I minced 3 cloves garlic and made ~ 6 ginger disks.
In 1 Tbsp oil I added the aromatics, and then sauteed about 1/4 lb ground beef. When close to done, I added roughly 2 Cups zuchhini in quarter disks 3/4" thick.
After stir frying for awhile I added the sauce and cornstarch slurry to thicken.
Sauce was:
1/4 C fresh-made chinese-style chicken stock
1 Tbsp chili garlic sauce (we use lee kum kee)
1 heaping Tbsp oyster sauce
1 tsp soy sauce
It was really great!
No comments:
Post a Comment