** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cut meat across the grain into thin slices about 2 inches long.
3. Heat 2 tablespoons of the vegetable oil in wok over high heat.
4. Stir-fry half of the meat in oil until brown, 3 to 5 minutes.
5. Remove from wok. Cook remaining meat and remove from wok.
6. Cut green onions into 1/inch pieces. Crush garlic.
7. Pare ginger and chop finely. Heat remaining 2 tablespoons vegetable oil in wok over high heat.
8. Add onions, garlic, ginger and cashews. Stir-fry 1 minute.
9. Mix meat into cashew-vegetable mixture. Combine all remaining ingredients and pour over meat mixture.
10. Cook and stir until liquid boils and thickens.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, Tree Nuts, Shellfish, MSG, Corn, Sesame Seeds, Spring Onion, Garlic, Hot Pepper, Beef, Onion allergies.
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