1 cup beef bouillon
¼ cup oil
¼ cup soy sauce
1 medium onion, thinly sliced
¼ cup honey
1 stalk celery, thinly sliced
¼ cup rice wine vinegar
½ red sweet pepper, sliced
1 teaspoon grated fresh ginger
1 cup pea pods
1-½ pounds sliced breast meat
4 cups cooked rice
 

Preparation:
Combine in a medium bowl: bouillon, soy sauce, honey, wine vinegar, and ginger. Add sliced meat, and stir gently. Cover the bowl and refrigerate 1-4 hours.

Cooking:
1) Pour off the marinade into another bowl and save it. Dry the meat slices with paper towels. Heat the oil to just below the smoking point, over medium-high to high heat, and quickly stir-fry the slices of meat. Remove the meat, and stir-fry the onion, celery and red sweet pepper until it begins to soften, about 5 minutes.
2) Add the meat back into the pan, add the marinade, and reduce the heat to low. Let the mixture simmer about 8 minutes until the sauce is reduced by about half. Add pea pods and toss until just warm. Serve over rice.

 
From Duck and Goose Cookery by Eileen Clarke. Click Here to buy this cookbook, or call 1-800-45-DUCKS.
 
Click here for a printable version of this recipe (Adobe Acrobat required)
 
Click here for free Adobe Acrobat Reader Software