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Ingredients Jump to Instructions ↓

  1. 1 inch thick 1/3 c Walnuts, coarsely chopped

  2. 1/3 c Water

  3. 1 tbcornstarch

  4. 2 tb Each dry sherry and soy

  5. -sauce 2 tb Peanut oil, divided

  6. 1 Clove garlic, slivered

  7. 1 pk ( 16 oz's.) frozen

  8. -vegetable mixture -(such as broccoli, red -peppers, bamboo shoots and -straw mushrooms) 2 c Hot cooked rice

  9. 8-inch thick; reserve. Heat large frying pan or wok over medium-high heat. Add walnuts and stir-fry

  10. 1-2 minutes or until lightly browned; reserve. Combine water and cornstarch; stir in sherry and soy sauce. Reserve. Heat

  11. 1 tablespoon oil in same pan over medium-high heat. Add garlic and beef strips (1/2 at a time) and stir-fry

  12. 1 minute. Remove; reserve. Add remaining oil to same pan; cook vegetables over medium-high heat

  13. 5 minutes, stirring occasionally. Stir in reserved beef strips. Add reserved cornstarch mixture; cook and stir until mixture comes to a boil and thickens slightly. Serve stir-fry over rice; sprinkle with reserved walnuts. Makes

  14. 4 servings. PREP TIME:

  15. 20 minutes. Freezing time:

  16. 30 minutes. Cook time:

  17. 12 minutes. FOOD FACTS: calories

  18. 474; protein

  19. 37g; fat

  20. 21g; carbohydrate

  21. 36g; iron

  22. 4.8mg (27 percent RDA); sodium

  23. 597mg; cholesterol

  24. 82mg.

  25. From the files of Al Rice, North Pole Alaska. Feb 1994

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