INGREDIENTS

• 2 teaspoons ground ginger

• 1 teaspoon garlic powder

• 1/4 cup low sodium soy sauce

• 1/4 cup water

• 1/2 pound lean beef or pork (sliced thinly against the grain)

• 2 cups instant brown rice (or whole wheat noodles), uncooked

• 2 tablespoons oil (canola or vegetable), divided

• 7 cups chopped vegetables (like carrots, broccoli, mushrooms, bell peppers, and onions) or 24 ounces frozen stir fry vegetables, thawed

• 1 tablespoon cornstarch

INSTRUCTIONS

1. Mix ginger, garlic powder, soy sauce, and water. Pour 1/4 cup of the mix into a sealable plastic bag and save the rest. Add meat to the bag. Seal the bag and set it in the refrigerator for about 20 minutes.

2. Prepare brown rice according to directions on the package for 4 servings.

3. Heat 1 tablespoon of oil in a large frying pan. When oil is hot, add meat from plastic bag and stir until brown. This will take 1 to 3 minutes. Discard liquid from the bag.

4. Remove meat from pan, set aside, and cover. Add 1 tablespoon of oil to pan.

5. Add chopped hard vegetables when oil is hot. Stir and cook them for 3 minutes. Add chopped soft vegetables. Stir and cook until tender (about 5 minutes).

6. Add cornstarch to the saved ginger mixture and stir until smooth.

7. Return meat to the pan when vegetables are tender. Add cornstarch mixture and cook for about 2 minutes until bubbly.

8. Serve over brown rice.

Fresh Start is a free program taught by Nutrition Education Assistants (NEAs). By participating in this program you will learn how to make healthier food choices, plan low-cost meals, stretch your food dollars, prepare new foods, read food labels, and more. If you are interested in participating in this free nutrition program, please contact Lori Evans, Nutrition Education Assistant with the OSU Community Nutrition Education Programs. The office is located at the Kay County OSU Extension office, 201 S. Main St., Newkirk, Oklahoma 74647. You may call the office at 580-362-2200 or email lori.evans@okstate.edu.