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

Cooking

Beef & Broccoli

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

  1. Add marinated beef strips & extra juice and cook until just brown (1 – 2 min).
  2. Add broccoli & cook 1 min.
  3. Add chicken broth mixture, cover, reduce heat and cook 1 – 2 minutes more.  Broccoli should be cooked, but still firm.

Cashew Chicken

  1. Heat salad oil in pan for 30 seconds at medium-high heat.
  2. Add marinated chicken and cook until just white (1 – 2 min).
  3. Add onions & cook approx. 1 min.
  4. Add other vegetables & cook approx. 1 min.
  5. 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
  1. 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 T. rice vinegar

*      3 T. soy sauce

*      1 T. 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 T. soy sauce

*      2 T. 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.