STIR FRY

I love to eat stir fry! You can put in whatever veggies you prefer but as a budget meal I have found for our budget, if I have a cup of frozen peas, carrots, or other veggies we can use them instead of having them go bad in the freezer! You can serve with chicken or beef over coconut rice (recipe on our site).

Extras needed: chicken or beef (whichever is on sale for us), red pepper, peas, onion, carrots (frozen or fresh)...when in season we have added zucchini, cabbage, and squash, gen tso sauce.
Total cost: $15 (BUT the investment of the sauce is worth it...will last for at least 4 meals)

2-3 chicken breasts (cubed) or 1.5 packages of beef (cubed stew beef)
veggies (all about the same size and cut for even cooking time)
1 clove of garlic
2 Tbsp sauce
salt and pepper to taste
olive oil

In large skillet (or wok), place about 1 Tbsp olive oil and heat over medium high heat. Add onion and garlic once hot. These will cook quickly. Sometimes we will marinate the meat in a small amount of the general tso sauce...highly recommend this! Discard marinade do not add to the skillet!!! Once onion and garlic start to brown, add meat and season with salt and pepper. After meat cooked through, add all veggies. REMEMBER...FROZEN VEGGIES WILL ADD MOISTURE TO THE DISH (you can add straight from the freezer). Add a small amount of water to steam veggies and cover. After veggies are as tender as you like, add 2 Tbsp of general tso sauce (enough to cover the top of the stir fry). Stir and add more for taste if you prefer. Serve hot over rice or over ramen noodles....SO GOOD.