Asian Stir-fry
From garliclover 16 years agoIngredients
- 2.5 cups chicken broth shopping list
- 3 T vinegar shopping list
- 1/2 cup soy sauce shopping list
- 5 T brown sugar (I like to substitute Splenda) shopping list
- 1/3 cup cornstarch shopping list
- 3 T sriracha shopping list
- 1 T sesame oil shopping list
- 6 cloves of garlic, minced shopping list
- vegetable oil shopping list
- 1 lb meat, in bite-sized slices (good with chicken, shrimp, or beef) shopping list
- 2 packs baby portabello mushrooms shopping list
- 1 white onion, chopped shopping list
- 2 stalks of celery, sliced shopping list
- 1 can water chesnuts shopping list
- 1 can baby corn shopping list
- Additional vegetables, to taste shopping list
- 2 cups basmatti rice, prepared shopping list
How to make it
- 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!
People Who Like This Dish 3
- shibattou Fort Mohave, AZ.
- bakermanrooster Wichita, KS
- clbacon Birmingham, AL
- garliclover Atlanta, GA
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The Rating
Reviewed by 1 people-
Nice recipe. Tasty AND healthy. Big 5...
shibattou in Fort Mohave loved it
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