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In 2-quart saucepan, prepare rice as label directs.
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Meanwhile, with flat side of knife, crush garlic clove. Mince
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gingerroot. Cut green onion into 1 inch long pieces. Thinly slice
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carrots. Remove tough strings from each Chinese pea pod; cut each
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lengthwise in half. Thinly slice red pepper. Cut beef into
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paper-thin slices, about 3" by 1".
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In 10 inch skillet over medium-high heat, in hot salad oil, cook
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garlic until golden; discard garlic. Add ginger and green onions are
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golden, stirring occasionally. Add carrots; cook 3 minutes, stirring
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occasionally. Add Chinese pea pods and red pepper strips; cook,
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stirring occasionally, until vegetables are tender-crisp.
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In cup, stir together teriyaki sauce and cornstarch. Add teriyaki
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mixture and 3/4 cup water to vegetables in skillet. Over high heat,
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heat to boiling. Reduce heat to low; simmer 1 minute or until sauce
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is thickened slightly. Add beef slices and water chestnuts; heat
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through. Serve beef mixture over rice. Makes 4 main-dish servings.
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About 610 cal, 29 f fat, 48 mg chol, 1465 mg sod.
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