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Chicken Stir-Fry with Broccoli & Mushroom

Beef, Mushroom, and Broccoli Stir Fry 002







What you need:

2 tablespoons low-sodium soy sauce
1 tbsp Braggs Liquid Aminos
1 tbsp cornstarch
1 tsp Agave Nectar
1 pound boneless sirloin, tenderloin, stir fry beef, chicken or pork
2 tbsp Canola Oil
6 cup broccoli florets, no stems
1 pound mushrooms, sliced
1 cup purple onion, sliced thinly
2 cups carrots, diced
2 tbsp cold water
1 tbsp Dijon mustard
1 tbsp lemon juice
1/3 cup green onion, sliced thin

What you do:

1. Combine soy sauce, Braggs Liquid Aminos, cornstarch and agave nectar in a bowl. Toss meat in this mixture and thoroughly coat it.

2. Heat wok over high heat with 1 tbsp of oil. Add meat to hot pan reserving 1 tablespoon of marinade  to add to the veggie mix. Cook for 1-2 minutes and remove beef onto a waiting platter. The meat will continue cooking off the heat and then rejoin the veggies for a quick toss.

3. Add 1 tbsp of Canola oil to the hot wok. Add broccoli, onion, mushrooms, carrots, water, lemon juice and dijon mustard to the pan. Stir and cover to allow broccoli and carrots to cook until tender-crisp. About 4 to 5 minutes.

4. Add the reserved marinade to the veggie mixture. Cook for an additional minute. Turn off the heat and add the sliced green onions and toss lightly.

5. Enjoy. This recipe makes 5 servings with each serving constituting 1.5 cups of stir fry


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