Easy Gluten Free Orange Chicken

 

1 bag of GF Perdue Breaded Chicken, tenders or nuggets

1 cup rice

4-6 green onions, sliced
1-2 garlic cloves, minced
1/4-1/2 tsp. crushed red pepper
1 TBS Vegetable oil or olive oil

1/2 cup rice wine vinegar (I prefer Nakano w/roasted garlic)

1/2 cup sugar
1/4 cup gf soy or tamari sauce
1 TBS cornstarch mixed in 1/2 cup cold water
1 inch piece of ginger, peeled & grated
1 tsp. grated orange peel/zest (optional)

Cook rice in 2 cups of water. (Or according to package direction. This is what I use for high altitude.) Slice green onions, separating whites from greens. Grate or zest ginger. Mix vinegar, soy sauce, water and cornstarch and grated ginger and orange zest. Mix well. Place 1/2 bag of chicken in the air fryer at 400 degrees for 7-8 minutes. When cooked, place on a plate and cook the other half of the chicken. Let chicken rest 5 minutes,  then cut nuggets in half or if using tenders in thirds. 

While chicken cooks, heat oil in pan. Add whites of green onions and garlic. Saute for about 1 minute. Stir sauce to incorporate ingredients, then add to pan with onions. Continue stirring until slightly thickened. Sprinkle in red pepper flakes if desired. Add chicken to sauce and stir until chicken is covered. Warm through for a few minutes then serve over rice. Top with green onions. 

Beef Banh Mi Bowls

1 cup white rice
2 cups water

1 cup rice
1 lb. ground beef
1 onion, chopped
2 limes
4 garlic cloves, minced
1 english cucumber or 2 persian cucumbers
2 large carrots
1/4 cup mayonnaise
1-2 tsp sriracha sauce
1/4 cup gf soy sauce
2 TBS sugar, divided
1 TBS butter
1/2 TBS oil
salt & pepper

Zest limes and quarter. Trim and halve cucumber lengthwise, thinly slice into half-moons. Medium dice onion. Peel and grate carrots. Bring 2 cups water to boil. Add rice, cover and reduce heat to low. Cook 15-20 minutes, turn off heat and let set an additional 5-10 minutes.

Combine cucumber, 1/2 tsp. sugar, a dash of salt and juice of one lime, about 1 TBS. Mix well and set aside to marinate.

Combine Mayonnaise, 1 small garlic clove, a squeeze of lime juice and sriracha to taste. Season with salt and pepper.

Heat a drizzle of oil in a large pan over medium high heat. Add onion and cook, stir until softened, about 4 minutes. Add beef, garlic and 1 TBS sugar. Cook until browned and cooked through. Stir in soy sauce and season with salt and pepper.

fluff rice with fork. Add lime zest and 1 TBS butter. Place rice in bowls, add beef, grated carrot, and pickled cucumber. Top with a squeeze of lime juice if desired and drizzle with sriracha mayo.

Chicken Fried Rice

1/2-1 lb. chicken, cut up in small pieces
3 cups cooked rice
2-3 eggs
1 onion, chopped
1 carrot, grated
1/2 cup frozen peas (optional)
2-3 green onions, sliced diagonally
3 garlic cloves, minced
2 TBS soy sauce
2 TBS olive oil
3 TBS butter
1 tsp. rice wine vinegar
salt and pepper, to taste

I like to have everything chopped and measured out to make it quick and easy to stir fry.  Mix 2 TBS oil and garlic with the chopped chicken. Beat eggs into a bowl. Chop/slice onions, grate carrot, and measure out peas.

In a large skillet, stir-fry chicken mixture. Add 2 TBS butter, onions, carrot and saute 3-4 minutes. Add peas, cooking another minute. At this point you can place all of this in a separate dish, or push the chicken and vegetables to the outside of pan. Cook eggs in the middle of pan, scrambling and adding salt and pepper as desired. Mix with chicken.

Again, push all to one side of pan, add an additional TBS butter, then the rice. Stir fry all together. Add soy sauce and vinegar. Top with green onion and add salt/pepper/soy sauce to taste. I like to serve this with sweet/spicy dipping sauce.

Sweet/Spicy Dipping Sauce
3 TBS rice wine vinegar (garlic flavored is my favorite)
2 TBS GF Tamari (or soy sauce)
1 TBS Sriracha Sauce
4 tsp. sugar
1 tsp. sesame oil

Mix together and use for dipping or serve over fried rice.

Kung Pao Chicken

(Sure hope I remember how I made this)

1 1/2 lbs. Chicken Breasts cut into small cubes
1 Can Sliced Water  Chestnuts
8 Dried Red Chilies, stems removed, (Remove seeds if desired or substitute with 1-2 tsp. red pepper)
1/2 Red Pepper, julienned (optional)
1/2 Inch Piece Ginger, peeled, grated or chopped
1 Garlic clove, minced
4 Green Onions, diagonally sliced into 1/2 inch pieces
1/4 cup peanuts (I use salted, but rinse them before adding to dish)
1 TBS oil

Marinade:
1/4 cup Rice Wine Vinegar
1/4 cup GF Tamari or Soy Sauce
1 TBS Cornstarch dissolved in 1 TBS Water
1 TBS Sesame Oil
1/2 tsp Salt

Sauce:
1/4 cup GF Tamari or Soy Sauce
1/4 cup Rice Wine Vinegar
2 TBS Rice Wine or Sherry
1 TBS Brown Sugar
1 tsp Sriracha Sauce (optional)

In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, add oil, chilies, ginger, garlic and green onions. Stir fry a minute or so. Drain chicken from marinade and add to pan. Stir fry until chicken is cooked through.

Add sauce ingredients to pan. Lower heat when mixture boils. Add in water chestnuts, red pepper, and peanuts. Let simmer until sauce is thickened, or can add 1 TBS cornstarch dissolved in 1TBS water.

Serve over rice and garnish with additional green onions, if desired.

Korean Daikon Radish

1 1/2 lbs. daikon radish
1 TBS thin matchsticks of peeled ginger
1/4 cup rice wine vinegar
3 TBS sugar
1 TBS kosher salt
1/4 tsp. turmeric

Peel radish and slice in quarter inch pieces.  If radishes are large, slice in half lengthwise before cutting half circles.  Place in a colander.  Sprinkle with salt and mix well so salt coats each piece.    Place colander over another bowl, as vegetables will sweat.  Let sit for an hour, stirring occasionally to release moisture and making sure salt is evenly distributed.

Mix vinegar, sugar and turmeric.  Drain radishes and dry a bit with paper towels.  Place into glass jar with ginger, and pour marinade over.  Store in refrigerator overnight, shaking and mixing occasionally.  Since the salt acts as a preservative, should keep in refrigerator up to two weeks if needed.

Simple Asian Salad

1/2 head of Napa or Chinese Cabbage
2 green onions, thin  sliced
1 tsp toasted sesame seeds

Dressing:
1 TBS sesame oil
1TBS seasoned rice wine vinegar
1 TBS sugar
1TBS Tamari or GF soy sauce
2  minced garlic cloves
1/2 tsp. minced or grated fresh ginger
1-3 tsp. red chili garlic sauce (use more or less depending on how spicy you like it)

Mix dressing ingredients.  Chop or slice cabbage & green onions finely.  Add dressing.  Top with toasted sesame seeds.  This will hold well in the fridge for a day or two.

(This recipe was inspired from Mary's Fresh Kimchi Salad recipe.  Her book isn't gluten free, but it is about feeding her family on a tight budget.)

A Few More Korean Dishes

This is a typical Korean meal. Would you look at all of those dishes?


I couldn't tell you what each of these are.


There was certainly Kimchi, fish, 2 kinds of soup, noodles, salad,

and lots of vegetable/root dishes.

I tried everything but the fish.

Seoul Food

While traveling, I've been snapping photos of nearly every meal. The following are Korean dishes in Seoul.

I'll have Christopher give me the names of them add will add them later.



These dishes were all from our last meal in Seoul.

Yes, this one is spicy!

Korean Food

I am in Korean Heaven.



I am enjoying delicacies at every meal



I can't wait to try my hand at Korean cooking.



Well, maybe not kimchi. But it is delicious!

Apricot Chicken Stir-Fry

1 1/2 lbs boneless chicken
1 1/2 red bell peppers
1 cup sliced mushrooms (optional)
1 /2 cup onion, cut in slivers
1/2 cup dried apricots, cut in half
6-8 oz. fresh snow peas
3/4 cup peach or apricot nectar
1/3 cup gf tamari sauce
1/4 cup rice wine vinegar
1 1/2 TBS cornstarch
1/4 tsp. red pepper or red pepper flakes
2 TBS butter or oil
Brown Rice Couscous (Regular couscous is NOT gluten free-can use white or brown rice)

Cut up red pepper, mushrooms, & onions. Slice chicken. Mix tamari, vinegar, apricot nectar, & cornstarch. This much can be done ahead so when you are ready to prepare it goes together quickly.

Prepare brown rice couscous or rice according to package directions.

In skillet stir-fry veggies in butter for 2-3 minutes, until crisp tender. Remove from pan. If necessary, add a bit of oil and stir-fry chicken until no longer pink. Remove chicken or push to one side of pan. Add sauce, stirring until thickened. Mix in apricots, vegetables, and chicken together. Add snow peas, mixing until heated through. Serve over rice couscous.

Thai Chicken w/Peanut Butter Sauce

2 lbs. boneless chicken, bite-size sliced
1/2 cup GF Tamari
3 TBS Agave (Can use honey)
3 TBS Peanut Butter
1 whole lime, juiced
3-4 garlic cloves, minced (divided)
1 1/2 tsp. Red Chili Sauce
1 tsp. Curry Powder
1 can sliced water chestnuts
4-6 diagonally sliced green onions
8 oz. sliced mushrooms
1 red pepper, julienned
3 TBS butter or olive oil

Mix together marinade: Tamari, Agave (or honey) lime juice, 2 cloves of garlic, curry, and chili sauce. Slice chicken up and mix with marinade. Place in refrigerator for a couple of hours.

Heat butter in large skillet. Saute mushrooms, red pepper, 1-2 garlic cloves, and water chestnuts for 1-2 minutes. Remove from pan and set aside. Add chicken and marinade, cooking for about 10 minutes. Add veggies back to pan. Cover and let simmer for a couple more minutes. Top with toasted sesame seeds and or fresh chopped cilantro. Serve over rice. You can add some pea pods or other veggies, if desired. We are in the midst of a snow storm, and this is what I had on hand.

(The photo didn't come out on this one.)

Chicken over Maifun Noodles & Peanut Sauce

4-6 Boneless Chicken Breasts
1 Pkg. Maifun Noodles (rice noodles 8 oz.)
2 TBS GF Tamari Sauce
2 TBS Oil
1 TBS Brown Sugar
1/2 tsp Salt
1/3 cup Peanuts, chopped

Spicy Relish:
2 Small Cucumbers, or 1 English Cucumber, seeded & diced
4-6 Green Onions, chopped
1/2 Red Bell Pepper, chopped
1 Jalapeno Pepper, finely diced (optional)
3 TBS Seasoned Rice Vinegar
1 TBS Sugar
1 1/2 tsp Salt
1 tsp Crushed Red Pepper, (more or less,according to how hot you want it)

Peanut Sauce:
1/4 cup peanut butter
1/2-3/4 cup Chicken Broth
Juice from 1 lime, about 2 TBS
1 Garlic Clove, minced
1-2 inch piece Fresh Ginger, peeled & grated
1/4 cup Fresh Parsley or Cilantro, chopped
2 TBS Brown Sugar
2 TBS Seasoned Rice Vinegar
1 TBS Chili Garlic Sauce (GF)
1 TBS GF Tamari Sauce

1.  Mix Tamari, brown sugar, salt & oil together and add chicken to marinate.  (Refrigerate if not cooking right away.)

2.  Place Maifun or rice noodles in pan of hot water, for at least 10 minutes until ready to use.  Don't worry if they soak longer.

3. Chop Relish ingredients, and mix in bowl with seasonings.  Refrigerate or set aside until ready to serve.

4. Place Peanut Sauce ingredients, except parsley, into a pot. Heat over medium until all ingredients are blended well.  Simmer for another 1-2 minutes.  (I usually don't heat sauce until after I've cooked the chicken.)

 5.  Grill Chicken over medium high heat 3-4 minutes a side until done.  Let set 5 minutes before slicing.

6.  Drain noodles.  I like to place them on a large cutting board and cut across about every 2 inches so noodles are in manageable pieces.  Mix with peanut sauce and add in parsley/cilantro.

7.  On individual plates, place one thin-sliced breast chicken over noodles.  Top with cucumber relish, garnish with chopped peanuts.

Mandarin Chicken

I was browsing recipes, and trying to find something with flavor, yet easy to digest for a certain someone coming home from the hospital. A rice dish sounded like a good idea, then rice noodles, then that person didn't come home. I went ahead with the rice and rice noodle idea with a sweet chicken sauce. I've made this twice, of course forgetting by the second time exactly what I did the first. But it worked both times. Except for the first set of photos.

1 1/2 lbs. chicken thighs or breasts (you can use less, but my family members are meat-eaters)
1/2 tsp. garlic powder
1/4 tsp. salt
1 TBS olive oil, if using breasts instead of thighs

Sauce:
1 cup sugar
1 TBS cornstarch
1/3 cup gluten free tamari sauce (soy sauce can be used if you don't need gluten free)
1/3-1/2 cup water
1 TBS lemon juice
3-4 minced garlic cloves
1 1/2 inch piece fresh ginger, peeled and grated

Mix sugar and cornstarch together. Add remaining ingredients and heat in a pan large enough to accomodate the chicken. Heat and stir until sauce thickens. Leave it on very low while cooking the chicken.

Brush a bit of olive oil on chicken breasts. Sprinkle chicken with salt and garlic powder and grill a few minutes each side until no longer pink inside. If you have a hot grill, and thin chicken pieces this is about 3 minutes a side. These are thighs:

If using thick chicken breasts, I like to slice them to half their thickness. A combination of white and dark meat would be nice.

After cooking, let set a few minutes, then slice into 1/2 inch pieces.

Add to sauce and mix well to coat chicken. I served this over rice noodles and broccoli the first time. (I'll add that recipe later.)

If you like vegetables with your chicken, slice up some of your favorite veggies. This time I used the following, as it was all I had:
2 zucchini, julienned
4 mushrooms, sliced
3 green onions, sliced
1 carrot, julienned

Before making the sauce, I sauteed the vegetables in a tad of olive oil, adding in the garlic & ginger and a little extra. While the vegetables are still firm, add in the sauce ingredients, then the chicken. Serve over rice.

Grilled Chicken Salad w/Peanut Sauce

My mother-in-law mentioned a salad she loved, at a favorite restaurant she frequented in Arizona. In an attempt to prepare something similar, without ever having tasted the dish, here is my version:

Mixed Greens with lots of romaine, sliced

1 carrot, peeled & thinly julienned
Grilled Boneless Chicken
Peanut Sauce
Tortilla Strips
Honey-Lime Dressing:

1/4 cup fresh lime juice (I used 2 limes)
1/4 cup rice wine vinegar
1/3 cup honey, warmed slightly for easier mixing
2 cloves minced garlic
1/2 tsp. salt
fresh ground pepper
1/4 cup vegetable oil
1/2-1 TBS chopped fresh cilantro or parsley

Mix ingredients together. Shake vigorously and refrigerate until ready to use. This dressing was created for the Grilled Chicken Salad

Mix together peanut sauce:
1/3 cup peanut butter
1/3 cup gluten free soy sauce or tamari
1 -2 TBS fresh grated ginger
2 tsp. sesame oil
1/3 cup hot water

For seasoned tortilla strips:
10 corn tortillas
1/4 cup oil
1/4 tsp. cayenne red pepper (optional)
1/2 tsp. cumin
2 tsp. chili powder

You can use just about any seasoning desired. I will try some variations next time. Mix oil and spices. Brush on one side of tortillas, and stack into 2 stacks. Cut stacks in half, then in 1/4-1/2 inch slices. Spread on non-stick foil lined baking sheet. Bake at 400 degrees for 15 minutes or until light golden brown. Let cool and use as a salad topping.

I brushed the chicken with leftover oil and seasonings from tortilla strips and sprinkled with pepper and garlic salt. Grill 4-5 minutes per side until no longer pink inside. Let set a few minutes before cutting. Slice into thin strips.

To serve, mix salad with lime dressing. Place on individual plates with sliced chicken. Drizzle with peanut sauce and top with tortilla strips. Or just mix it all together. I didn't give amounts of lettuce or chicken, so don't use the full amount of sauce and dressing unless you have enough salad to warrant that much.

Peanut Sauce

1/3 cup peanut butter
1/3 cup gluten free soy sauce or tamari
1 -2 TBS fresh grated ginger
2 tsp. sesame oil
1/3 cup hot water

Mix ingredients together. Drizzle over Grilled Chicken Salad.

Gluten Free Chicken Stir-fry

I just love stir-fry with lots of veggies. This is basically the Teriyaki Chicken Stir-fry recipe with just a few changes. My family liked the changes. I'm repeating the recipe here, with the additions colored.

3/4 cup Tamari soy sauce (check label for gluten free)
1/4 cup sugar
1 1/2 TBS seasoned rice wine vinegar
1-2 tsp. garlic chili sauce
2 garlic cloves
1 inch piece peeled, grated fresh ginger
1 1/2 lbs. boneless skinless chicken breast
2-3 TBS pure cornstarch
8 oz. sliced shitake mushrooms (I usually buy the white ones, but realized the price on an 8 oz. package of white mushrooms is $1.99 while the shitake were $3.99/pound so basically the same price. The shitake taste much better IMO)
2-3 small zucchini, julienned
4 green onions, sliced
1/2 onion, cut in slivers (I like onions, but always use the mild, sweet ones)
1 red pepper, julienned
1/4 cup diagonally sliced celery
a handful of chinese snow peas
1/2 cup peanuts I used planters cocktail peanuts and rinsed the salt off before adding them.
1 can sliced waterchestnuts I didn't have these.
2 TBS olive oil
2 TBS butter
Rice
Salt
Pepper

Mix sauce ingredients in a small bowl: Tamari, sugar, grated ginger, red chili sauce, vinegar, & 1 clove minced garlic. If you want it spicy, add more red chili sauce.

Cut chicken into bite size pieces. Place in a ziploc bag with cornstarch. Shake to coat chicken. In a large skillet or wok, heat olive oil. Stir-fry chicken over medium high heat until no longer pink inside and light golden brown. Fry in batches if necessary, so as not to crowd the pan. Lightly salt and pepper.

Remove chicken from pan and set aside. Add butter to skillet, add remaining garlic and vegetables, except the snowpeas. Stir-fry until crisp tender.

Remove vegetables (you can add them to the dish of chicken.) Pour sauce into pan and heat. Place chicken, vegetables, peanuts and snowpeas into the sauce, stirring to coat all. If desired, 2 tsp. of cornstarch mixed into 1 TBS water can be added to thicken sauce. Serve over steamed rice.




Note: You can skip the cornstarch coating on the chicken if you want. But my family likes the coated orange chicken from Panda Express. But since it isn't gluten free, coating the chicken before frying gives it more of an authentic eating-out taste.

Red Curry Chicken Soup

Brrr...it was cold today. The last day of summer, we chilled at 47 degrees for the high. Definitely soup weather. I was in the mood for something different, so tried a Thai Soup. I found this recipe over at Tasty Kitchen and made only minor adjustments. Michael says this is his new favorite soup.

3 boneless chicken breasts
2-3 TBS Olive Oil
2-3 garlic cloves, minced
1 onion, chopped
1 jalapeno pepper, seeds removed, diced (leave seeds for added spice)
1 TBS fresh ginger, grated
4-5 green onions, chopped
1/2 cup cilantro, chopped
1 can coconut milk
5 cups gluten free chicken broth
2-3 TBS red curry paste (Thai Kitchen Brand is gluten free)
1 lime
6 oz. crimini or shitake mushrooms, sliced thin (white mushrooms are fine too)
1/2 red pepper, chopped
1 cup Bean Sprouts
1/4 tsp. salt
fresh ground pepper
1 whole Avocado, sliced thin

In a stock pot, heat 1 TBS olive oil. Stir-fry onion & garlic until tender. Add Cilantro, coconut milk, chicken broth & red curry paste.

In a skillet, heat 1 TBS olive oil and add chicken. Sprinkle with salt and pepper. When no longer pink, add ginger, mushrooms, green onion, jalapeno pepper, bean sprouts and grated lime zest. Remove from pan and add to broth/coconut milk. Squeeze juice from lime into soup. Simmer gently for 10-15 minutes.

To serve, garnish with slices of avocado and sliced green onions.

Beef Stir-fry

1 1/2 lbs beef strips (I used the precut beef as it was on sale, but you can thin slice your own)

1/2 large onion, slivered

2 medium zucchini, juilienned

1 red pepper, juilienned

8 oz. mushrooms, sliced

1 can sliced waterchestnuts

2 garlic cloves, minced

2 TBS cornstarch

1 TBS vegetable oil

Salt

Pepper

Mix

Sauce:
1/2 cup soy sauce (For gluten free, use GF Tamari or GF Soy Sauce)
2 TBS brown sugar
1 TBS seasoned rice vinegar
1 inch piece of ginger, peeled and grated

Mix sauce ingredients. Place meat in a bowl or dish. Sprinkle a tablespoon or so of sauce over meat and mix. Let sit while you chop of vegetables. When ready to cook, stir in a tablespoon or 2 of cornstarch to the meat. Heat oil in a wok or pan over med/high (in electric skillet 375 degrees.) Add one clove of garlic and meat to pan and stir-fry. If you have a lot of meat, cook in smaller batches. Remove from pan and keep warm.

Add another clove of garlic to pan and stir-fry the zucchini, red pepper, onion, and mushrooms. If desired, grate a little ginger over them while browning. When tender, add meat back in and waterchestnuts. Sprinkle salt & pepper over all. Pour sauce over and heat, stirring to coat all. If you want to thicken the sauce, mix 1 TBS cornstarch with 1 TBS cold water. Pour half into sauce and let thicken. If sauce is too thin, add the rest of the cornstarch mixture to further thicken.

Serve over rice.

Gluten Free Orange Chicken

2-3 lbs. boneless chicken (thighs or breasts work well)
2 eggs, beaten
4-6 green onions, sliced
1-2 garlic cloves, minced
1 inch piece of ginger,peeled & grated
1 cup cornstarch
1/4 cup rice flour, or other gf flour
1/2-2/3 tsp. crushed red pepper
1 tsp salt
fresh ground pepper
Vegetable oil or olive oil
1 tsp. grated orange peel/zest (optional)

Sauce:
1/2 cup rice wine vinegar
1/2 cup sugar
1/4 cup gf soy or tamari sauce
1 TBS cornstarch mixed in 1/4 cup water

Wash and dry chicken. Cut into bite-sized pieces, place in bowl or bag. Add beaten eggs, coating chicken. In a separate bowl or bag, mix cornstarch, gf flour, salt & pepper. Heat oil in wok or electric skillet, about 1 inch deep. Place chicken in cornstarch mixture and fry chicken in hot oil. Don't crowd the pan, but cook in small batches until light golden color. Drain on paper towels and continue until all of the chicken is browned.

Pour oil out, reserving about 1 TBS. Saute green onion, garlic, & ginger in oil for a minute or until soft and fragrant. Add red chilies. Stir sauce ingredients, then add to pan. Heat until slightly thickened. Add chicken and gently stir until evenly coated in sauce. Top with grated orange peel if desired.

Serve over rice.

Sorry the photo is blurry-I was hungry!

Teriyaki Stir-Fry, GF

3/4 cup Tamari soy sauce (check label for gluten free)
1/4 cup sugar
1 1/2 TBS seasoned rice wine vinegar
3 garlic cloves
1 inch piece peeled, grated fresh ginger
1 1/2 lbs. boneless skinless chicken breast
2-3 TBS pure cornstarch
8 oz. fresh sliced mushrooms
2-3 small zucchini, julienned
4 green onions, sliced
1 red pepper, julienned
1/4 cup diagonally sliced celery
1 can sliced waterchestnuts
2 TBS olive oil
2 TBS butter
Rice
Salt
Pepper

Mix sauce ingredients in a small bowl: Tamari, sugar, ginger, & 1 clove minced garlic.

Cut chicken into bite size pieces. Place in a ziploc bag with cornstarch. Shake to coat chicken. In a large skillet or wok, heat olive oil. Stir-fry chicken over medium high heat until no longer pink inside and light golden brown. Fry in batches if necessary, so as not to crowd the pan. Lightly salt and pepper.


Remove chicken from pan and set aside. Add butter to skillet, add remaining garlic and vegetables. Stir-fry until crisp tender.


Remove vegetables (you can add them to the dish of chicken.) Pour sauce into pan and heat. Place chicken & vegetables into the sauce, stirring to coat all. If desired, 2 tsp. of cornstarch mixed into 1 TBS water can be added to thicken sauce. Serve over steamed rice.