Kevin's recipe and can be used with chicken, shrimp, beef or venison. Sometimes we use a combination.
*Cook rice ahead of time and chop veg.
*On medium high, heat 2 Tbsp oil & cook onion & celery about 3 min.
*Then add garlic, ginger and peppers & cook for 2 more min. until onions are transparent.
*Remove veg to a bowl and set aside.
*Cook meat in a couple of batches for 2 minutes each, adding garlic & ginger in the last minute.
*Remove meat to "cooked" bowl.
*For sauce: Add sake to wok, cooking of the alcohol and deglazing the pan.
*Add rice vinegar, fish sauce & soy sauce and boil to reduce 2 minutes.
*Toss in the meat & veg to reheat and then the rice & toss to mix in sauce.
*Serve Hot.
Cut the meat thinly and evenly
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (177g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 467 | ||
Calories from Fat: 6 (1%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.7g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 799.2mg | 28 % | |
Potassium 147.8mg | 4 % | |
Total Carbohydrate 92g | 27 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 91.9g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 467
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.