Corned Beef Stir-Fry
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1/2 |
teaspoon |
seasoned salt |
|
2 |
tablespoons |
vegetable oil |
|
1/2 |
pound |
corned beef brisket -- cooked and diced |
|
8 |
ounces |
mushroom caps -- sliced |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- minced |
|
1 |
tablespoon |
low sodium soy sauce |
|
1 |
tablespoon |
plum sauce |
|
1 |
tablespoon |
sweet sherry |
|
1 |
teaspoon |
five-spice powder |
|
1 |
tablespoon |
hoisin sauce |
|
1 |
cup |
frozen peas |
|
3 |
whole |
green onions -- sliced |
|
1 |
small |
shallot -- minced |
|
3 |
ounces |
ramen noodles |
| Discard flavoring packet for ramen. Cook noodles according to package. Drain. Mix plum sauce, hoisin sauce, soy sauce, sherry, salt, and five spice together. Mix well and set aside. Add oil to large frying pan or wok and heat to medium high. Add mushrooms and cook until starting to soften. Add corned beef and peas and heat through. Add onions, garlic, shallot, and ginger and cook until fragrant. Add sauce and heat until boiling. Add ramen and mix to coat everything well. Makes 6 servings. |
| Per Serving : 162 Calories; 10g Fat (58.6% calories from fat); 8g Protein; 9g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 344mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates. |