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. ---------------------------------------------------------------------------
Nutrition
Ingredients
