Boy Scout Troop 114

Cooking Merit Badge
Stir-Fry Demo Recipes
Troop 114, Bedford MA
January 28, 2003

Beef & Broccoli

Heat salad oil and a bit of garlic & ginger powder in pan for 30 seconds at medium-high heat.

Cashew Chicken

1. Heat salad oil in pan for 30 seconds at medium-high heat.
   Add marinated chicken and cook until just white (1 - 2 min).
2. Add onions & cook approx. 1 min.
3. Add other vegetables & cook approx. 1 min.
4. Add cashews & chicken broth mixture, reduce heat and cook 1 - 2 minutes more.

Bags-o-Rice

1. Boil Water
2. Add bags of rice (1 bag for 2 people)
3. Boil for 10 minutes
4. Serve with bacon & maple syrup

Preparation

Note: Preparation can be done in advance at home. Plan on a pound of meat for every 4 people. Partially freeze meat before cutting – this makes it easier. Put meat with marinates in plastic bag and put bag in plastic container with a tight lid. You can freeze the entire mixture before putting in your cooler. Vegetables should be prepared and stored in plastic bags. The chicken broth mixture should be stored in a plastic bottle with a tight lid.

Chicken Broth Mixture

Mix in the following ratio:

• ½ cup chicken broth
• 1½ T cornstarch

You need ½ cup for every pound of meat.

Beef

Use round steak. For each pound of meat, mix:

• ¼ tsp. garlic salt
• ½ tsp. chicken bouillon
• 2 tsp. sugar
• 2 Tablespoons rice vinegar
• 3 Tablespoons soy sauce
• 1 Tablespoon salad oil
• Dash of pepper

Slice meat in thin strips (1/8 inch thick), add to mixture, store until ready.

Broccoli

Use ½ pound broccoli for every pound of meat. Separate flowerets into small pieces and set aside until ready.

Chicken

Use boneless breasts. For each pound of meat, mix:

• 1 tsp. sugar
• 1 tsp. garlic salt
• ½ tsp. chicken bouillon
• ½ tsp. salt
• 1 Tablespoon soy sauce
• 2 Tablespoons rice vinegar
• Dash of pepper

Cube chicken, add to mixture, store until ready.

Vegetables & Nuts for Cashew Chicken

For every pound of chicken, use:

• 1 medium onion (diced)
• 8 water chestnuts (diced)
• ½ cup baby corn
• ½ cup bamboo shoots
• ½ cup cashew nuts

You may make substitutions: peanuts for cashews, celery for baby corn, etc.