Versatile stir fry would be great with chicken, shrimp, or pork

My Daughter\'s Kitchen Kitchen Notebook week 3, fall 2017-07112017-0007
Beef stir fry made during week 3 of the fall 2017 My Daughter's Kitchen cooking program at Wiggins.

While all agreed the Beef Stir-Fry was a very tasty dish, everyone suggested ways to make it even better.  Ideas included using chicken, pork, shrimp, or scallops instead of the beef.  We even added some leftover zucchini noodles from our school's healthy snack of the day to our recipe.  And while some ate their stir-fry starting with all the rice or all the beef, Leeyauna Davis insisted every ingredient needed to be on every forkful for the best experience.