Makes 4 servings
|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|
- Cook pasta according to package directions. Drain in colander. Set aside.
- 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.
- 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.
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