TERIYAKI MEAT AND VEGETABLE STIR-FRY

**This quick and easy dish will become a favorite because it is so versatile.  Use leftover steak or chicken or purchase stir-fry beef strips and add to the following vegetable mixture.  You may experiment with whatever vegetables you enjoy but I encourage you to try the addition of green cabbage.  It is highly nutritious and tastes great.  I use teriyaki sauce to finish it off.   I really like the tangy and sweet notes that it provides.  This meat and vegetable stir-fry is great when served over your favorite rice or Japanese noodles or even in a soft flour tortilla with a dollop of sour cream.  Let me know what you think!

Instructions for the meat:

*If using leftover (already cooked) steak or chicken, cut into strips or bite size pieces and set aside.

**If using uncooked stir-fry beef strips or bite-size chunks of chicken, sauté in a bit of olive oil until cooked to desired doneness and set aside.

Instructions for the vegetable mixture:

3 Tablespoons olive oil

2 Tablespoons butter (optional)

1 small onion, chopped

2 large stalks celery, chopped

1 red or yellow bell pepper, cut into small strips

1 cup chopped broccoli (you can even use frozen chopped broccoli—just toss it in)

*Saute the above vegetables, stirring often until onions and celery are translucent

Then add:

1----2  cups of green cabbage, cut into long strips

2 teaspoons sesame seeds (optional)

½ teaspoon hot pepper flakes (optional)

Kosher salt and black pepper to taste

*Place a lid on top of the stir fry after the addition of the cabbage---the steam helps it to wilt a bit faster.

*After about 5 minutes, take the lid off and stir.

Vegetables should be crisp-tender, or you can cook longer until vegetables are done to your liking.

To finish:

Stir meat into the vegetable mixture.

Pour desired amount of teriyaki sauce over mixture and toss to coat lightly.

Serve over rice, Japanese noodles or in a flour tortilla.