Added flavour comes from tamari soy sauce (available in health food stores), which has a more pleasant taste than most soy sauces; substitute Japanese soy sauce if tamari is unavailable. Oyster mushrooms enrich the stir-fry, too, but regular mushrooms can be used. If you like more heat, add 1/4 tsp (1 mL) hot pepper flakes.
- Portion size 4 servings
- 2 cups fusilli pasta
- 1 teaspoon sesame oil
- 1/2 lb beef strip loin cut in 1/8-in (3 mm) strips
- 1 cup sliced onion
- 1 cup diagonally sliced carrots
- 1 cup broccoli floret
- 1 cup sliced oyster mushroom
- 1 cup snow pea trimmed
- 2 cups bean sprouts
- 1/4 teaspoon pepper
- 1 pinch hot pepper flakes
- 1 cup boiling water
- 1/4 cup tamari soy sauce
- 2 tablespoons grated gingerroot
- 2 teaspoons cornstarch
- 1 clove garlic minced
Sauce: In 2-cup (500 mL) measure, stir together water, soy sauce, ginger, cornstarch and garlic; set aside.
In large pot of boiling salted water, cook pasta for 8 minutes or until tender but firm; rinse in cold water. Drain and set aside.
Heat large wok or heavy skillet over high heat; add sesame oil, spreading over wok. Add beef; stir-fry until browned, about 2 minutes. Add sauce, onions, carrots, broccoli, mushrooms and snow peas; simmer for 5 minutes, stirring occasionally.
Stir in bean sprouts, pepper, hot pepper flakes and pasta; heat through.
Nutritional facts <b>Per serving:</b> about
- Protein 24 g
- Calories 370.0
- Total fat 6 g
- Total carbohydrate 56 g