Why get salty Chinese take-out for dinner when you can make your own healthier version in less time than it takes to actually go get the take-out! This is a recipe that I make often for my family, even my pickiest eater loves it! You can use whatever protein and veggies you have on hand, all that is needed is a pound and a half of protein and 4 cups of veggies. Break out that rice cooker that you received as a gift to cook some steamed rice (white or brown, whichever you like). Pass some soy sauce, and maybe some chopsticks, and voila – Chinese night will be in full force.
1 ½ lbs. boneless skinless meat: can be chicken breasts, thighs, flank or sirloin steak, pork loin or tenderloin
3 Tbsp. Soy Sauce
1 Tbsp. Cornstarch
1 Tbsp. Asian chili-garlic sauce
2 tsp. Grated fresh Ginger
1 tsp. Granulated Natural Sugar
4 tsp. Olive oil
4 to 5 c. sliced or diced veggies: can be carrots, broccoli, cauliflower, asparagus, onions, bell peppers, celery, zucchini, yellow squash, mushrooms, snow peas
2 large cloves Garlic, minced
Dash of salt
½ c. broth or broth
Dash of crushed red pepper
3 c. cooked rice, can be white or brown
Slice meat into thin strips. In a medium bowl, combine the sliced meat, 2 Tbsp. soy sauce, cornstarch, chili-garlic sauce, ginger, and sugar together until meat is thoroughly coated. Set aside.
Heat 2 tsp. of the oil in a large skillet over med-high heat. Add the veggies, sauté until veggies start to soften, about 3 minutes. Add the garlic and dash of salt, cook 1 more minute. Remove veggies from skillet to a bowl, set aside.
Add remaining 2 tsp. oil to skillet, add half of marinated meat mixture, cook; stirring often until meat is browned. Remove cooked meat to a clean bowl, add remaining raw meat to skillet, cook until all meat is browned.
Return cooked meat and veggies to skillet and add water, remaining 1 Tbsp. soy sauce, and dash of crushed red pepper. Stir-fry until sauce is thick and coats mixture well.
Serve stir fry over rice.
Makes 4-6 servings
