Recipe by Kerena

Found this recipe in the bottom of a pile of old magazine clipped recipes. Not sure how old it is or what magazine it is from. Posting for safe keeping.

Ingredients Nutrition


  1. In large skillet, stir fry meat in the oil for 1-2 minutes or until no longer pink. Remove and keep warm.
  2. In same skillet, add carrots and 2 T water. Reduce heat. Cover and simmer for 2 minutes. Add onions. Stir fry for 1 minute.
  3. Combine cornstarch and 1/3 c water until smooth. Stir in soy sauce, bouillon, chili sauce, garlic powder and ginger. Stir into vegetable mixture. Bring to a boil and cook for 1 minute, stirring until thickened and bubbly.
  4. Return meat to skillet and heat through. Sprinkle with cashews.
  5. Serve over rice.

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