Print
ShareThis
Creole Shrimp and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Beef Oriental
Yield: Makes 4 servings
Ingredients:
3
cups uncooked corkscrew pasta
1
pound ground beef
7
green onions, cut diagonally into 3-inch pieces
3
tablespoons soy sauce
1/4
teaspoon ground ginger
2
to 3 stalks celery, cut diagonally into 1-inch pieces
8
mushrooms, sliced (optional)
1
package (20 ounces) frozen snow peas, thawed and drained
1
can (8 ounces) tomato sauce
3
fresh tomatoes, cut into wedges
1
cup (4 ounces) shredded Cheddar cheese, divided
1
green bell pepper, cut into thin slices
Preparation:
1.
Cook pasta according to package directions. Drain in colander. Set aside.
2.
Cook beef, onions, soy sauce and ginger in wok over medium-high heat in large wok until meat is brown, stirring to separate meat. Push mixture up side of wok. Add celery and mushrooms; stir-fry 2 minutes. Push mixture up side of wok. Add snow peas and tomato sauce; cook 4 to 5 minutes, stirring occasionally.
3.
Add pasta, tomatoes and 3/4 cup cheese. Stir gently to combine all ingredients. Cook 1 minute. Add bell pepper; sprinkle remaining 1/4 cup cheese over top. Reduce heat to low; cook until heated through.
This recipe appears in:
Chinese
