Chinese Fondue Stir-Fry (for leftover meat, vegetables, broth and sauce)

Name: Chinese Fondue Stir-Fry (for leftover meat, vegetables, broth and sauce)
Ingredients: 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 or; 3 tablespoons (45 ml) mustard and hoisin fondue sauce (see recipe)

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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 veget

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Ingredients

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 or
3 tablespoons (45 ml) mustard and hoisin fondue sauce (see recipe)