This was a real winner with the family. Everyone liked it and it was quick to get on the table, which gives it even more appeal for the “mom” in me.
1 pound ground beef
1/2 cup brown sugar
1/4 cup soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 – 1 teaspoon crushed red peppers (I used 1/2 teaspoon and it was hot enough for us Texans!)
Salt and pepper to taste
1 bunch green onions, diced
1 egg for each serving (optional)
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt, pepper and crushed red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions. Optional: Hubby wanted his meat cooked with an egg so I cracked an egg into the meat mixture and stirred it until it was cooked. Also could poach an egg and put it on top. I think next time I will try poaching eggs.
I love a good bowl of soup. I don’t know what it is about soup but it is so satisfying and better yet, it is low in calories! Just can’t beat a combination like that. This soup is so easy to put together and it is family approved! However, there is a word of caution here, if you have people in your family with sensitive mouths then this soup may be too hot for them. If you are a seasoned Texan like I am, then you will enjoy the hotness that this soup brings to your senses.
This recipe will serve 4 people.
3 cups fat free, less sodium chicken broth
1/2 cup of presliced mushrooms
1 tablespoon of low sodium soy sauce
1 (8 oz) can of sliced bamboo shoots, drained
2 1/2 tablespoons fresh lemon juice
1 teaspoon white pepper (yes, you read that right!)
1 1/2 pounds medium shrimp, peeled and deveined
8 oz. reduced fat firm tofu, drained and cut into 1 inch cubes
1 tablespoon cornstarch
2 tablespoons water
1 large egg white, beaten
1/4 teaspoon chili oil
2 tablespoons chopped green onion
Combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer 5 minutes. Add juice, pepper, shrimp, and tofu to pan; bring to a boil. Cook 2 minutes or until shrimp are almost done. Combine cornstarch and water in a small bowl, stirring until smooth. Add cornstarch mixture to pan; cook 1 minute, stirring constantly with a whisk. Slowly drizzle egg white into pan, stirring constantly. Remove from heat; stir in chili oil and onions.