I was craving Chinese food one lunch-hour while I was on vacation. But Chinese can get expensive and I’ve been trying to cut back on MSG (which gives me migraines), sodium, and extra spending. 😉 So I raided my fridge and freezer to see what I could do. Before long, I had drummed up the fixings for a really quick stir-fry for lunch. Here’s what I did…
- 1/2 C Campbells – Chicken or Beef Broth Low Sodium Read to Serve (30% Less Sodium) – split into two 1/4 C portions
- 2 6oz Eye of Round steaks (or some kind of lean, boneless beef)
- 1/4 C VH garlic hoisin stir-fry sauce
- 1 Tbsp sesame seeds
- 2 oz No Yolk egg noodles (dumplings)
- water to cook the noodles (follow the packaging directions)
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1 tsp soy sauce (reduced sodium)
- 1 C each: broccoli, snow peas, cauliflower, mushrooms – chopped
- 1/2 C chopped onions
- 1 C water (to add in small amounts)
- Prepare the noodles according to the package. Set aside.
- In a wok over a medium-high heat, stir-fry the beef strips in a tiny bit of chicken broth for a few minutes, until meat is cooked, then toss in the hoisin sauce, heating through. Remove meat from wok, sprinkle with sesame seeds and set aside.
- In same wok, add vegetables and 1/4 cup broth, ginger, allspice and soy sauce. Stir-fry until vegetables are tender-crisp, adding water in small amounts if it starts to dry out through the process. (Don’t put too much in at once or the veggies will just boil, not stir-fry, and will go mushy.) In the last minute, add the beef and noodles and stir to heat through/coat with the seasonings (maybe 30-60 seconds).
- Serve, splitting the entire meal in 4-5 portions.
MAKES: 4-5 one-cup servings (roughly)
SERVING: 1 cup