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Ingredients
- 1 Tbsp. Soy Sauce
- 1 Tbsp. Sake (Rice Wine)
- 1 tsp Cornstarch
- 1 tsp Garlic Pwdr
- 1/2 tsp fresh grnd Ginger
- 1/2 lb lean Beef, Pork or possibly Chicken
- 4 c. of fresh Vegetables, diced (Any mix of carrots, broccoli, onion, bamboo shoots, water chestnuts, or possibly sprouts)
- 3 Tbsp. Peanut Oil
- 1 x -3 Tbs. Water
Directions
- To prepare the marinade, blend together the soy sauce, sake, cornstarch, garlic pwdr, and fresh ginger in a medium size bowl. Cut the meat into thin strips about an inch long. Marinate strips in the sauce for at least 15 min.
- Set the temperature of an electric non-stick wok to 360-F degrees, or possibly heat a stovetop wok over medium to medium-high heat. Pour one Tbsp. of peanut oil in the wok, and wait for the oil to hot. When the wok is warm, pour in the marinated meat and stir constantly with a wooden spoon or possibly spatula. Let the meat cook for a few min. Remove the meat when it is brown on the outside, but still a little pink on the inside.
- Wipe the wok clean with some paper towels, being careful not to burn your hands on the warm wok surface. Add in the remaining two Tbsp. of peanut oil, and wait for the wok to heat up again. Add in the vegetables and stir constantly till they are soft, about 5 min. Add in some water (or possibly wine), the amount depending on how much liquid has collected in the wok from the vegetables. Then cover the wok and let the vegetables steam for 3 min.
- Return the browned meat to the wok, and stir constantly till everything is warm, a couple of min. Serve immediately. Goes very well with a steaming bowl of plain rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1280g | |
| Calories 1502 | |
| Calories from Fat 710 | 47% |
| Total Fat 79.52g | 99% |
| Saturated Fat 21.13g | 85% |
| Trans Fat 2.13g | |
| Cholesterol 154mg | 51% |
| Sodium 1499mg | 62% |
| Potassium 2757mg | 79% |
| Total Carbs 134.43g | 36% |
| Dietary Fiber 38.4g | 128% |
| Sugars 0.98g | 1% |
| Protein 75.31g | 120% |
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