The week or so before Thanksgiving I try and avoid poultry. I figure it builds up excitement for the main event and of course after a couple of days of leftovers you don't want to see turkey for awhile. So expect the next few food porn entries to be beef or seafood dishes. If I do a chicken dish it's usually highly seasoned and as far from T-giving-ish as I can get.
Here's what I made last night when I was craving Chinese. The use of bean sprouts is my low carb and low calorie trick to avoiding rice (which I don't do by choice anymore as a post-op). Cooked in quantity they are like noodles in the dish. Bean sprouts are a good source of vitamin C, B complex vitamins and protein too.
Shelly's Beef Stir Fry
2 Eggs, scrambled
1/2-3/4 pound package of Beef Strips (aka beef for stir fry)
1 Tablespoon fresh Ginger, grated
1/2 cup shredded Carrot
3 cups Bean Sprouts
1 can Baby Corn
1 large Onion, sliced
2 or 3 Green Onions, sliced into 1" sections
4-5 Mushrooms, sliced
1/4 cup Frozen Peas
3 to 4 Tablespoons Soy Sauce
1 Tablespoon Seasoned Rice Wine Vinegar
3/4 cup Chicken or Beef Broth
2 teaspoons Corn Starch
Salt & Pepper to taste
Heat wok pan, add oil, and scramble eggs. Remove and set aside. Add a little more oil and add beef and ginger. Cook until the beef is slightly browned. Remove from wok. Add a little more oil. Add the bean sprouts, carrot, baby corn. Stir fry over high heat about 5 minutes. Remove from pan set aside. Stir fry onions and mushrooms till golden. Add all the veggies (including frozen peas), beef and any juices and egg back into the wok season with soy sauce, rice wine vinegar and salt & pepper. Dissolve corn starch in broth and add to pan and cook for 3 minutes. Simmer till heated through and gravy has formed.
Here's a couple of Eggface dishes like this one you might have missed:
Egg Foo Young
Chicken Chop Suey