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“Found this recipe in the bottom of a pile of old magazine clipped recipes. Not sure how old it is or what magazine it is from. Posting for safe keeping.”
READY IN:
25mins
SERVES:
4
YIELD:
4 meals
UNITS:
US

Ingredients Nutrition

Directions

  1. In large skillet, stir fry meat in the oil for 1-2 minutes or until no longer pink. Remove and keep warm.
  2. 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. 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. Return meat to skillet and heat through. Sprinkle with cashews.
  5. Serve over rice.

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