2 cups water
1 cup rice
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1/2 cup of water
1 Tablespoon corn starch
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1/4 cup soy sauce
3 tablespoons brown sugar
2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 tablespoon water
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1 pound of stew meat
1 tablespoon vegetable oil
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sliced up
zuchini, carrots, sweet onions, and mushrooms
- Bring 2 cups of water to a boil. When it boils add rice, return to a boil and then turn to low heat and simmer for 20 minutes covered. At 20 minutes turn off heat. Leave covered until ready to serve, then fluff with a fork.
- Cut up vegetables into bite sized pieces. Add as many or as few according to your tase. In general for 4 people I would use 1 small zuchini, 1/2 cup of sliced baby carrots, 1/2 cup onion and 3/4 cup mushrooms.
- Make sure stew meat is cut to bite size pieces.
- Combine soy sauce, brown sugar, garlic, ginger and 1 tablespoon of water, set aside.
- Combine 1/2 cup water and cornstarch, set aside.
- Put the oil in a large skillet or wok, heat on medium and add stew meat, stirring and tossing until there is no pink left in the meat, but it isn’t brown.
- Add the vegetables and stir until they are all coated with oil and meat mixture. Continue on medium heat, stirring every 1-2 minutes until veggies begin to become tender.
- Stir the soy sauce mixture thouroughly and add to skillet. Stir until all the veggies and meat are coated.
- Stir the corn starch mixture vigorously with a fork and add to skillet. Turn heat to low. Stir the teriyaki continously with the fork making sure that it thickens evenly. When the sauce has thickened evenly and coated the meat and veggies thoroughly you are ready to serve.
Enjoy!
