Szechuan Beef With Vegetables
Recipe By :Michele Wilson
Serving Size : 6 Preparation Time :0:20
Categories : Meat:Beef
Amount Measure Ingredient -- Preparation Method
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1 pound beef fajitas meat -- thinly sliced
1 medium red bell pepper -- seeded and sliced
1/2 cup green onions -- sliced
8 ounces waterchestnuts, canned -- drained and sliced
1 tablespoon ginger -- minced
2 cloves garlic -- minced
1/4 pound pea pods
8 ounces mushrooms -- sliced
4 tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper
2 tablespoons hoisin sauce
2 tablespoons sherry
2 tablespoons chili sauce -- *see Note
3 tablespoons vegetable oil
1 tablespoon cornstarch
1 tablespoon water
4 cups cooked rice
Slice green onions, mushrooms, and red bell pepper after removing seeds
and ribs. Remove strings from snow peas. Mix hoisin sauce, sherry, soy
sauce and chili sauce together. Add 1 tablespoon of the oil to heated wok
or large frying pan. Add onion, garlic, ginger and crushed red pepper.
Stir-fry for 30 seconds. Add red bell peppers, mushrooms, water chestnuts
and snow peas. Stir fry for 2 minutes. Remove vegetables from wok. Add 1
tablespoon of the oil to wok. Add half of the meat and stir-fry until
browned. Remove from wok. Repeat with remaining oil and beef. Add the
first batch of beef back to the wok and push beef to sides of wok. Add
sauce to center of wok. Heat to boiling. Stir cornstarch and water
together. Add to sauce in wok. Stir until thickened. Add vegetables to
wok. Stir to coat meat and vegetables with sauce. Reheat meat and
vegetables.
Serve over rice.
Description: "A spicy stir fry dish that is easy to make and tastes
delicious."
Source: "Healthy Food That Tastes So Good!"
Copyright: "Michele Wilson © 2003"
Start to Finish Time: "0:30"
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Per Serving (excluding unknown items): 433 Calories; 16g Fat (32.9%
calories from fat); 21g Protein; 50g Carbohydrate; 3g Dietary Fiber;
39mg Cholesterol; 550mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean
Meat; 2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
NOTES : I use Tiger Sauce brand.
I use a teflon coated electric wok for all of my stir-fry dishes and
have never had a problem with it.
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