I love one pot meals and one of the easiest ones that I have come to love is stir fry. You take meat, veggies and some seasoning and you have dinner. Depending on my mood and what I have in the pantry I will either make some rice in the rice cooker or cook up some spaghetti. Either way it makes an easy meal! This is the first time that I made this one and it was great I think the only thing I will change next time is instead of using the crushed red pepper flakes I am going to get dried chilli peppers like what I use when I make General Tso's. For those following a gluten-free diet make sure that you pick up Tamari which is a gluten-free soy sauce. I use San-J which can be found at most health food stores or stores with a gluten-free section. Having had regular soy sauce and tamari I think the tamari has a richer flavor than regular soy sauce. The great thing about this stir fry is you can change out the type of meat or omit the meat or even use different veggies and it will still be good.
2 cups cooked brown rice
2 lbs beef round strips for stir fry
2- 8 oz cans sliced water chestnuts, drained
2- 16 oz cans young corn, drained (cut each ear into 3 pieces and then cut each piece in half)
2 green bell peppers, sliced
1 red bell pepper, sliced
1/4 cup Tamari Gluten-Free Soy Sauce
1 cup vegetable broth
2 tbsp crushed red pepper
1 tbsp vegetable oil
2 cloves garlic, minced
Coat the inside of wok with 1 tbsp vegetable oil and cook minced garlic on medium heat for 30 seconds-1 minute.
Add green and red peppers and cook for about 7 minutes or until slightly softened. Remove the peppers from wok and set aside. I do this because my family doesn't like the peppers to be crunchy and I makes the whole thing cook faster.
Add remaining ingredients and mix well. Cover and cook for 20 minutes stirring occasionally or until vegetables are soft and meat is cooked. Water chestnuts should be tender but not mushy or crunchy.