Chinese Five-Spice Steak with Rice Noodles

Chinese Five-Spice Steak with Rice Noodles

The delicate flavor and texture of rice sticks balances the highly seasoned beef. You can also serve the steak with basmati rice.

4 ounces uncooked wide rice stick noodles (banh pho)
1/4 cup hoisin sauce
3 tablespoons low-sodium soy sauce
1 teaspoon five-spice powder
1 (1-pound) flank steak, trimmed and cut into 1/4-inch strips
2 teaspoons vegetable oil
2 tablespoons minced green onions
2 teaspoons bottled minced garlic
2 medium tomatoes, each cut into 6 wedges
2 green onions, cut into 2-inch pieces
1 tablespoon chopped fresh basil

Cook noodles according to package directions.
While noodles cook, combine hoisin sauce, soy sauce, five-spice powder, and steak in a large bowl. Heat oil in a large nonstick skillet over medium-high heat. Add minced green onions and garlic; saute 30 seconds. Add beef mixture; cook 5 minutes, stirring frequently. Stir in tomato wedges, green onion pieces, and chopped basil; cook 2 minutes, stirring occasionally.

Yield: 4 servings (serving size: 1 1/2 cups beef mixture and 1 cup noodles)

NUTRITION PER SERVING
CALORIES 374(29% from fat); FAT 12.1g (sat 4.3g,mono 4.3g,poly 2.1g); PROTEIN 28.2g; CHOLESTEROL 59mg; CALCIUM 32mg; SODIUM 744mg; FIBER 2.3g; IRON 4.1mg; CARBOHYDRATE 36.6g

Fried Won Tons

Fried Won Tons

1 lb. Won ton skins

1/2 lb. Fresh ground pork

1/2 lb. Fresh prawns

4 Dried mushrooms, soaked for 2 hours

8 Water chestnuts, finely chopped

2 Stalks green onions, finely chopped

2 small Eggs, beaten

1/4 ts Pepper

1 1/2 ts Salt

Yield: About 60 to 70.


Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.

Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.


WRAPPING:

Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.

Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner
and bring right corner to meet it. Press to seal. This should give
you a little bundle that looks kind of like a nurses hat.


FRYING:

Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.


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