Recipe Name Asian Stir Fried Veggies Submitted by EllieGrey Recipe Description So many colorful veggies, you won't even miss rice or noodles! This recipe does not use a sugar-heavy teriyaki sauce or purchased glaze, but gets its delicious flavor from caramelized soy sauce and rice wine vinegar (mirin). Quantity 2 Quantity Unit pans Prep Time (minutes) 15 Cook Time (minutes) 15 Ready In (minutes) 30

Ingredients Amount Measure Ingredient 1 pound, raw chicken breast, boneless, skinless , 1 1/2 cups, chopped broccoli florets 1 cup, chopped Carrots-about 1 large carrot 3/4 cup, chopped sugar snap peas, trimmed and halved lengthwise 3/4 cup, chopped Assorted Peppers 3/4 cups pieces Mushrooms, Sliced 1/4 cup slices Waterchestnuts 3 tablespoons chopped green onions 2 tablespoons Mirin (rice cooking wine) 2 tablespoons sesame oil 1/2 cup, sliced Yellow Onions 5 ounces London broil, (top round roast) 4 tablespoons soy sauce, lite, (shoyu) 1 tablespoon garlic minced 1/2 cup bean sprouts Steps Sequence Step 1 Chicken breast should be quartered and pounded to 1/3" thickness. London broil should be sliced to about the same. Heat 1 tb sesame oil in a skillet to a higher-medium temperature. Just before adding the meats, pour in 2 tb soy sauce and allow it to bubble and caramelize. Place chicken in a single layer over bubbling sauce. Cook thoroughly, turning once. Remove and cover, repeat with the steak. When Steak is cooked, turn off the heat and return chicken to the pan. Splash steak and chicken with mirin sauce. Cover. 2 In the second pan, heat 1 tb sesame oil over a lower-medium heat. First add carrots and stir fry until they just begin to soften, then begin to add the rest of the vegetables, starting with the firmest (waterchestnuts, snap peas) and working toward the more delicate (onions, bean sprouts). Stir regularly, the cooking process should not take more than 7 minutes, enough for the vegetables to enhance their color and flavor while maintaining crispness. 3 Mix chicken and steak into the vegetables, carefully scraping all pan juices over the veggies. Cook 1 minute more, then serve warm!