Stir-fry recipes are fan favorites and for good reason. Packed with flavor and healthful nutrition, this stir-fry recipe can be whipped up in minutes. An added bonus any leftovers can easily be turned into a fried rice dish with a few tosses in a hot pan.
Ingredients:
- 2 Tablespoons dry red wine
- 1 Tablespoon soy sauce
- ½ teaspoon sugar
- 1½ teaspoons gingerroot, peeled, grated
- 1 lb. boneless round steak, fat trimmed, cut across the grain into 1 1/2-inch strip
- 2 Tablespoons vegetable oil
- 2 medium onions, each cut into 8 wedges
- ½ lb. fresh mushrooms, rinsed, trimmed, sliced
- 2 stalks (½ cup) celery, bias cut into ¼-inch slices
- 2 small green peppers, cut into thin lengthwise strips
- 1 cup water chestnuts, drained, sliced
- 2 Tablespoons cornstarch
- ¼ cup water
Directions:
1. Prepare marinade by mixing together wine, soy sauce, sugar, and ginger.
2. Marinate meat in the mixture while preparing vegetables.
3. Heat 1 tablespoon of oil in a large skillet or wok. Stir-fry onions and mushrooms for 3 minutes over medium-high heat.
4. Add celery and cook for 1 minute. Add remaining vegetables and cook for 2 minutes or until green pepper is tender but crisp. Transfer vegetables to a warm bowl.
5. Add the remaining 1 tablespoon of oil to skillet. Stir-fry meat in oil for about 2 minutes, or until meat loses its pink color.
6. Blend cornstarch and water. Stir into the meat. Cook and stir until thickened. Then return vegetables to skillet. Stir gently and serve.
Yield: 6 servings
Serving size: 6 oz
Each serving provides:
Calories: 200
Total fat: 9 g
Saturated fat: 2 g
Cholesterol: 40 mg
Sodium: 201 mg
Total fiber: 3 g
Protein: 17 g
Carbohydrates: 12 g
Potassium: 552 mg