Beef Vegetable Pockets Recipe
Ingredients
| Lean ground beef | 1/2 pound | |
| 1 1/2 cups loose-pack frozen mixed broccoli, carrots, and cauliflower | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| Water chestnuts | 1/2 Ounce, drained | |
| 3 8-inch pita bread rounds, quartered or halved | ||
Directions
Crumble the lean ground beef into a 1-quart casserole.
Micro-cook, covered, on 100% power (HIGH) about 3 minutes or till done, stirring twice to break up the ground beef.
Drain off fat.
Cut up any large pieces in the frozen mixed vegetables.
Stir the vegetables into the ground beef.
Micro-cook, covered, on 100% power (HIGH) for 3 to 4 minutes or till the vegetables are done, stirring once.
In a 1-cup measure stir together water, soy sauce, cornstarch, and ginger.
Stir soy sauce mixture and water chestnuts into beef-vegetable mixture.
Micro-cook, covered, on 100% power (HIGH) for 2 to 3 minutes more or till thickened and bubbly, stirring once.
Spoon beef-vegetable mixture into the pita bread quarters or halves.
Micro-cook, covered, on 100% power (HIGH) about 3 minutes or till done, stirring twice to break up the ground beef.
Drain off fat.
Cut up any large pieces in the frozen mixed vegetables.
Stir the vegetables into the ground beef.
Micro-cook, covered, on 100% power (HIGH) for 3 to 4 minutes or till the vegetables are done, stirring once.
In a 1-cup measure stir together water, soy sauce, cornstarch, and ginger.
Stir soy sauce mixture and water chestnuts into beef-vegetable mixture.
Micro-cook, covered, on 100% power (HIGH) for 2 to 3 minutes more or till thickened and bubbly, stirring once.
Spoon beef-vegetable mixture into the pita bread quarters or halves.
Chef
