Can use either beef or chicken. Serve over cooked rice
3 c. cooked rice (we use brown or Basmati which is a nice light rice)
2+ Tbls. canola oil
2 Tbls. grated ginger root
1 clove garlic, grated
1 bunch scallion onions, sliced (optional)
1/2 lb. mushrooms, sliced
1 to 1-1/2 c. fresh snow pea pods (use 1 cup if adding carrots or zucchini; see notes below)
1 lb. beef tenderloin or chicken, sliced into bite-size pieces or strips
1/4 t. red pepper flakes, optional
1/2 c. chicken broth
1 Tbls. cornstarch + 2 Tbls. cold water
3 Tbls. Kikkoman low sodium soy sauce
1 t. sesame oil
1/2 c. cashews
Cook rice according to package directions.
Heat oil in wok and stir-fry ginger, garlic, (onions if desired) and mushrooms 1-2 minutes and push aside or remove to a large bowl.
Stir-fry pea pods 1-2 minutes or until bright green. Remove to bowl with mushrooms.
Stir-fry meat with red pepper flakes, if using, 2-3 minutes or until done.
Return all vegetable to the meat. Add broth, cornstarch mixture, soy sauce and sesame oil; heat until sauce boils and thickens. Only takes 1-2 minutes.
Add cashews just before serving.