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Old 04-02-2007, 06:41 PM   #1
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Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
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Stats: 230/160/165
WOE: Low Carb Maintenance
Start Date: May 2005
Tooter, your post made me hungry for stir fry so I pulled out a recipe that my DW I used to eat alot when we were first married. It went like this.

Stir Fry Beef and Vegetables with Pasta.

5 T. EVOO
1 1/2 lb. sirloin tip steak (cut into very thin strips)
2 oz. dreamsfield paste(spaghetti)
5 T. soy sauce
5 T. sherry (I use Drysack Medium)
1 T. not/Sugar or not/Starch
1/8 t. pepper
3 scallions (sliced thin)
3 med. carrots (sliced thin)
2 stalks celery (sliced thin)
1 cup broccoli spears (frozen or raw)
1 can bamboo shoots
1 can water chestnuts
chineese mushrooms(optional)

Prepare pasta per directions breaking spaghetti in thirds and set aside.
In mixing bowl combine 3 T. soy sauce, 3 T. sherry, onions, not/Sugar, and sliced beef and let marinate until veggies are done.
In wok or skillet stir fry all veggies in 2 T. EVOO, 2 T. soy sauce, 2 T. sherry until tender then set aside.
Then in 2 T. EVOO stir fry the marinated beef until tender.
Add in the veggies and pasta and heat through while stir frying and then serve.

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Old 11-12-2007, 04:23 AM   #2
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Join Date: Dec 2005
Location: Pittsburgh, PA
Posts: 5,578
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WOE: Low Carb Maintenance
Start Date: May 2005
I made the stir fry recipe above last night with stir fried chicken breasts. I didn't have any broccoli spears so I left them out and added 1 more large carrot. I also cooked the dreamsfield in chicken broth which really gave it a super taste.

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