stir fry – The Funky Oven

AKA my version of the “egg roll in a bowl”. It is really just cabbage stir fry but I guess that does not sound like as much fun.

I am not sure there are many filling meals that are also this healthy. You can easily leave out the rice, or use brown rice, or even quinoa.

2 pounds ground turkey 93% lean

1 package 8-10 ounces shredded cabbage

2 large carrots julienned

1 orange bell pepper thinly sliced

1/2 cup broccoli cut small

5 green onions sliced

2 hot thai peppers chopped

1/2 cup low sodium soy sauce

1 1/2 teaspoons corn starch

1/4 cup chicken broth

1 tablespoon sriracha

1 teaspoon garlic powder

1 tablespoon sesame oil

1 tablespoon dark brown sugar

1/4 teaspoon chinese 5 spice

Lime wedges to garnish

cooked white rice

roasted cashews to garnish

soy sauce to garnish

Prep all the veggies first.

Mix the soy sauce, chicken broth, cornstarch, brown sugar, sesame oil, sriracha, garlic powder and 5 spice.

Sauté the turkey until done.

Add in veggies. Cook about 3-5 minutes. Add in the sauce. Stir and done. Garnish with fresh lime juice, cashews, green onions, sriracha.

2 tablespoons olive oil

2 pounds thin sliced chuck roast

1/3 cup corn starch

2 teaspoons garlic powder

1/2 cup water

1 yellow onion coarse chopped

2 cups broccoli florets

3 cloves garlic chopped

2/3 cup low sodium soy sauce

2 tablespoons Hoison sauce

1 teaspoon chinese 5 spice

This recipe really work best if everything is prepared before cooking. Mix the seasoning. Mix the beef. Chop the veggies.

Mix the cornstarch, water, and garlic powder in a boil. Add beef and let set at least 30 minutes. Heat oil in wok over medium high heat. Add beef and cook until just done. Cook in batches if needed. Remove beef from pan when done. Add veggies into pan and saute for 3-5 minutes. Mix the soy, hoison and 5 spice. Pour over veggies. Cook until the veggies are done (to your liking). We like ours crisp so we just add the beef in and mix.

Serve over cooked white rice.