Mom's Oriental. AKA, Marya's Stir Fry.

AFTER cooking all of the vegetables/meat, etc., cook for 4 minutes with this mix:

1/4 cup Soy Sauce
1/2 tsp. Pepper
1/4 cup Water
4 tsp. Corn Starch
1/4 cup Brown Sugar
***(Marya's add-on's below.)
1 Tbsp. White Vinegar
1/2 tsp. Minced Garlic

OPTIONAL (Mom's):
1 and 1/2 Tbsp. Cooking Sherry
Ketchup (squirt-on, and stir well just before serving for better color/taste)

*Mix the above mixture together in advance, so you can simply pour on the fried goods all at once and start the 4 minutes when it is time.

---

NOTE:

1. I use: beef, carrots, green pepper, onions, & water chestnuts.
2. Noelle's roommate advised that the beef should be fried separately, pan lightly coated with oil, at extremely high heat.  Stir constantly until you no longer see the red meat on the outside, and remove right away...or the meat will cook too long and be tough to eat.  
3. Once meat and veggies are done separately, combine and immediately stir on Mom's mixture above.

Marya's Beef/Bean Chimichanga's.

1# Ground Beef (about)
Taco seasoning packet
1 (15.5 oz.) can kidney beans, rinsed and drained
2-3 T. sour cream
Flour tortilla shells
shredded cheddar
cooking spray

STEPS.

1. Preheat oven to 400 degrees.
2. Prepare the ground beef as directed--brown/drain--with the taco seasoning packet.
3. After draining the beans, mash them (to your liking) in a bowl using the bottom of a cup...or whatever you want; then stir them in with the prepared taco beef and sour cream.  Stir together well.  Set aside.
4. Prepare the chimichangas by placing a shredded cheese on the shell, topping with beef/bean mixture, and folding.  Fold the two sides in towards the middle, then roll the tortilla from end to end.
5. Coat baking sheet with cooking spray; place chimigchangas seam side down; coat with cooking spray, again.
6. Bake 12-15 minutes (or more) until tops are browned and crispy.  Serve.

*Serve with salsa = yummy!!!