When I was growing up, my mom made this with left over meats when there wasn't enough for a meal for everyone. Later I had something very similar to it over brown rice with no meat, it was just as good. So this one is a good clean up the meats dish or we need more veggies night.
3-4 Carrots in thin diagonal slices
1/4 Head of Cauliflower diagonally sliced
1/3 Head of broccoli diagonally sliced
1/2 Head cabbage sliced thin
1/2 C slivered onion
1-1 1/2 C diced meat (chicken, pork, roast even kielbasa works!)
1 1/2 C water
1 Tbs corn starch
1-2 Tbs Brown sugar
2 Tbsp olive or peanut oil
2 Bouillon cubes in a flavor complementary to the meat
2 Tbs soy sauce
1 Tbs vinegar
1 tsp fresh minced or ground ginger
1 Can crisp Chinese noodles or
2 C cooked brown rice
Heat oil in large fry pan or wok. Stir in veggies and meat when pan is well heated. Stir and fry for about 3 minutes, until veggies are tender crisp but not soft. Mix water, bullion cubes, and soy sauce; heat in microwave for about 30 seconds and stir to dissolve bullion cubes. Add corn starch to about a Tbsp. of the water mixture and stir until thin. Add brown sugar to water mix; pour over vegetable mix stirring quickly to disperse over all the mix. Add corn starch mixture, and stir again until it slightly thickens to make a nice sauce over mix. Serve over rice or Chinese noodles. Be creative and add your favorite vegetables! Snow peas, mushrooms, bean sprouts, baby corn, what ever you like, or what you have on hand.
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