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  • Writer's pictureDawn Hames

Sweet And Sour Burger Stir-fry

Here is a dish that is designed to be a quick and easy after-work meal. You can use ground beef, turkey, or moose. The garlic is important to help the body absorb the iron in the meat. Vinegar is proven to help with blood sugar regulation. If you have to watch your blood sugar, the sugar can be substituted for stevia. I have made this dish using stevia as a sweetener and it has turned out very well. Stevia is an all-natural sweet herb that does not raise blood sugar or have much of a caloric count. It has been used for hundreds of years in Brazil. Today it can be purchased in many grocery or health food stores. The red pepper is high in vitamin C. The red pepper is added near the end of the cooking time to preserve many of the heat-sensitive nutrients, such as vitamin C. There are lots of recipes that use ketchup or tomato soup in the sweet and sour sauce, but this recipe uses tomato juice to eliminate food additives. It is great served with rice, noodles, or mashed potatoes.

Sweet and Sour Burger Stir-fry

1 lb. ground burger

1 tablespoon olive oil

1/2 teaspoon sea salt

¼ teaspoon pepper

1 onion, chopped

3 cloves garlic, pressed or minced

2 carrots, shredded

2 stalks of celery, sliced

1 cup mushrooms, sliced

1 red pepper

1/2 cup water

1 1/2 cup tomato juice

1/4 cup sugar

1 tablespoon soy sauce

2 tablespoons vinegar

1 tablespoon cornstarch

Fry the Burger in the olive oil. Mince or press the garlic and let it set for 10 minutes after chopping or crushing, while the meat is cooking. This setting time develops a higher percentage of healthful components such as allicin. Garlic also helps our body make better use of the iron in the meat. Add the salt, pepper, onion, garlic, carrots, celery, and mushrooms and sauté until the onions soften. Add the water to bring up the flavour from the bottom of the pan and cook for 1 minute. In a separate bowl, mix the tomato juice, sugar, soya sauce, vinegar, and cornstarch. Pour the mixture on the burger and vegetable mixture. Remove the seeds from the red pepper and cut into small cubes. Add the diced red pepper to the pan. Cook for a few minutes covered to thicken and then for a few minutes uncovered to reduce the sauce. Salt and pepper the dish to suit your taste.

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