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Ingredientes
- 1/2 c. chicken or possibly beef broth
- 3 tbsp. soy sauce
- 1 tbsp. cornstarch
- 2 tbsp. oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, chopped
- 3 c. vegetables of your choice
- 1 pound boneless pork, chicken or possibly beef, cut into bite sized strips
- 1 c. nuts (walnuts/peanuts)
- 1 med. tomato, wedged
- Warm cooked rice
Direcciones
- Blend broth, soy and cornstarch; set aside. Heat oil in wok or possibly 12 inch skillet over high heat. Stir fry ginger root and garlic in oil for 30 seconds. Add in desired vegetables; stir-fry for 2 to 3 min. Remove vegetables; set aside. Add in meat strips to wok, adding more oil if necessary; stir-fry 2 to 3 min or possibly till well browned. Push meat up side of wok; add in nuts and stir-fry 1 to 2 min till golden brown. Push nuts away from center; stir broth mix and pour into center of wok. Cook till bubbly. Return vegetables to wok and add in tomatoes. Cover and cook for 1 to 2 min. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 128g | |
| Recipe makes 6 servings | |
| Calories 308 | |
| Calories from Fat 191 | 62% |
| Total Fat 22.17g | 28% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.12g | |
| Cholesterol 42mg | 14% |
| Sodium 641mg | 27% |
| Potassium 475mg | 14% |
| Total Carbs 8.54g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.7g | 1% |
| Protein 20.0g | 32% |
