ROTINI WITH STIR-FRIED BEEF AND CRISP VEGETABLES
Adapted from "Rose Reisman Brings Home Light Pasta"


SAUCE
2 teaspoons grated ginger root or about 1 teaspoon dried

2 teaspoons crushed garlic

1/2 cup low-sodium soy sauce

2 cups water

2 beef or chicken bouillon granules packets

6 tablespoons brown sugar

5 teaspoons cornstarch


STIR-FRY
8 ounces thinly sliced steak or chicken

2 teaspoons vegetable oil

3/4 cup chopped onion

3/4 cup diced carrot

3/4 cup chopped broccoli

3/4 cup chopped snow peas or 1 cup frozen peas

1 cup sliced fresh mushrooms

Red or green pepper, sliced diagonally


170 grams "steam fried" Chinese noodles


SAUCE: In a blender combine all ingredients.  Whirl until well mixed.


STIR-FRY: In large non-stick skillet or wok sprayed with vegetable spray, sauté steak
or chicken until no longer pink, approximately 2 minutes (do not overcook – meat will get dry).  Drain and remove meat.

Add oil to wok; sauté onions and carrots for 5 minutes or until tender.  Add broccoli, peas,
mushrooms and peppers and sauté for 2 minutes.  Whirl sauce once more in blender, add and simmer,
stirring constantly until thickened, approximately 3 minutes.  Add meat and heat thoroughly.  Add noodles
and stir in to completely coat.  Cover with lid, turn heat down to medium-low, and let simmer for
5 to 10 minutes – until noodles have absorbed some sauce and become soft.  Serves 4.


TIP: Remember the most time-consuming part of making a stir-fry is the chopping of the vegetables.
Have all ingredients ready before you heat the wok!

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