There are times
when I have a craving for Asian food,
and this quick
entree fits the bill perfectly...
|
Prep: 10 Mins.
Cook: 10 Mins.
INGREDIENTS
Noodles:
8 oz’s (half a box) thin spaghetti noodles, cooked according
to package directions
Pre-steam broccoli:
2 cups fresh broccoli florets, cut smaller
--(Pre-steam on high for 3 minutes in a covered
microwave-able bowl with 2 TBs water)
Vegetables:
2 tablespoons Mazola oil
2 cups pre-steamed (above) broccoli florets, drain water
beforehand
1 small yellow onion, julienned
1/2 red bell pepper, julienned
1/2 orange bell pepper, julienned
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
--2 green onions, white and green parts sliced on the diagonal (added last)
Sauce:
1/3 cup low-sodium soy sauce
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1 tablespoon rice vinegar (unseasoned)
1/4 teaspoon sesame oil
3/4 cup low-sodium beef broth
Garnish:
1 TB roughly chopped fresh cilantro
METHOD
Prep all stir-fry ingredients, including pre-steaming
broccoli in microwave, and mixing the sauce in a small bowl, prior to making
stir-fry; set all aside.
Begin cooking noodles, according to package directions.
Heat a large stainless steel skillet over medium-high heat;
add oil. When hot, stir-fry pre-steamed broccoli, onion, bell peppers, garlic
powder, and red pepper flakes for 7-9 minutes until broccoli is crisp-tender.
Stir in sliced green onions.
Whisk the sauce, then add to the skillet. Cook, while
stir-frying for 2 minutes. Add hot
noodles to the skillet, toss, using tongs, to combine.
Transfer stir-fry to a serving platter, garnish with fresh
cilantro and serve family style. ~ Enjoy!
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