- 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
- 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
- 1 Tbsp. Driftless Sunflower Oil
- Sauce:
- ½ c. soy sauce
- ½ c. chicken broth
- 1 Tbsp. Non-GMO Cornstarch
- 1 Tbsp. Honey
- 1 tsp. Sesame seed oil
- 1 tsp. Rice wine vinegar
- 2” piece of ginger – grated into paste
- 2 cloves garlic – minced or grated
- Mix sauce up, set aside.
- If choosing to put meat in, cook meat of choice and set aside.
- Chop up veggies.
- Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
- When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
- Serve over rice.