A healthy and crispy stir fry that can be served with multiple choices and your choice of veggies!
Ing:
2 tbsp olive oil
Stir Frying:
1 cup pea pods
1 cup green pepper diced
1 cup yellow peppers diced
1 cup red bell peppers diced
1 small onion diced
1 cup carrots diced
2 cups plain mushrooms
1/2 cups sliced canned chestnuts
2 cups cubed cooked beef stew
Sauce:
2 tbsp of dark soy sauce
1 tbsp black vinegar
3 tbsp pomegranate balsamic vinaigrette
1 tbsp cornstarch
3 tbsp of orange and ginger sauce
Sriracha sauce per your taste (optional)
Method:
In a wok add a tbsp of olive oil and saute the mushrooms till they are dark in color, in the mean time make the sauce by adding it in a separate container and keep it aside. Start by adding the soy sauce, black vinegar, balsamic vinaigrette, cornstarch, mix all this ingredients really well, and then add the ginger and orange sauce. Keep this aside till the stir fry is completely assembled. Once the mushrooms are sauteed really well put it in a different plate and set it aside, in the same wok add the other 1 tbsp of olive oil and add the onion, all the bell peppers, pea pods and carrots. Stir fry on high till your decided doneness. Next add the mushrooms and give it a good stir, now go ahead and add the cooked meat and stir well making sure all the ing have incorporated really well, make a well in the middle and pour the sauce in the middle, mix well once it starts thickening mix all the ing again and lastly add the chestnuts and either serve it over farvel pasta, or any other type of rice, quinoa, brown rice or fried rice.
Enjoy!

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