Plummelo

Ingredients (yields servings)

• for the stir fry:
• peanut or canola oil
• (6-10 oz) leftover grilled marinated flank steak, skirt steak or London broil, thinly sliced against the grain
• 2 cups shredded cabbage (from a bag of coleslaw mix is great!)
• 1/4 large or 1/2 small Vidalia or other sweet onion, sliced
• 6 oz. bag snow peas or snap peas, trimmed and sliced
• 2-3 small carrots, sliced into very thin coins
• 1 small can sliced water chestnuts
• 1 small can baby corn
• 1/3 cup something crunchy* - unsalted roasted peanuts, chow mein noodles, wonton strips
• for the sauce:
• 1/2 cup hoisin (Chinese style barbecue sauce)
• 1 t minced fresh ginger
• 1 t minced garlic
• 1/2 - 1 t. Vietnamese chili paste **
• 2T rice wine vinegar
• 2T sesame oil
• soy sauce or tamari, go for low sodium, to taste
• serve over:
• 9 oz package of fresh egg noodles, cooked and drained, or steamed white or brown rice

Cooking Instructions

Directions:

Heat 2 tsp. peanut oil in a wok or large stir fry pan. When hot, but not smoking, add peanuts and cook, stirring, 2-3 minutes. (If you are using chow mein noodles or wonton strips, skip this step.) Add meat and heat through. Push the meat to the outside edges of the pan (or remove to a plate, using tongs) and add in the veggies. Cook and stir 5-6 minutes, or until veggies are done to your liking. Add a bit more oil if necessary, or some chicken stock or water if you are watching fat.

In a small bowl, whisk together sauce ingredients. When veggies are cooked through, move the meat back into the bottom of the pan. Stir in the sauce and toss to coat. Cook until heated through, 1-2 minutes. Toss with cooked noodles and serve.

**Vietnamese chili paste is something I couldn't find for years in the store. It's called for often in Asian recipes, and I always subbed crushed red pepper flake, because I wasn't hauling myself to Chinatown for a condiment I only needed 1/2 tsp of. I finally located a bottle of it at Whole Foods over a year ago and picked it up. And although I have used it ten times, the bottle isn't even half gone, because it is so pungent! All recipes that serve four seem to call for 1/2 tsp., and trust me - your lips will be zinging!! Stir it into soups, stir fries, salad dressings, dips...it's my new favorite pantry staple along with bottled minced ginger.

*Don't skip the something crunchy - it's the best part!!