Yield: 4 Servings
|1 cup||Parboiled rice|
|1||Gingerroot; sliced, peeled 1 inch diameter, 1/4 inch thick|
|1 bunch||Green onion|
|1||Bag carrots; (15 oz)|
|8 ounces||Chinese pea pods|
|1 medium||Red pepper|
|8 ounces||Cooked beef rib roast; in 1 pieces|
|3 tablespoons||Salad oil|
|½ cup||Teriyaki sauce|
|1 can||Water chestnuts; drained; (5 oz)|
In 2-quart saucepan, prepare rice as label directs.
Meanwhile, with flat side of knife, crush garlic clove. Mince gingerroot. Cut green onion into 1 inch long pieces. Thinly slice carrots. Remove tough strings from each Chinese pea pod; cut each lengthwise in half. Thinly slice red pepper. Cut beef into paper-thin slices, about 3" by 1".
In 10 inch skillet over medium-high heat, in hot salad oil, cook garlic until golden; discard garlic. Add ginger and green onions are golden, stirring occasionally. Add carrots; cook 3 minutes, stirring occasionally. Add Chinese pea pods and red pepper strips; cook, stirring occasionally, until vegetables are tender-crisp.
In cup, stir together teriyaki sauce and cornstarch. Add teriyaki mixture and ¾ cup water to vegetables in skillet. Over high heat, heat to boiling. Reduce heat to low; simmer 1 minute or until sauce is thickened slightly. Add beef slices and water chestnuts; heat through. Serve beef mixture over rice. Makes 4 main-dish servings.
About 610 cal, 29 f fat, 48 mg chol, 1465 mg sod.