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Sweet and Sour Stir Fry




Source of Recipe


Angela Lowry


Recipe Introduction


Serve finished stir fry over boiled quinoa, millet, buckwheat groats, finely grated zucchini boiled like noodles, spaghetti squash.


List of Ingredients




1 lb beef cut meat into thin strips or small cubes
2 T sesame oil
1 t fresh grated ginger
Any or all following vegetables cut into thin strips or pieces
1/2 onion
1 1/2 cup cabbage Napa, or regular
1 red bell pepper
1/2 cup jimica
1/2 cup celery
1 cup zucchini or other summer squash
1/2 cup eggplant
1/2 cup sugar peas or snow peas or english peas
1/2 cup mushrooms
1 cup broccoli or cauliflower

For Sauce:

1 T molasses or honey
1/2 cup crushed pineapple
more grated ginger
1-2 T arrowroot
3/4 cup cold water
salt to taste
red pepper to taste

Recipe



Prep all your ingredients. Use at least three vegetables and as many as you like. Make the size of slices or pieces consistent.

Heat oil in wok or large skillet, add onion, ginger, red pepper, add meat when oil is very hot. stir and toss till browned. Drain meat and put aside.

Add a little more oil to the pan and throw in 1/2 skillet full of vegetables, stir to coat, add 1/2 cup water, stir, cover and steam for 3-5 minutes, remove and repeat till all vegetables are done. The vegs should be steamed but not soggy.

Add molasses or honey, pineapple, salt, more grated ginger, and heat on medium heat for 2 minutes. Mix arrowroot with water and add to pan, stirring constantly until starts to thicken, remove from heat, toss cooked vegs and meat
into sauce and mix.