Soy Ginger Stir-fry
I just love a one pan entree, don’t you? Especially one that comes together in literally just a few minutes. That’s the beauty of a stir-fry, along with the fact that you can use anything you want really in it. I had some bison steaks still in my freezer from the bison auction, at last year’s stock show here in Denver, but you could use beef, chicken, shrimp, or tofu in this recipe just as easily.Quickly stir-fry the meat, add the vegetables to cook for just a couple of minutes, and finish with a nice soy-based sauce thickened with cornstarch……and you have dinner on the table so fast. Serve this over brown rice for a healthy yet filling dinner. PS How did February get here so fast? Weren’t we just decorating for Christmas?
- 1 pound bison meat (flank, NY, london broil), thinly sliced (or use chicken, beef, shrimp, or tofu)
- 1 tablespoon canola oil
- 3 tablespoons soy sauce
- 2 large garlic cloves, minced
- 1-inch piece of fresh ginger, minced
- 4 cups of mixed chopped vegetables (I used red pepper, celery, zucchini, and cherry tomatoes)
- ½ cup water
- ¼ cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon ketchup
- 1 teaspoon sugar (optional)
- 2 tablespoons cornstarch
- Toss the sliced meat with the canola oil, soy sauce, garlic and ginger and marinate in the refrigerate for 1-4 hours. Heat a large skillet over high heat and stir fry the meat until it is browned, about 3 minutes. Add the vegetables, toss together, and stir fry for 3-5 minutes until the vegetables are tender crisp.
- Combine the water with the soy sauce, vinegar, ketchup, sugar, and cornstarch in a small covered container and shake well to mix. Stir into the hot meat and vegetables and cook, stirring constantly, until thickened, about 1 minute. Serve immediately.