• 2 tbsp. peanut oil
  • 2 cloves garlic, chopped
  • 4 sm. scallions, sliced thin
  • (including green part)
  • 1 lb. beef, sliced into 4" strips
  • 1/4 lb. snow peas, trimmed
  • 1/2 lg. red pepper, cut into sm. cubes
  • 1 (8 oz.) can water chestnuts, drained
  • 1 tbsp. grated ginger
  • 1 tbsp. reduced-sodium soy sauce
  • 2 tbsp. red wine vinegar
  • 1 tsp. sugar
  • 2 tbsp. sesame oil
  • 4 1/2 oz. fresh angel hair pasta
  • Sesame seeds (optional)
  1. Put water on to boil and cook pasta. Heat peanut oil. If you use an electric Wok, turn heat to 300 degrees. If you use a large skillet, heat stove to medium high. Add garlic, scallions, beef and red pepper and stir-fry until meat is cooked, about 4 to 5 minutes. Add snow peas and water chestnuts. Put on lid, turn down to low or 200 degrees and cook another 2 to 3 minutes. Meanwhile, in a small bowl, mix ginger, soy sauce, red wine vinegar, sugar and sesame oil together. Drain liquid from Wok. Add pasta to Wok and mix. Then add sesame oil mixture and mix well. Sprinkle with sesame seeds before serving. Serve with a green salad. Some may prefer to add additional soy sauce at the table. Makes 4 servings.