Mandarin Orange Szechuan Stir-Fry

• 2 tsp. chopped garlic
• 1 c. sliced onion
• 1 c. sliced bell pepper (green, red or yellow)
• 1 c. quartered mushrooms
• 1 c. chopped broccoli
• 1 c. diced carrots, boiled for 1 minute in 2 c. water first, then drained
• 1 c. water chestnuts
• zest of 1 orange (can be grated on fine cheese grater)
• 1 c. beef, pork, chicken or shrimp (if desired), cubed
• 1 tsp. olive oil
• 2 Tbsp. each: soy sauce, water and honey
• 1 Tbsp. cornstarch
• 1 tsp. chili paste (optional)
• 1/8 tsp. black pepper

1. Mix soy sauce, water, honey, chili paste, pepper and cornstarch in bowl.
2. Over high heat, brown meat quickly.
3. Saute vegetables, stirring constantly, for 5 minutes with garlic.
4. Add orange zest.
5. Saute 1 more minute.
6. Add liquid mixture.
7. Let boil 30 seconds.
8. Serve over rice.

garlic, onion, bell pepper, mushrooms, broccoli, carrots, water chestnuts, beef, olive oil, soy sauce, cornstarch, chili paste, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696226 (may not work)