Scapes appear in many Chinese dishes, none more delicious than this one to serve over rice or noodles. You can substitute green beans or green onions for the scapes.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2004
Ingredients
Method
In bowl, whisk together soy sauce, cornstarch, ginger, sesame oil, garlic and pepper. Cut beef across the grain into thin strips. Add to bowl and toss to coat; let stand for 15 minutes.
Meanwhile, in pot of boiling salted water, cook garlic scapes until tender-crisp, 2 minutes. Drain and refresh under cold water; drain and pat dry. Set aside.
Wearing rubber gloves, cut hot pepper in half lengthwise; seed and finely slice. In wok or large deep skillet, heat 1 tbsp (15 mL) of the oil over high heat; stir-fry beef, in batches and using remaining oil as necessary, until browned yet still pink inside, about 2 minutes. Transfer to bowl.
Add hot pepper and salt ; stir-fry for 1 minute. Return scapes, beef and any accumulated juices and stock to pan; stir-fry until hot, about 1 minute.
Nutritional facts <b>Per serving:</b> about
- Sodium 791 mg
- Protein 27 g
- Calories 256.0
- Total fat 12 g
- Cholesterol 54 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
%RDI
- Iron 29.0
- Folate 19.0
- Calcium 7.0
- Vitamin A 5.0
- Vitamin C 23.0
