HOMEMADE STIRFRY 2 (or more) chicken tenders or 1 med/large steak cut in small strips/chunks 2-3 Tablespoons oil (I use olive oil) 1 onion, chopped/sliced 1 green, red or yellow pepper, seeded and sliced or chopped 1/2 cup of Teriyaki sauce (in the bottle) 1/4 cup of General Tsao sauce (not sure how to spell that) 1/4 cup of water + additional water as needed 1 bunch of broccoli, cut into little trees (about 2 cups) 1 small can of mushrooms, drained (optional) Optional: Squash or zucchini (sliced); carrots (small slices) or whatever veges you have (fresh not frozen) (I buy the prebagged stuff at Gerbes) 2-3 packages of Ramen noodles cooked WITHOUT the seasoning packets and drained. (I used 3 packages last time and I could have fed 4 easily.) Start the ramen noodles after the meat is done because it moves pretty fast after that and you want your ramen noodles ready when the stirfry is done. Drizzle oil in large non-stick skillet. Add the onion/bell peppers/mushrooms/car...
This is how I do it AT HOME MY WAY!