Fresh Ginger StirFry
Beef stir fry meat, already cut up into pieces (from Sunflower market)Teriyaki Ginger Sauce (also from Sunflower market)
Marinade meat in ginger sauce for about an hour prior to cooking, takes about 1/3 cup of marinade. Chop 2 cloves of garlic.
Heat wok with 2 tbls. peanut oil. Add meat and garlic to oil. Cook meat until no longer pink on HIGH heat.
Vegetables:
1 medium sweet onion, chopped
1/2 red onion, chopped into bigger pieces
3 stalks of celery, cut in half, then cut into angled pieces
1 big carrot, cut into bite size pieces
1 green bell pepper, cut into bigger pieces
1 red bell pepper, cut into bigger pieces
2 cups of fresh green beans, trimmed and cut in half
1-2 crowns of broccoli, cut into bite sized pieces
Fresh ginger, peeled, minced, about 2-3 tbls.
Add these vegetables to the wok on high, cook for about 5 minutes, constantly stirring around. Keep on high heat until cooked sufficiently, but still crunchy and firm.
Add 1 cup sugar snap peas at the end, because you want them extra firm, not soggy at all, just heated through. After stirfry has finished cooking, top with a handful of roasted peanuts and serve over hot, brown rice.
Delicious! Tastes even better the next day for lunch after the flavors have soaked into the vegetables all night. It takes quite a bit of time to prepare all the vegetables for this stir fry, so if you have time on a Sunday afternoon, you can chop all the veggies and store them in an airtight container overnight. Then when you are ready for stirfry it will only take 15 minutes to put this healthy and delish meal together.







