1 c. green or mixed bell peppers, chopped
1 c. celery, diagonal cut 1-2 inches long
1 c. carrots, cut 1/8 inch thick
1 c. onions, cut into petals
1 c. pineapple chunks or tidbits
1 c. sugar snap peas (optional)
2 c. meat, in bite sizes (beef, chicken or pork)
2 T. cornstarch
1 c. Cookies Korean BBQ Sauce
2 T. sesame or canola oil
Cooked rice or noodles
Add oil to medium wok or skillet and heat. Toss meat with cornstarch and then put in wok/skillet with the oil. Stir until meat is done. Remove meat and cover.
Place vegetables in the wok/skillet with 1/4 c. water and steam until done, but still crisp (2-3 minutes). When vegetables are done, add the meat back in along with pineapple and stir through. Add 1 c. Cookies Korean BBQ Sauce. Heat through 1-2 minutes and serve over cooked rice or noodles.