Beef fry rice noodles-Chinese healthy recipe for November 20

Beef fry rice noodles

Chinese food Beef fry rice noodles

Flavored
with soy sauce and oyster sauce, rice pasta is topped with tender pieces of
beef, accompanied by bean sprouts and crispy onion. A delight for the taste
buds.

Ingredients

150g
dried rice noodles

100g beef 50 g bean sprouts

1/2 onion Seasoning

4
bedrooms of light soy sauce

1 tbsp of dark soy sauce

½ tbsp oyster sauce

1
pinch sugar

½ tbsp of Shaoxing wine

tbsp c. A.C of potato starch

1 pinch salt

3
tbsp sunflower oil

1 slice onions

18 minutes

Beef fry rice noodles steps

1.
Soak the rice noodles in hot water. When they become white and soft, remove and
drain.

2.
Thinly slice the beef and place on a plate. Add 2 tbsp of light soy sauce,
salt, Shaoxing wine and starch potatoes. Mix well and marinate for 10 minutes.

3.
Wash the bean sprouts, peel the onion and cut into julienne. Wash and cut the
onions into slices.

4.
Heat the sunflower oil in a pan, then put the beef. Fry quickly. Once it is
cooked, remove it.

5.
Then add the bean sprouts, rice pasta and onion. Fry for 3 minutes.

6.
After pouring the dark soy sauce, the oyster sauce, 2 tbsp of light soy sauce
and sugar. Fry quickly over high heat for a minute;

7.
Then put the beef. Fried evenly.

8.
Finally, add the onions. Pour it up.

Cooking
Ingredients for Al s Chocolate To the Max Recipe

6
oz Package of semisweet

Chocolate
chips

1
Egg

1
ts Vanilla

1
ts Almond extract

1
tb Creme com cacao liqueur

1
c Whipping cream

Al
s Chocolate To the Max Preparation

Blend
together first 4 ingredients while microwaving the cream until just beginning
to boil. With blender going add the hot cream and blend until well combined.
Pour into small sherbet or wine glasses (I use the disposable plastic ones) and
refrigerate for several hours. This is chocolate to the MAX! Few people refuse
one of these and few can eat more than one.

Cooking
Ingredients for Pinapple Squash Recipe

2
md Acorn squash; (2 lbs)

-4-1/2
diameter

8
oz (1 can) pinapple;unsweetened

-crushed
with juice

2
ts Margarine;

1/2
ts Ground cinnamon;

Hot
water

Pinapple
Squash Preparation

Preheat
oven to 375 degrees. Cut each squash in half; scoop out and discard seeds and
pulp. Trim tip off bottom if necessary so that each squash cup stands up
straight. Fill each squash cup with 1/4 c pineapple 1/4 teaspoon margarine, and
a sprinkle of cinnamon. Put squash into a flat baking dish and pour hot water
around bottoms of squash to the depth of 1/2 inch. Cover pan tightly with foil.
Bake 1 hour or until squash is tender and can be easily pierced with a fork.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; Low-sodium
diets: This recipe is excellent. CAL:
148; CHO: 34g; PRO: 2g; FAT: 2g; SOD: 31mg; CHO: 0mg;