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
- Mix soy sauce, water, honey, chili paste, pepper and cornstarch in bowl.
- Over high heat, brown meat quickly.
- Saute vegetables, stirring constantly, for 5 minutes with garlic.
- Add orange zest.
- Saute 1 more minute.
- Add liquid mixture.
- Let boil 30 seconds.
- 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)