Text 12651, 73 rader
Skriven 2007-03-05 16:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: badfisssh 154
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 -> food department. I wonder, though, why not take those
 -> awful-tasting fish that breed like rabbits and will live
 -> in the murkiest, trashiest water, and turn them into surimi?
 RH> I almost wish they would.  Fish sticks are the best use for it.

So one has this cheap source for protein and a way to make
it less unpalatable. So what's stopping them?

 -> I dunno, pastrami and spinach?? Ivory might improve it.
 RH> Actually, it was pretty good.  I happen to like raw spinach.

I like raw spinach, and I like it with meat, especially bacon,
so pastrami should be only the smallest bit of a stretch. But
somehow to me it sounds like too much of a stretch. Maybe it's
a texture issue?

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      Title: STIR-FRY BEEF & SPINACH with NOODLES
 Categories: Beef, Pasta, Oriental
      Yield: 5 servings

      1 lb round tip steaks 1/4 in.
           - thick
      6 oz uncooked thin spaghetti
     10 oz pkg fresh spinach, stemmed
           - sliced thin
      8 oz can sliced water chestnuts
           - drained
    1/4 C  sliced green onions
      2 Tb chopped red chiles

MMMMM------------------MARINADE---------------------------------------
    1/4 C  Hoisin sauce
      2 Tb reduced-sodium soy sauce
      1 Tb water
      2 ts dark sesame oil
      2 lg cloves garlic
    1/4 C  crushed red pepper

  1. Stack beef steaks; cut lengthwise and then crosswise into
     1" wide strips. Combine marinade ingredients; add beef,
     tossing to coat. Cover and marinate in refrigerator for at
     least 10 minutes. Meanwhile, cook pasta to al dente and keep
     it warm.

  2. Remove beef from marinade, reserve marinade. Heat large
     non-stick wok or skillet over medium-high heat until hot.
     Add one half beef at a time and stir-fry 1 to 2 minutes or
     until ooutside is no longer pink. Do not overcook. Remove
     beef; keep warm.

  3. In same cooking vessel, combine pasta, spinach, water
     chestnuts, green onions and reserved marinade; cook until
     spinach is wilted and mixture is heated through, stirring
     occasionally. Return beef to skillet, mix lightly. Garnish
     wilth chile peppers.

  Make 5 servings

  Nutritional information (per serving): 367 calories; 27 g protien;
  47 g. carbohydrates; 7 g fat (2 g saturated fat); 5.6 mg iron; 452
  mg sodium; 55 mg cholesterol,

  FROM: Supermarket receipe handout by National Cattlemen's
        Beef Association and Beef Board with the American
        Dietetic Association's Lean 'N Easy Education kit.
  Typed and format by Dave Drum - 16 September 98

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