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Pollo alla Firènze
Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.
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
