Tuesday, April 19, 2011



   3/4 cup vegetable broth

   1 bunch green onions

   2 carrots, sliced diagonally 1/8-inch thick

   2 tsp vegetable oil, divided

   1 small bunch broccoli

   1 lb. veggie beef strips (try Trader Joes Brand)

   1/4 tsp. red pepper flakes

   1 tsp. minced garlic

   1 Tbsp. minced fresh ginger

   1 Tbsp. distilled white vinegar (or rice wine vinegar)

   1 Tbsp. cornstarch

   2 Tbsp. soy sauce

In a small bowl, combine the soy sauce, cornstarch, vinegar, ginger, garlic, and red pepper flakes. Whisk until combined. Toss in the veggie beef and let stand for 10 to 20 minutes. Cut the broccoli florets from the stem and slice the stems into 1/4-inch-thick pieces. Heat a wok or large skillet over high heat. Add 1 tsp. of the oil. When almost smoking, add the beef mixture and stir-fry for 1 minute. Remove from the wok. Add the remaining oil and the vegetables, stir-frying for 1 minute. Add the broth and cook, scraping the bottom, until the vegetables are tender. Return the beef to the wok and heat through.

You can also use my "Chinese Stir-Fry" Sauce if you've already made a batch!


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