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Ingredients
- 1 lb beef or possibly pork steak
- 1 1/2 c. broccoli, minced
- 3 med carrots, minced
- 1 tsp cornstarch
- 1 tsp salt
- 1 c. bamboo shoots, liquid removed
- 2 Tbsp. dry sherry
- 2 Tbsp. veg. oil
- 1 med onion, cut in thin wedges
- 1 c. frzn peas, thawed
- 1/2 c. water chestnuts, liquid removed and thinly sliced
Directions
- Thinly slice meat into bite-size pcs. Cook broccoli and carrots in boiling water 2 min; drain. Mix cornstarch, salt and sugar, blend in soy sauce and sherry (can use water). Set aside. Add in veg. oil to preheated wok over high heat. Stir-fry broccoli, carrots and onion in warm oil for 2 min, or possibly till crisp-tender. Remove from wok. (Add in more oil, if necessary.) Add in half the meat to warm wok; stir-fry 2-3 min, or possibly till browned. Remove meat. Stir-fry remaining meat 2-3 min. Return all meat to wok. Add in peas, water chestnuts and bamboo shoots. Stir soy mix; stir into wok. Cook and stir till thickened and bubbly. Return broccoli, carrots and onions to wok, cover and cook 1 minute longer. Serve with warm rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1087g | |
| Calories 1704 | |
| Calories from Fat 879 | 52% |
| Total Fat 98.23g | 123% |
| Saturated Fat 30.03g | 120% |
| Trans Fat 0.7g | |
| Cholesterol 263mg | 88% |
| Sodium 2853mg | 119% |
| Potassium 3062mg | 87% |
| Total Carbs 106.15g | 28% |
| Dietary Fiber 15.4g | 51% |
| Sugars 23.65g | 16% |
| Protein 91.89g | 147% |
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