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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large skillet, stir fry meat in the oil for 1-2 minutes or until no longer pink. Remove and keep warm. | 2. In same skillet, add carrots and 2 T water. Reduce heat. Cover and simmer for 2 minutes. Add onions. Stir fry for 1 minute. | 3. Combine cornstarch and 1/3 c water until smooth. Stir in soy sauce, bouillon, chili sauce, garlic powder and ginger. Stir into vegetable mixture. Bring to a boil and cook for 1 minute, stirring until thickened and bubbly. | 4. Return meat to skillet and heat through. Sprinkle with cashews. | 5. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	lb	cut	403.4676	0.0	89.7602	2.2667
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
carrot	16	ounces	shredded	185.9727	43.4541	4.2184	1.0886
water	2	tablespoons		0.0	0.0	0.0	0.0
green onion	3		sliced	57.51	12.2262	2.0661	1.0011
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	1/3	cup		0.0	0.0	0.0	0.0
soy sauce	1	tablespoon		8.48	0.7888	1.3024	0.0912
beef bouillon granule	1	teaspoon		403.4676	0.0	89.7602	2.2667
chili sauce	1	teaspoon		5.2325	1.1256	0.1422	0.0171
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
ginger	1	dash	ground	-	-	-	-
cashew	1/2	cup	roasted salted	-	-	-	-
rice	1	quart	cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.