1 Teaspoon of Fresh Ginger
1 Teaspoon of Fresh Garlic Cloves
1/3 Cup of Fresh Scallions
1 Teaspoon of Sesame Seeds
½ Teaspoon of Red Pepper Flakes (Optional)
1 Tablespoon of Corn Starch
¼ Cup of Water or Stock
1 – 8 Ounce can of Water Chestnuts or Bamboo Shoots (Sliced)
¼ Cup Soy Sauce (Low Sodium is an option)
1 Tablespoon of Hoisin or Teriyaki Sauce
¼ Cup of Vegetable Oil, Sesame Oil or Peanut Oil
Prep: Cut Vegetables into even sizes, Mince Garlic & Ginger, Thinly Slice Scallions.
Boil: Lo Mein, Rice Noodle, Whole Grain Rice or White Rice.
Pan Fry: Slice or Cube pieces of meat then pan fry for approximately 5 to 7 minutes.
Sauce: Combine Water, Soy Sauce, Hoisin Sauce, Garlic, Ginger and Scallions in a bowl.
(Tip: For a thicker sauce add in 1 Tablespoon of Corn Starch and stir.)
Optional Ingredients: Sriracha Sauce, Red Curry Paste
Heat Wok to a medium high and add 2 Tablespoons of Oil. Add Vegetables, Red Pepper Flakes, Sesame Seeds and stir-fry for 3 to 5 minutes. Add meat and Sauce…continue to Stir Fry for an additional 2 minutes. Spoon on top of your favorite rice or noodle & garnish with a few scallions. Enjoy!