Thrivealized by Kay Curtiss
May's Monthly Q-Pon is our Thrive Red Bell Peppers. They are good in so many things! As an accent, try putting them on a salad--right out of the can--for a nice crunch, OR as one of the main ingredients as in this dish.
FD – Freeze Dried
Product numbers after products are for Pantry Cans
Ingredients:
1st Group:
1 1/2 cups Thrive FD Beef Dices (#22576)
1 1/2 cups Thrive FD Asparagus (#22245)
2 cups Water
2nd Group:
1/2 cup Water
1 1/2 Tablespoon Oyster Sauce
1 1/2 Tablespoons Braggs Liquid Aminos (or low-sodium Soy Sauce)
1/8 teaspoon ground Ginger
2 teaspoons minced Garlic
2 teaspoons Arrow Root (or Cornstarch)
3rd Group:
1/2 teaspoon crushed Red Peppers
1/2 cup Thrive FD Green Onions (#22244)
2 Tablespoons Sesame Oil
Rice:
2 cups water
2 Tablespoons butter, optional
Directions:
In a medium Mixing Bowl combine the 1st group of ingredients: Beef Dices, Red Peppers and Asparagus. Pour 1 3/4 cups water and let it sit 10 minutes to rehydrate – Do not drain the water.
In another small Mixing Bowl or measuring cup get your sauce ready by combining the 2nd group of ingredients: 1/2 cup water, Braggs Liquid Aminos, ginger, garlic & Arrow Root.
In a medium saucepan make your rice following the directions on the can.
Heat a large skillet. Add your meat mixture and heat through for 1-2 minutes. Add the 3rd group of ingredients: Crushed Red Peppers, Green Onions & Sesame Oil. Add sauce mixture and simmer until thickened.
Serve over Rice.
Makes 4 servings
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