Ingredients
-
1
-
1
-
16
-
2
-
3
-
1
-
1/3
-
1
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
In Large Skillet, Stir Fry Meat in the Oil For 1-2 Minutes or Until No Longer Pink. Remove and Keep Warm. |
|
2
Done
|
in Same Skillet, Add Carrots and 2 T Water. Reduce Heat. Cover and Simmer For 2 Minutes. Add Onions. Stir Fry For 1 Minute. |
|
3
Done
|
Combine Cornstarch and 1/3 C Water Until Smooth. Stir in Soy Sauce, Bouillon, Chili Sauce, Garlic Powder and Ginger. Stir Into Vegetable Mixture. Bring to a Boil and Cook For 1 Minute, Stirring Until Thickened and Bubbly. |
|
4
Done
|
Return Meat to Skillet and Heat Through. Sprinkle With Cashews. |
|
5
Done
|
Serve Over Rice. |
