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makes 4 servings
Ingredients:
3 cup (750 ml) corkscrew pasta
7 green onions
2 to 3 ribs celery
8 mushrooms (optional)
60 g frozen snow peas
1 lb (500 g) ground beef
3 tablespoon (45 ml) soy sauce
¼ teaspoon ground ginger
1 can (225 g) tomato sauce
3 fresh tomatoes, cut into wedges
1 cup (120 g) shredded Cheddar cheese, divided
1 green pepper, cut into thin slice
How to make:
1. Cook pasta according to package directions. Drain in colander. Set aside.
2. Remove roots from green onions. Cut green onions diagonally into 2 inch (5 cm) pieces.
3. Place celery flat side down on cutting board. Cut celery diagonally into 1 inch (2.5cm) pieces.
4. Wipe mushrooms clean with damp paper towel. Cut thin piece from stem; discard. Cut mushroom into slices with paring knife.
5. To quickly thaw snow peas, place in colander. Rinse under hot water until no ice crystals remain and pea pods are easily separated. Drain well; pat dry with paper towel.
6. Cook beef, onions, soy sauce and ginger in wok over medium-high heat until meat is brown, stirring to separate.
7. Push mixture up the side of wok. Add celery and mushrooms; stir-fry 2 minutes. Push mixture up the side. Add snow peas and tomato sauce; cook 4 to 5 minutes, stirring every minute.
Add pasta, tomatoes and ¾ cup (175 ml) cheese. Stir gently to combine all ingredients. Cook 1 minute. Add green pepper; sprinkle remaining ¼ cup (60ml) cheese over top. Reduce heat to low, cook until heated through.
3 cup (750 ml) corkscrew pasta
7 green onions
2 to 3 ribs celery
8 mushrooms (optional)
60 g frozen snow peas
1 lb (500 g) ground beef
3 tablespoon (45 ml) soy sauce
¼ teaspoon ground ginger
1 can (225 g) tomato sauce
3 fresh tomatoes, cut into wedges
1 cup (120 g) shredded Cheddar cheese, divided
1 green pepper, cut into thin slice
How to make:
1. Cook pasta according to package directions. Drain in colander. Set aside.
2. Remove roots from green onions. Cut green onions diagonally into 2 inch (5 cm) pieces.
3. Place celery flat side down on cutting board. Cut celery diagonally into 1 inch (2.5cm) pieces.
4. Wipe mushrooms clean with damp paper towel. Cut thin piece from stem; discard. Cut mushroom into slices with paring knife.
5. To quickly thaw snow peas, place in colander. Rinse under hot water until no ice crystals remain and pea pods are easily separated. Drain well; pat dry with paper towel.
6. Cook beef, onions, soy sauce and ginger in wok over medium-high heat until meat is brown, stirring to separate.
7. Push mixture up the side of wok. Add celery and mushrooms; stir-fry 2 minutes. Push mixture up the side. Add snow peas and tomato sauce; cook 4 to 5 minutes, stirring every minute.
Add pasta, tomatoes and ¾ cup (175 ml) cheese. Stir gently to combine all ingredients. Cook 1 minute. Add green pepper; sprinkle remaining ¼ cup (60ml) cheese over top. Reduce heat to low, cook until heated through.
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