Macaroni Oriental Low Calorie Recipe
Ingredients
| Mushrooms | 3/4 Cup (16 tbs) | |
| 2 beef bouillon cubes | ||
| Elbow macaroni | 2 Cup (16 tbs), uncooked | |
| 1 pound thinly sliced beef sirloin, cut in strips | ||
| Butter | 2 Tablespoon | |
| 2 cups diagonally sliced celery | ||
| Water chestnuts | 1 Cup (16 tbs), drained | |
| Onion | 1/4 Cup (16 tbs), sliced | |
| 6 green onions, cut in 1-inch pieces | ||
| Frozen spinach package | 1 , drained | |
| Cornstarch | 1 Tablespoon | |
| Soy sauce | 1/4 Cup (16 tbs) | |
Directions
Measure liquid from mushrooms; add enough water to equal 1 cup.
Heat to boiling and stir in bouillon cubes.
Cook macaroni according to package directions; drain.
Meanwhile, saute beef in butter until lightly browned.
Add celery, water chestnuts, onion, green onions, drained spinach and bouillon.
Cook, covered, 3 minutes.
Blend cornstarch with soy sauce.
Stir into skillet and boil 1 minute.
Serve over hot macaroni with additional soy sauce, if desired.
Heat to boiling and stir in bouillon cubes.
Cook macaroni according to package directions; drain.
Meanwhile, saute beef in butter until lightly browned.
Add celery, water chestnuts, onion, green onions, drained spinach and bouillon.
Cook, covered, 3 minutes.
Blend cornstarch with soy sauce.
Stir into skillet and boil 1 minute.
Serve over hot macaroni with additional soy sauce, if desired.
Chef
