Spring Vegetable Stir Fry 1 lb pork or steak, cut into strips 1 cup snap peas, destemmed 1 cup carrots, julienned 1 8oz can sliced water chestnuts, drained 1/4 cup Clearly Organic Olive Oil 2 Tablespoons soy sauce 1 teaspoon Clearly Organic Dried Ginger 1 green onion finely chopped 1/8 teaspoon Clearly Organic Ground Pepper Sprinkle of brown sugar (optional)

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Spring Vegetable Stir Fry

Posted May 8th, 2017

1 lb pork or steak, cut into strips

1 cup snap peas, destemmed

1 cup carrots, julienned

1 8oz can sliced water chestnuts, drained

Marinade:

1/4 cup Clearly Organic Olive Oil

2 Tablespoons soy sauce

1 teaspoon Clearly Organic Dried Ginger

1 green onion finely chopped

1/8 teaspoon Clearly Organic Ground Pepper

Sprinkle of brown sugar (optional)

Cut meat into strips and add to a glass bowl or gallon size zip lock bag. Wash and prepare snap peas and carrots. Then add all vegetables and meat together. Prepare marinade in a small bowl. Whisk together oil, soy sauce, spices, green onion and a pinch of brown sugar. Pour marinade over the top of the meat and veggies. Gently toss to combine. Let mixture marinade in the refrigerator for about 2 hours. Prepare stir fry in a large sauté pan over medium to high heat, stirring occasionally. Cook until meat has reached desired doneness. About 8-10 minutes.

Spring Vegetable Stir Fry

Spring Vegetable Stir Fry

Spring Vegetable Stir Fry

Spring Vegetable Stir Fry

Spring Vegetable Stir Fry

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