Thursday, November 17, 2005
Green-Bean Stirfry
Serve over rice for a quick and delicious dinner. For lunch, stuff pitas with stirfry mixture. Serves 4. Adapted from Jane Brody's Good Food Book.
Ingredients:
2 T. cornstarch
1-1/3 c. broth
4 T. soy sauce
4 T. sherry
4 t. cider vinegar
1 T. oil
1 lb. fresh grean beans, sliced
1 T. minced ginger
1 T. minced garlic
1/4 t. red pepper flakes (optional)
1 lb. ground beef or ground turkey
Step-by-step:
1. Mix cornstarch, broth, soy sauce, sherry, and vinegar to make a sauce; set aside.
2. Heat oil in skillet and add beans. Stirfry on high until tender-crisp. Remove and set aside.
3. Add ginger and garlic to pan and cook for 30 seconds. Add pepper flakes (if desired) and ground meat. Stirfry. Drain off excess fat. Add sauce to meat. Cook until thickened.
4. Fold in beans, heat for 1 minute and serve.
Ingredients:
2 T. cornstarch
1-1/3 c. broth
4 T. soy sauce
4 T. sherry
4 t. cider vinegar
1 T. oil
1 lb. fresh grean beans, sliced
1 T. minced ginger
1 T. minced garlic
1/4 t. red pepper flakes (optional)
1 lb. ground beef or ground turkey
Step-by-step:
1. Mix cornstarch, broth, soy sauce, sherry, and vinegar to make a sauce; set aside.
2. Heat oil in skillet and add beans. Stirfry on high until tender-crisp. Remove and set aside.
3. Add ginger and garlic to pan and cook for 30 seconds. Add pepper flakes (if desired) and ground meat. Stirfry. Drain off excess fat. Add sauce to meat. Cook until thickened.
4. Fold in beans, heat for 1 minute and serve.
Labels: main courses
