Spicy Garlic Stir-Fry Recipe

by Kathy Smith

Spicy Garlic Stir-Fry Recipe

The weekend is almost here, but that’s no excuse to forget your diet and healthy habits! You can still eat meals that are delicious and healthy while burning muscle and shrinking fat. I love my Spicy Garlic Stir-Fry recipe because it’s packed with nutrients and each of the spicy garlic sauce is fantastic!

Use these proportions to create your own signature stir-fry dishes!

Stir-Fry Ingredients:
4 tablespoons olive oil, divided
1 pound vegetables, cut into 1-inch pieces (use a mixture, such as broccoli, mushrooms and bell peppers)
1 pound meat/poultry/seafood, cut into 1-inch pieces
1 tablespoon minced fresh ginger
1-2 cloves garlic, minced

Spicy Garlic Sauce Ingredients:
1 t cornstarch
1/2 C low-fat/low-sodium chicken broth
1 1/2 T low-sodium soy sauce
1 1/2 t chili garlic sauce
1 T ketchup
1 T dry sherry or red wine

Heat wok or large skillet over high heat. Add 2 tablespoons of the oil and heat util almost smoking. Add the vegetables and stir-fry 3 to 5 minutes. Removed from wok. Add 1 to 2 tablespoons more oil to the wok as needed; add meat and cook for 2 to 3 minutes. Add the ginger and garlic; cook and stir until the meat is almost done. Return veggies to wok and cook 1 minute to heat through.

In a separate pan, begin the sauce by combining 1 tablespoon water and 1 teaspoon cornstarch in a small saucepan. Stir in chicken broth, soy sauce, chili garlic sauce, ketchup and dry sherry or red wine. Cook and stir until thickened (3 to 4 minutes). Stir in with your stir-fry. Enjoy!

Serves 4.

Kathy Smith, New York Times bestselling author, has stood at the forefront of the fitness and health industries for over 30 years. The numbers speak for themselves: Kathy has sold more than 20 million exercise DVDs - landing her in the Video Hall of Fame - and $500 million in Kathy Smith products. With her revolutionary approach to fitness, Smith has touched millions of people, inspiring them to move, live, and love.

By Collage Video | | Kathy Smith, Recipe, Weekly Blog | 0 comments
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