1/2 cup low sodium soy sauce or Bragg Liquid Aminos
3 T Sherry
2 T brown sugar or brown sugar substitute
2 Tablespoons cornstarch or arrowroot starch
1 Tablespoon minced fresh ginger (optional)
1/2 c water
8 ounces, fresh Snow Peas, ends trimmed
1 large sweet onion, sliced
4 oz mushrooms, sliced
4 T Olive Oil
1 T butter
Crushed Red Pepper, for sprinkling
Jasmine Or Long Grain Rice, Cooked According To Package
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Pour half the liquid over the sliced meat in a bowl and toss with hands. Reserve the other half of the liquid. 1/2 c water to remaining sauce and set aside.
Heat 1T oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 2 minutes. Then add zucchini, onion, butter and mushrooms and stir for 1 minute. Add 2 T soy sauce or Bragg Liquid Aminos. Cook 2 more minutes. Add 1/4 c of remaining sauce and cook for 1 more minute. Remove to a separate dish and cover. Set aside.
Add 2 T olive oil to pan and allow to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another minute. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the veges. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice or quinoa. Sprinkle crushed red pepper over the top to give it some spice.