Directions:
- In large skillet, stir fry meat in the oil for 1-2 minutes or until no longer pink. Remove and keep warm.
- In same skillet, add carrots and 2 T water. Reduce heat. Cover and simmer for 2 minutes. Add onions. Stir fry for 1 minute.
- 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.
- Return meat to skillet and heat through. Sprinkle with cashews.
- Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 630.94 Kcal (2642 kJ) | ||
| Calories from fat | 229.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.49g | 39% | |
|---|---|---|---|
| Cholesterol | 89.57mg | 30% | |
| Sodium | 710.68mg | 30% | |
| Potassium | 1167.8mg | 25% | |
| Total Carbs | 57.73g | 19% | |
| Sugars | 9.79g | 39% | |
| Dietary Fiber | 7.92g | 32% | |
| Protein | 46.58g | 93% | |
| Vitamin C | 8.5mg | 14% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 7.3mg | 41% | |
| Calcium | 72.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 134.49 Kcal (563 kJ) | ||
| Calories from fat | 48.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.43g | 39% | |
|---|---|---|---|
| Cholesterol | 19.09mg | 30% | |
| Sodium | 151.49mg | 30% | |
| Potassium | 248.93mg | 25% | |
| Total Carbs | 12.31g | 19% | |
| Sugars | 2.09g | 39% | |
| Dietary Fiber | 1.69g | 32% | |
| Protein | 9.93g | 93% | |
| Vitamin C | 1.8mg | 14% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 1.6mg | 41% | |
| Calcium | 15.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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