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!
Need a little inspiration? Checkout my Recipe Box which is updated daily with new recipes!
=================================
So, what’s for dinner tonight at your house? You are encouraged to not only list your dinner plans, but to request ideas and add your favorite recipes!
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