chopped onion and minced garlic until the onion is really soft.*I am cooking this in the wok, but you can easily cook it in a regular pan.

- Add the meat once the onions are soft. Let it cook until all sides are brown. Then add the Soy Sauce, Cooking Sherry, Ground Ginger, and a dash of Red Pepper.


- If the meat isn't cooking through for you, cover it and check on it every five to ten minutes. It takes longer to cook in the wok. If you're cooking it in a pan this pay not be a problem. If you do have to cover it, go ahead and add the red peppers. It will help them cook a little faster as well and be softer for your stir fry!

- This is the "first draft" of this recipe. I think adding some kind of mushroom and possibly cut up zucchini would definitely add to the stir fry. More veggies are always a "yes" with stir fry!

ENJOY!