Stir-frying uses very little oil, as this savory and delicious dish shows.
2 T. dry red wine
1 T. soy sauce
1/2 t. sugar
1 1/2 t. peeled, grated ginger root
1 T. vegetable oil
2 medium onions, each cut into 8 wedges
1/2 lb. fresh mushrooms, rinsed, trimmed and sliced
2 stalks celery, bias cut into 1/4-inch slices (about 1/2 C.)
1 C. water chestnuts, drained and sliced
2 small green peppers, cut into thin lengthwise strips
2 T. vegetable oil
1 lb. boneless round steak, fat trimmed and cut across-grain into 1 1/2-inch strips
2 T. cornstarch
1/4 C. water
- Prepare marinade mixing together wine, soy sauce, sugar and ginger root. Marinate meat in mixture in refrigerator while preparing vegetables.
- Heat 1 T. oil in large skillet or wok. Stir-fry onions and mushrooms 3 minutes over medium-high heat.
- Add celery and cook 1 more minute. Add remaining vegetables and cook 2 minutes or until green pepper is tender-crisp. Transfer vegetables to warm bowl.
- Add remaining 1 T. oil to skillet.
- Stir-fry meat in oil until meat loses pink color.
- Blend cornstarch and water. Stir into meat. Cook and stir until thickened.
- Return vegetables to skillet; stir gently and serve.
YIELD: 6 servings SERVING SIZE: 6-ounce portion of beef and vegetable mixture.
NUTRITION ANALYSIS PER SERVING: Calories, 187; Total fat, 8 grams; Saturated fat, 2 grams; Cholesterol, 35 milligrams; Sodium, 215 milligrams