Stir-Fry - Penzeys

By á-46

Prep. time: 15 minutes
serves 4

Ingredients

• 1 lb. pork, beef or chicken cubed
• 1/2 tsp. GRANULATED GARLIC POWDER
• 1-2 TB. soy sauce (we used reduced sodium)
• 1-2 TB. hoisin sauce
• 1-2 tsp. sriracha or your favorite hot sauce, to taste
• 2-4 TB. oil, divided
• 1 medium onion, chopped
• 2 garlic cloves, chopped (1/2 tsp. PENZEYS MINCED GARLIC)
• 2 carrots, peeled and sliced into coins
• 1 Cup broccoli, cut into florets
• 1 small zucchini, sliced
• 1/2 Cup chopped tomatoes, 1 medium or a dozen grape tomatoes
• 1 small head bok choy, chopped
• 1-2 tsp. soy sauce
• 1-2 tsp. hoisin sauce
• 1 tsp. sesame oil
• 1 tsp. SWEET CURRY POWDER

Preparation

Step 1

In a bowl, combine the meat, garlic, soy sauce, hoisin and hot sauce. Let marinate while you prepare all of your vegetables.

Cook rice according to package directions. While the rice cooks, divide the oil between two frying pans, one for the meat and one for the veggies.

Add the meat to one pan and cook over medium heat, turning the cubes to brown all of the sides. This takes awhile.

Heat the veggie pan over medium-high heat. Start with the harder vegetables that cook longer, and then add the softer, quicker-cooking ones as you go.

Add the onions, garlic and carrots and cook for 3-5 minutes. Add the broccoli and cook for 3 minutes.

Add the zucchini, tomatoes and bok choy and cook for 3 minutes.

Add the soy sauce, hoisin, sesame oil, CURRY POWDER, stir and cook 2-3 minutes, then gently blend in the cooked tofu and heat a final minute or two.

Serve over rice or noodles.