Stir-Fry on a Stick

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Grill

Stir-Fry on a Stick

Serve with hot cooked rice (we use brown or Basmati which is a nice light rice)

Ingredients

2 c. cooked rice

1 lb. beef tenderloin or chicken

1/2 c. hoisin sauce
3 Tbls. water
2 Tbls. canola oil
1 Tbls. Kikkoman low sodium soy sauce
1 garlic clove, minced
1/4 - 1/2 t. crushed red pepper flakes

1 large sweet red pepper cut into 1-inch pieces
2 medium yellow squash cut into 1/2-inch slices
3 c. large fresh broccoli florets

Instructions

Soak 8 wooden skewers for about an hour. Or you can use metal skewers.

Prepare rice according to package directions.

Cut meat into 1-inch cubes.

For glaze, in a small bowl, combine the hoisin sauce, water, oil, soy sauce, garlic and pepper flakes.

Alternately thread the broccoli, squash, red pepper and meat. Brush with 1/3 of the glaze.

Refrigerate about 2-3 hours.

Grill, covered, over medium heat for 10-15 minutes, or until meat is cooked through and veggies look roasted. Baste with remaining sauce while cooking.