Recipe

Asian Stir-fry Recipe

	Garliclover / All my dishes 9 months, 4 weeks ago Try this recipe for the yummy depth of flavors you crave from your favorite Chinese joint, minus all the oil and sodium. These leftovers never last long. Prep:30m Cook:30m Servings:4	Garliclover
	stirfry rice garlic vegetables healthy

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shibattou

Ingredients

2.5 cups chicken broth

3 T vinegar

1/2 cup soy sauce

5 T brown sugar (I like to substitute Splenda)

1/3 cup cornstarch

3 T sriracha

1 T sesame oil

6 cloves of garlic, minced

vegetable oil

1 lb meat, in bite-sized slices (good with chicken, shrimp, or beef)

2 packs baby portabello mushrooms

1 white onion, chopped

2 stalks of celery, sliced

1 can water chesnuts

1 can baby corn

Additional vegetables, to taste

2 cups basmatti rice, prepared

Directions

Combine the first 8 ingredients in an airtight container to create the sauce. Shake well to completely dissolve cornstarch. Set aside.

Cook rice per package directions.

Stir-fry the meat in a small amount of oil, set aside.

Stir-fry the mushrooms, onion, and celery one at a time until almost done - leave each slightly crunchy. Add any other vegetables that you enjoy with stir-fry. Set aside in a bowl.

Shake up your sauce once more, and place it in a large pot over medium-high heat. Stir continuously until mixture visibly thickens and darkens, 10 - 15 minutes depending on your range. Make sure not to let the sauce burn.

Add sauteed vegetables, meat, water chesnuts, and baby corn to sauce. Stir well and once everything is hot, serve over rice - basmatti is my favorite. Eat with chopsticks!

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