* California-Stlye Surf 'n Turf Stir-Fry
* Fresh Fruit
* Chinese Beef Soup

California Style Surf 'n Turf Stir-Fry

Makes 4 servings

 1/2 pound California spot prawns, peeled
 1 tablespoon cornstarch
 1 tablespoon low sodium soy sauce
 1/4 cup dry white wine
 2 tablespoon sesame oil
 1 clove garlic, minced
 1/2 teaspoon fresh grated ginger root
 Salt and pepper to taste
 1 cup bean sprouts
 2 cups bok choy or broccoli
 1/2 cup mushrooms, sliced
 1/4 cup chicken stock
 2 T cornstarch and 2 T oyster sauce combined with chicken stock
 2 cups steamed rice

1. In a shallow bowl, combine prawns and sliced beef with 1 Tbsp. corn

2. Stir in soy sauce, wine, sesame oil, garlic, and ginger. Cover and
refrigerate for 20-30 min.

3. Spray wok or large skillet with non-stick cooking spray and preheat until
droplets of water bead up in pan.

4. Add marinated prawns and beef mixture and stir-fry for 1 min.

5. Add remaining ingredients and continue stir-frying until liquid thickens
and prawns turn pink, vegetables should be crisp.

6. Serve with rice.

Nutritional Analysis
Per Serving:
Calories: 507
Fat: 14 grams
Cholesterol: 161mg.
Sodium: 723 mg.

Courtesy of California Project LEAN


Chinese Beef Soup
The Grand Formosa Regent Hotel, Taipei, Taiwan

Makes 4 servings

 4 cups water
 1 pound ground beef
 4 cups beef stock or broth
 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
 2 egg whites, beaten
 Chopped scallions or cooked broccoli, for garnish

1. In a large saucepan over high heat, bring the water to a boil. Add the
ground beef and break it up with a spoon or spatula. Cook the beef for 2
minutes. Drain the beef and rinse well with fresh water.

2. Pour the beef stock or broth into the pan and bring to a boil over high
heat. Stir in the beef. Add the cornstarch mixture and bring to a boil. Pour
in the egg whites in a thin, steady stream and cook until the egg
solidifies, about 1 minute. Serve hot, garnished with the scallions or

Copyright 1995 Acorn Associates, Ltd.

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