Chinese Fondue Stir-Fry (for leftover meat, vegetables, broth and sauce)
1/2 lb (225 g) fondue meat (chicken, beef or other)
2 tablespoons (30 ml) canola oil
4 green onions, thinly sliced
2 cloves garlic, finely chopped
1 teaspoon (5 ml) fresh ginger, finely chopped
1/4 teaspoon (1 ml) sambal oelek
6 cups (1.5 litres) mixed vegetables, of your choice (mushrooms, peppers, sweet peas, broccoli, etc.)
1/2 cup (125 ml) chicken or fondue broth
3 tablespoons (45 ml) hoisin sauce
Salt and pepper
In a large skillet or wok over high heat, brown the meat in the oil. Add the onions, garlic, ginger, and sambal oelek and cook for 1 minute. Set aside on a plate.
In the same skillet, brown the vegetables. Add oil, if needed. Add the broth and sauce. Bring to boil and simmer until the sauce is syrupy and the vegetables are tender. Put the meat mixture back in the skillet. Adjust the seasoning.