* California-Stlye Surf 'n Turf Stir-Fry
* Fresh Fruit
* Chinese Beef Soup
California Style Surf 'n Turf Stir-Fry
Makes 4 servings
1/2 pound California spot prawns, peeled
1 tablespoon cornstarch
1 tablespoon low sodium soy sauce
1/4 cup dry white wine
2 tablespoon sesame oil
1 clove garlic, minced
1/2 teaspoon fresh grated ginger root
Salt and pepper to taste
1 cup bean sprouts
2 cups bok choy or broccoli
1/2 cup mushrooms, sliced
1/4 cup chicken stock
2 T cornstarch and 2 T oyster sauce combined with chicken stock
2 cups steamed rice
1. In a shallow bowl, combine prawns and sliced beef with 1 Tbsp. corn
starch.
2. Stir in soy sauce, wine, sesame oil, garlic, and ginger. Cover and
refrigerate for 20-30 min.
3. Spray wok or large skillet with non-stick cooking spray and preheat until
droplets of water bead up in pan.
4. Add marinated prawns and beef mixture and stir-fry for 1 min.
5. Add remaining ingredients and continue stir-frying until liquid thickens
and prawns turn pink, vegetables should be crisp.
6. Serve with rice.
Nutritional Analysis
Per Serving:
Calories: 507
Fat: 14 grams
Cholesterol: 161mg.
Sodium: 723 mg.
Courtesy of California Project LEAN
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Chinese Beef Soup
The Grand Formosa Regent Hotel, Taipei, Taiwan
Makes 4 servings
4 cups water
1 pound ground beef
4 cups beef stock or broth
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
2 egg whites, beaten
Chopped scallions or cooked broccoli, for garnish
1. In a large saucepan over high heat, bring the water to a boil. Add the
ground beef and break it up with a spoon or spatula. Cook the beef for 2
minutes. Drain the beef and rinse well with fresh water.
2. Pour the beef stock or broth into the pan and bring to a boil over high
heat. Stir in the beef. Add the cornstarch mixture and bring to a boil. Pour
in the egg whites in a thin, steady stream and cook until the egg
solidifies, about 1 minute. Serve hot, garnished with the scallions or
broccoli.
Copyright 1995 Acorn Associates, Ltd.
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