This is such an easy recipe and inexpensive to make.
The measurements are for one person, it just looks like a lot
here as I made much more.
Serve with an Egg Roll and a side of fried Wonton Noodles.
If you want, you can also start with a side of Shrimp and
Ginger stuffed Gyoza !!l
This recipe calls for Ground Beef, but if you want you can
use Beef Stew meat cut up into bits. You can also switch
around some of the Veggie ingredients, like adding Celery,
Green Bell Peppers, Mushrooms etc.
If you use diced Celery and/or Green Peppers, add them
when you saute the Meat as they take a bit more time to
cook.
If you're adding Mushrooms, add them about half way
through sauteing as they will cook quickly.
Read your Rice directions and time it so everything comes
up at the same time.
This sauce from chopping to finished product takes about
20 min. or so. You can always reheat this sauce, but it's
difficult to bring back cold cooked Rice.
INGREDIENTS:
About 1/4 Cup EACH of finely diced:
Carrots AND
Red, White and Green Onions
Small can of Water Chestnuts, drained
about 1/4 Cup Soy Sauce
about 1/4 Cup Snow Peas AKA Chinese Pea Pods
2 Tablespoons Corn Starch
2 Tablespoons Vegetable Oil
1/2 Cup cooked Rice
1 small can Bean Sprouts, drained
1-2 Cups SHREDDED Cabbage
1/4 lb. Ground Beef (or Ground Sirloin)
FURTHER NOTES ON INGREDIENTS:
I find it easier if I first peel the Carrot getting rid of the
outside skin, and then continue to peel and keep the rest of
the Carrots in strips before dicing up.
SHREDDED CABBAGE can be purchased already
shredded in small bags. If you want, you can also just shred
it yourself. You can use small heads of both Red and White
Cabbage or just White Cabbage. Use one of those square
tall Cheese shredders or a Mandolin.
BEAN SPROUTS: You can buy either in a small can, or the
approximate same amount (about 1/2 cup) of fresh.
SOY SAUCE: I found a really light and so inexpensive bottle
of Soy Sauce at my local Oriental store. It was like $2
I like my Soy Sauce very light. Some Soy Sauces out there
are very very strong. Taste just a bit of it, and when using in
this recipe add a dash or two of it and taste, then add more
if you want.
CORN STARCH: and Soy Sauce put together makes the
Brown Sauce.
SNOW PEAS: These are also known as Chinese Pea Pods.
The skin is very thin and almost translucent so you can
almost see the Peas on the inside. I use these, they cook
very well with this sauce. I would not use regular Peas or
Snap Peas. Snap Peas have a much thicker shell and for
me tend to be stringy.
MEAT: I usually go with either Ground Beef, Sirloin or Chuck
depending on what is on sale that moment. Any one will do.
You can also use Beef Stew meat and cut it up into small
bite sized bits. If you are using Flank Steak make sure you
put it between two sheets of waxed paper and with a
MALLET (or hammer or something like that) pound on it for
a few. Then cut up into small strips.
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