From the kitchen of AnnMarie Barkwell
In a large pan heat:
1 tsp coconut oil
Add:
1 bag frozen stir fry vegetables
Cook veggies over med heat for 7 minutes or until crisp tender.
Sauce
1 tsp coconut oil
1 clove garlic, crushed
1/2 – 3/4 tsp grated ginger
1/2 c chicken broth or chicken bullion
1 Tbsp soy sauce
1 Tbsp Ketjab Manis (or soy sauce)
1/4 to 1/2 tsp hot pepper flakes
1 1/2 Tbsp brown sugar
2 – 3 Tbsp orange juice
1/2 tsp or more orange zest
Heat to a boil.
Add:
1/2 tsp cornstarch
Stir until thick.
If lumpy, pass through a wire sieve.
Add sauce to veggies.
Simmer 5 minutes.
Serve over 2 c cooked rice.
NOTE
I make Steve chicken to go with his. – AnnMarie