Featured Recipe

My husband always comes up with the best names for my recipes; I generally call them by the ingredients they're made up with. Today's recipe, for example, was originally called Garlic Chili Ginger Steak with Asian Vegetables; now it's called Spring Stirfry. Much better. It is called Spring Stirfry not only because spring is on the way, but because of all the colourful veggies and bright flavours. The beef could also be substititued for chicken if you like.

Spring Stiryfry

Stirfry
1 each green and yellow pepper, diced
I cup carrots, diced
2 green onions, minced
4 gloves garlic, minced
1 cup broccoli slaw
2 cups bean sprouts
1/2 pound fast fry steaks (about 4 largeish) or 2 packages stirfry strips cut into small pieces
1/2 tsp black pepper
1 TBSP vegetable oil
1/2 tsp salt
1/2 beef bouillon cube, crumbled

Sauce
1/2 cup sweet Thai chili sauce (I like VH brand best)
1 TBSP thick teryaki sauce
1/2 cup water
1/4 tsp sesame oil
2 tsp rice wine vinegar
pinch chili flakes (optional, depending on how spicy you want it)
1 TBSP ginger powder
pinch cumin
pinch cinnamon
1/2 beef bouillon cube
2 TBSP corn starch

Method

1. Heat the vegetable oil in a large, deep pan or wok. When the oil is hot, add the carrot and cook for about 7 minutes (you want to add the carrot first because it is the hardest vegetable and takes the longest to soften). Next, add the green and yellow peppers. Cook about 5 minutes. Then add the beef. Season with salt and pepper, add the spices and crumble in half the bouillon cube. Cook, stirring frequently until the beef is mostly cooked (only a little pink left) and the vegetables are soft, about 5 minutes. Add the green onion and garlic and cook for 1 minute more. Add the broccoli slaw and the bean sprouts and cook for 2 minutes
2. Make the sauce while you are cooking the stirfry. Put all ingredients (except the cornstarch) in a small bowl and whick together with a fork. Add the corn starch just before adding the sauce to the stirfy and mix until completely dissolved.
3. Add the sauce to the stifry. Stir to coat. Cook, stirring frequently until the sauce loses that "milky" look from the cornstarch and takes on a glossy look, about 5 minutes.
4. Serve and enjoy!

If you want, you can serve over rice or noodles but it is good just on its own!