Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Yakisoba
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- #74429
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon sesame or vegetable oil
1/2 pound sirloin or top blade steak, cut into tiny pieces OR thin strips
2 tablespoons minced garlic
2 teaspoons minced ginger
8 ounces fresh mushrooms, sliced thin
1/2 cup carrots, julienne
4 green onions, ends trimmed, sliced
4 bundles somen noodles
1/4 cup sesame oil
1/4 cup soy sauce
2 tablespoons oyster sauce
1/4 teaspoon white pepper
directions
Bring a large pot of water to a boil, keep warm.
Heat 1 Tb. oil in a wok over medium-high heat. Add beef to wok, then garlic and ginger, stir-fry for 2 minutes. Add mushrooms, carrot, and onions to wok, stir-fry for 2 minutes.
Drop noodles into boiling water, cook for 1 minute, drain, rinse with cold water, and drain again, return noodles to pot and toss with 1/4 cup sesame oil.
Stir coated noodles, soy sauce, oyster sauce, and pepper into wok, stir-fry for 1 minute. Serve immediately.
added by
jaynemichellee
nutrition data
138 calories, 14 grams fat, 3 grams carbohydrates, 1 grams protein per serving. This recipe is low in carbs.
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