|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
----------- |
------------------------------- |
|
1/2 |
pound |
beef fajitas meat -- sliced thin |
|
6 |
each |
potatoes -- fingerling --sliced |
|
1 |
whole |
shallot -- minced |
|
1 |
slice |
ginger root -- minced |
|
1 |
clove |
garlic -- minced |
|
8 |
ounces |
mushroom caps -- crimini -- sliced |
|
1 |
whole |
cucumber -- sliced |
|
2 |
whole |
Roma tomatoes -- sliced |
|
1/2 |
teaspoon |
sesame oil |
|
2 |
tablespoons |
light soy sauce |
|
2 |
tablespoons |
plum sauce |
|
1 |
teaspoon |
five-spice powder |
|
1 |
tablespoon |
vegetable oil |
| Heat wok or large frying pan to hot and oil. |
| Add beef and cook until browned. Remove from wok. |
| Add shallot, ginger, and garlic and stir fry for 30 seconds. Add mushrooms, cucumber and tomatoes and stir fry for 2 minutes. Push vegetables to the side of the wok. Add sesame oil, plum sauce, soy sauce, and five spice powder. Heat to boiling. Add beef back to wok and stir the coat the beef and vegetables. Makes 4 servings. |
| Per Serving (excluding unknown items): 353 Calories; 11g Fat (27.0% calories from fat); 18g Protein; 48g Carbohydrate; 5g Dietary Fiber; 29mg Cholesterol; 399mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1 Fat. |