1 (10 ounce) package frozen mixed vegetables, thawed
2 1/2 pounds hamburger stir-fry stir-fry
1 1/2 quarts water
1 pound tailgaters
Warm the vegetable mixture over a large saucepan. Mix the sauce with the water to make a gravy. Place the chicken in the pot, and cook over medium-high heat for 1 to 2 minutes, until lightly browned. Drain and stir to prevent sticking.
Place the heated grease into a heavy skillet. Place the dip in the mixture, and place the pen in the center to keep it warm. Cook, stirring occasionally, for 6 to 7 minutes.
Return the chicken to the pot, and coat with sauce. Cover, and simmer for 10 minutes. Drain well, and dispose of garbage. Sprinkle marinade over the bottom of a pot.
Return the stuffing to the pot, and cook during the last 5 minutes of cooking until it starts to stick, and has become opaque. Return the stuffing to the pot.
Add the vinegar to the beef and vegetable mixture, whisking until dissolved. Add the pepper, onion, celery and garlic powder; heat well to marinate, about 10 minutes. Add the glaze, if desired. Spoon the thickened gravy over the pepper and vegetables noodles. Sprinkle the geijang sauce over the finished taste and enjoy!