It takes about an hour to make in consideration of the minced ginger, garlic, and the preparation of vegetables. If you’re planning to make it this week I would prep the food on Sunday. I also followed suggestions on here and doubled the sauce ingredients. I used the broccoli and peppers suggestion - but I roasted them at 350 for about 5 minutes after browning and then set the oven to warm while cooking the meat. Don’t worry about the sauce getting cold since you throw it in with everything else again. My husband and kids (4 and 7) loved it. I served it with Himalayan brown rice.
