Asian Stir Fry

The second recipe I tried from the US Enzymes Recipe book was Asian Stir Fry. This recipe has a good foundation, and I definitely have my own recommendations for making it even better! To begin with, the cooking times on the recipe are a bit much for the veggies. I like my veggies to still have a bit of crunch and not be over-cooked. I recommend cutting the cooking time in half for the veggies.  Additionally, the arrowroot mixture gives the stir fry the goopy, been-sitting-out-in-the-Chinese-Buffet-for-hours consistency. I suggest leaving this out altogether or decreasing the amount put in. Stick to the sesame oil, vinegar, and honey sauce. Check out the pictures of before arrowroot mixture and after, and you can choose what would be best for you! I also switched out the chicken for beef for variety. You will have to forgive me for the teddy bear honey- I am in the process of re-vamping my kitchen to have healthier products 😊

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Asian Stir Fry

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Here is the Stir Fry Pre-Arrowroot Sauce
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This is after the sauce has been added.
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Final Product!



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