Tuesday, June 18 2013, 10:06 AM MDT
Stir Fry for Two
As aired on February 16, 2012
Recipe Courtesy of Dian Thomas
1 to 2 Tablespoons canola oil
4 oz of raw beef, chicken or pork, thinly sliced across the grain
1/2 onion, diced
1 clove garlic, minced
1 teaspoon ginger, finely grated
1/2 to 3/4 cup chicken stock or water
2-3 c. vegetables, cut into bite-sized pieces (*carrots, celery, mushrooms, asparagus, bell peppers, zucchini, yellow squash, bean sprouts, broccoli, *cauliflower, snow peas, bean sprouts, etc.)
1 teaspoon Tamari (reduced sodium)
1 Tablespoon Ultra Gel
Warm oil in a hot wok; add uncooked meat. Stir-fry until no longer pink. Remove meat and set aside. Add onion, garlic, and ginger and stir-fry for about 1 minute. Add prepared vegetables and chicken stock and stir until vegetable are well combined. Cover with tight-fitting lid and steam for about 2 minutes or until vegetables are crisp-tender. Stir in cooked meat. Season with Tamari or other seasonings, as desired. Push meat/vegetable mixture to the side and gradually add Ultra Gel to broth, stirring constantly until broth thickens. Mix vegetables and meat with thickened broth to coat. If desired, served with steamed rice.
*Cut dense vegetables like carrots and cauliflower into smaller pieces or add them before the other vegetables and let them cook for a minute or two before adding the rest of the vegetables.
Meet and talk with Dian Thomas in person! Check your grocery ads (Feb15) for a schedule of her book signings at Dan’s Foods, A-Fresh Markets, and Macey’s or go to her website at www.dianthomas.com. Dian Thomas’s new book, Tipping the Scales in Your Favor, is available at the above stores, Costco Deseret Book and bookstores.