Stir-Fried Mixed Vegetables with Meat

Ingredients

• 2 tbsp vegetable oil
• ½ lb beef or pork, thinly sliced
• 1 medium carrot, julienned
• 2 cups red cabbage, shredded
• 2 cups leafy greens (e.g., spinach or bok choy), chopped
• 1 medium onion, sliced
• 3 tbsp soy sauce
• 1 tsp cornstarch

Instructions

1. 1

   In a small bowl, mix the 3 tbsp soy sauce with the 1 tsp cornstarch and 2 tbsp water. Set aside.

2. 2

   Heat 1 tbsp of the 2 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Add the 0.5 lb sliced meat in a single layer and cook without stirring for 2 minutes, until browned on one side, then stir-fry for 2-3 more minutes until no longer pink. Remove meat to a plate.

3. 3

   Add the remaining 1 tbsp oil to the skillet. Add the 1 sliced onion and 1 julienned carrot; stir-fry over medium-high heat for 3-4 minutes, until the onion is translucent and the carrot is slightly tender.

4. 4

   Add the 2 cups shredded red cabbage and 2 cups chopped leafy greens. Stir-fry for 2-3 minutes, until the cabbage begins to soften and the greens are wilted.

5. 5

   Return the meat to the skillet. Pour the soy sauce mixture over everything and stir-fry for 1-2 minutes, until the sauce thickens and coats the vegetables and meat evenly. Serve hot.

6. 6

   Optional: add a pinch of red pepper flakes or a teaspoon of grated ginger for extra flavor.

Tools you’ll need

• Large skillet or wok
• Cutting board
• Knife
• Small bowl

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