Beef and Ginger Stir-Fry
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/2 |
pound |
beef -- sliced thin |
|
2 |
tablespoons |
low sodium soy sauce |
|
1 |
tablespoon |
sherry |
|
1 |
small |
shallot -- sliced thin |
|
1 |
clove |
garlic -- sliced thin |
|
1 |
inch |
ginger root -- julienned |
|
1 |
tablespoon |
plum sauce |
|
1 |
cup |
frozen peas |
|
5 |
ounces |
bamboo shoots -- canned -- drained |
|
5 |
ounces |
water chestnuts -- canned -- drained and sliced |
|
1 |
teaspoon |
five-spice powder |
|
1 |
tablespoon |
olive oil |
| Put meat and soy sauce in plastic bag and marinate for 15 minutes. Heat oil in large frying pan or wok to medium. Add shallots and cook stirring frequently until golden. Add garlic and ginger and cook until fragrant about 30 seconds. Push vegetables aside. Add meat and cook until browned on both sides. Add peas, water chestnuts, and bamboo shoots. Stir to heat. Make a well in center and add sherry, plum sauce, and five spice powder. Heat until bubbling. Stir to combine meat and vegetables with sauce. Makes 4 Servings. |
| Per Serving: 262 Calories; 15g Fat (51.0% calories from fat); 14g Protein; 18g Carbohydrate; 4g Dietary Fiber; 38mg Cholesterol; 398mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat. |