Ginger Vegetable (Beef) Stir-Fry

This turned out great. I was able to cook the meat at the end allowing me to take out half of the vegetable mixture for Michele beforehand. (She's vegetarian and I'm an omnivore light . . . on meat.)
Andy


SAUCE

• 1/4 cup soy sauce
• 1/4 cup mirin
• 1 to 2 T minced ginger (we use "the ginger people" and love it)
• 1 T toasted sesame oil
• 1/4 to 1/2 cup water
• 1 to 2 T corn starch
• 1 to 2 T honey
• 1/8 to 1/4 t cayenne

For stir-fries, most of the work is prep.

FOR WOK

• peanut oil as needed
• 2 carrots, sliced bite size (on the bias)
• 1 red pepper, chopped bite size
• 1 green pepper, chopped bite size
• 8 green onions, chopped bite size
• 2 cups arugula, chopped bite size
• Optional: 6 oz precooked rare porter house beef; I used a doggy bag from a dinner out! Slice on the bias bite size.

METHOD
Combine and stir the sauce thoroughly in a bowl or 2 cup measuring cup. Keep on hand and make sure to mix again just before adding.

1. Stir-fry in this order:
2. carrots
3. peppers and onions
4. arugula
5. Optional beef

When items are crisp tender, pour on sauce stirring to coat everything evenly. Stir while waiting for it to thicken and then remove once it coats evenly. 


SERVE
Instead of rice, 2 big leaves of shredded/chopped romaine lettuce per serving.