Stir-Fry

by EmilyCarro

Marinate your favorite meat; shrimp, chicken, steak and this makes for a quick, easy and delicious meal.

INGREDIENTS

2 bags Cauliflower rice ; cooked according to directions
1 large bag Stir-fry vegetables ; cooked according to directions
1 bottle Kikkoman Stir-fry sauce
2 tsp Ginger
1/2 Tbsp Minced Garlic
MEATS:
1 bag Frozen Medium Shrimp ; shelled, deveined and thawed
3 Chicken breast halves ; thinly sliced
1 lb Beef sirloin ; cut into thin strips
2 Tbsp Sesame Oil ; divided
1 Tbsp Sesame seeds
8 oz can Water chestnuts ; drained
4 oz can Sliced mushrooms ; drained
8 oz can Baby corn ; drained

Servings

INSTRUCTIONS

Prepare the cauliflower rice as directed on package.

In a large zip-lock bag, combine the meat of choice, 1 cup of the stir-fry sauce, ginger and minced garlic.

Refrigerate for 15-30 minutes.

Heat 1 Tbsp of the sesame oil in a large, deep skillet, or a wok. Follow the directions on the package for the

frozen stir-fry vegetables. Add in the water chestnuts, baby corn and sliced mushrooms. Sprinkle the top of the veggies with

the sesame seeds.

Saute vegetables for about 3-5 minutes, remove from skillet and cover to keep warm.

Remove meat from marinade, reserving liquid.

Heat 1 tablespoon sesame oil in same skillet. Cook and stir the meat until slightly pink on the inside, about 2 minutes per side; return vegetables and pour remaining marinade into skillet.

Bring to a boil; cook and stir until the meat until fully cooked and vegetables are tender, 5 to 7 minutes.

Serve over cauliflower, or steamed white rice.

NOTES

Alert editor

Stir-Fry

2 bags Cauliflower rice cooked according to directions
1 large bag Stir-fry vegetables cooked according to directions
1 bottle Kikkoman Stir-fry sauce 
2 tsp Ginger 
1/2 Tbsp Minced Garlic 
  MEATS: 
1 bag Frozen Medium Shrimp shelled, deveined and thawed
3  Chicken breast halves thinly sliced
1 lb Beef sirloin cut into thin strips
2 Tbsp Sesame Oil divided
1 Tbsp Sesame seeds 
8 oz can Water chestnuts drained
4 oz can Sliced mushrooms drained
8 oz can Baby corn drained

Prepare the cauliflower rice as directed on package.
In a large zip-lock bag, combine the meat of choice, 1 cup of the stir-fry sauce, ginger and minced garlic.
Refrigerate for 15-30 minutes.
Heat 1 Tbsp of the sesame oil in a large, deep skillet, or a wok. Follow the directions on the package for the 
frozen stir-fry vegetables. Add in the water chestnuts, baby corn and sliced mushrooms. Sprinkle the top of the veggies with 
the sesame seeds.
Saute vegetables for about 3-5 minutes, remove  from skillet and cover to keep warm.
Remove meat from marinade, reserving liquid. 
Heat 1 tablespoon sesame oil in same skillet. Cook and stir the meat until slightly pink on the inside, about 2 minutes per side; return vegetables and pour remaining marinade into skillet. 
Bring to a boil; cook and stir until the meat until fully cooked and vegetables are tender, 5 to 7 minutes. 
Serve over cauliflower, or steamed white rice.

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Stir-Fry
EmilyCarro

Nutrition

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Serving Size: 1 Serving (143g)
Recipe Makes: 6 Servings

Calories: 286
Calories from Fat: 158 (55%)

Amt Per Serving		% DV

	Total Fat 17.5g	23 %
	Saturated Fat 5.4g	27 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 3.1g
Cholesterol 73.5mg		23 %
Sodium 77.5mg		3 %
Potassium 406.1mg		11 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 0.8g
Protein 29.3g		42 %
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.

About Our Nutrition Facts

Calories per serving: 286

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