- 6 oz. sweet potato glass noodles
- 1 cup water
- 2 tablespoons cornstarch
- ¼ cup soy sauce or tamari for a gluten free version
- 5 teaspoons packed brown sugar
- 1 tablespoon hot honey, or more to taste
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 1 tablespoon toasted sesame oil
- 8 oz. venison steak, lamb steak, or very lean beef steak, sliced into
- " strips
- 1 small head broccoli romanesco or regular broccoli, cut into small pieces
- 8 oz. mushrooms, sliced
- 3-5 baby turnips, halved and sliced
- 1 medium carrot, coarsely shredded
- ½ cup sliced green onions
Place the glass noodles in a large heatproof bowl and add enough near boiling water to fully cover them. Allow them to rest, submerged, for about 8 minutes or until softened. Drain and keep warm.
Combine the next 7 ingredients (water through garlic powder) in a resealable glass jar. Seal and shake vigorously; set aside.
Heat the toasted sesame oil in a large skillet over medium-high heat. Add the meat of your choice and stir fry until fully browned, but not cooked through - about 6-8 minutes. Add the broccoli romanesco and mushrooms and continue stir frying until the meat is cooked through, the broccoli romanesco is crisp-tender, and the mushrooms are tender with some browning on the edges, an additional 8-10 minutes.
Add the turnips, carrot, green onions, and softened glass noodles. Shake the jar with the sauce in it vigorously again and add that to the skillet as well. If needed, increase the heat to high to get the sauce to thicken and allow it to fully coat everything in the skillet. Serve hot.
- Yields: 4 servings
- Preparation Time: 30 minutes