½ lb beef tenderloin or flank steak, thinly sliced
2 tablespoons oil
1 ½ teaspoons ginger, peeled and finely chopped
1 clove garlic, finely chopped
¼ cup red onion chunks
¼ lb asparagus, cut into 2 inch lengths
¼ cup sliced zucchini
1 red jalapeno pepper, cut into rings
3 mushrooms, sliced
¼ cup yellow bell pepper chunks
¼ lb cooked shrimp
¼ cup Ying’s Spicy Kungpao Sauce
1. Heat oil in a wok over medium heat.
2. Add ginger and garlic, stir until aromatic, then add beef. Stir-fry for 30 seconds, add onion, asparagus, zucchini, red jalapeno pepper, mushrooms and yellow bell pepper.
3. Stir fry for 1 minute. Add cooked shrimp and stir fry for 30 more seconds.
4. Add the sauce, stir-fry until everything is evenly coated with sauce.
Makes 3-4 servings.