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What’s for Dinner: Thai Eggplant and Tomato Pasta Salad

on May 17, 2011 · 1 Comment

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Tonight’s Dinner is Thai Eggplant and Tomato Pasta Salad. I love this because it’s a meatless meal but we’re not sacrificing taste at all!

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About Kelly Hancock
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Comments

  1. Candy May 17, 2011 at 4:04 pm

    This is an older Weight Watchers recipe, but is delicious! I serve it with brown rice & Chung’s Veggie Egg Rolls or Spring Rolls.

    Stir-Fry Beef & Snow Peas
    3 scallions, thinly sliced
    2 garlic cloves, minced
    1 Tbsp ginger, peeled & minced
    1 lb boneless sirloin steak, trimmed
    & cut into thin 2 inch-long pieces
    1/2 lb fresh trimmed snow peas
    or thawed frozen snow peas
    *I’m using a mixed veggie stir fry from Birds Eye*
    1 cup canned sliced water chestnuts, drained
    2 Tbsp reduced-sodium soy sauce
    2 Tbsp orange juice
    1 tsp cornstarch
    1 Tbsp water

    Spray large nonstick wok or deep skillet with nonstick spray and set over high heat until a drop of water sizzles in it. Add the scallions, garlic and ginger; stir-fry until fragrant, about 1 minute. Add the beef and stir-fry until browned, about 3 minutes. Add the snow peas and stir-fry about 1 minute. Add the water chestnuts and stir-fry about 30 seconds. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
    Stir together cornstarch & water in a small bowl until smooth. Add to the wok & cook, stirring constantly until the sauce bubbles & thickens.

    Serves 4, 1 cup per serving

    Reply

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