1 serving: 302 Calories;
14 g Total Fat (6.5 g Mono, 2.6 g Poly, 2.9 g Sat);
43 mg Cholesterol;
24 g Carbohydrate;
3 g Fibre;
22 g Protein;
945 mg Sodium

Dry sherry 1 tbsp. 15 mL
Cornstarch 1 tsp. 5 mL
Oyster sauce 2 tbsp. 30 mL
Soy sauce 1 tbsp. 15 mL
Brown sugar, packed 1 tbsp. 15 mL
Minced pickled ginger slices, drained
(or 1/2 tsp., 2 mL, finely grated,
peeled gingerroot)
1 tbsp. 15 mL

Cooking oil 1 tbsp. 15 mL
Can of cut baby corn, drained 14 oz. 398 mL
Snow peas, trimmed 1 1/2 cups 375 mL
Fresh whole white mushrooms 1 1/2 cups 375 mL
Green onions, cut into 1 inch pieces 4 4

Cooking oil 1 tbsp. 15 mL
Beef tenderloin steak, cut across grain
into 1/8 inch (3 mm) slices, then halved
3/4 lb. 340 g

Stir sherry into cornstarch in small cup until smooth. Add next 4 ingredients. Stir. Set aside.

Heat wok or large frying pan on medium-high until very hot. Add first amount of cooking oil. Add next 4 ingredients. Stir-fry for about 2 minutes until snow peas are tender-crisp. Transfer to large bowl.

Heat second amount of cooking oil in same wok. Add beef. Stir-fry for about 2 minutes until desired doneness. Add vegetables. Stir. Stir cornstarch mixture. Add to beef mixture. Heat and stir for about 1 minute until sauce is boiling and slightly thickened and vegetables are heated through. Serves 4.

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