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Credit: Rebecca Dowling, Ph.D., FADA
Chef & Child Ingredient of the Month, January 2015
6 dried shitake mushrooms
4 ounces uncooked cellophane noodles
2 tablespoons dark sesame oil
2 teaspoons soy sauce
2 teaspoons sugar
3 teaspoons toasted sesame seeds, divided
2 teaspoons rice wine
1 clove garlic, minced
1/8 teaspoon pepper
½ pound sirloin beef, thinly sliced
1 tablespoon canola oil, divided
1 cup shredded cabbage
1 medium-sized Spanish onion, sliced (1 cup)
1 medium-sized carrot, peeled and shredded
2 green onions, chopped
2 cups torn spinach
vegetable oil cooking spray
2 egg whites
1. Soak the mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
2. In a large saucepan, cook the noodles in boiling water for 10 minutes. Drain and rinse in cold water. Cut into 4- to 5-inch lengths.
3. In a medium-sized bowl, mix the sesame oil, soy sauce, sugar, 2 teaspoons sesame seeds, rice wine, garlic and pepper. Add half of the mixture to the sirloin in another bowl; mix and set aside. Reserve the other half of the sauce.
4. Heat 1 teaspoon canola oil in a large skillet or wok over medium-high heat, and sauté the cabbage, Spanish onion, carrot and green onions, stirring frequently, for 10 minutes or until the onions are no longer opaque. Add the spinach and sauté for 1 minute. Add the mushrooms and noodles and remove from heat. Mix well and put in a large serving bowl. Set aside.
5. Heat the remaining 2 teaspoons of canola oil in the skillet. Add the sirloin and cook until done, stirring frequently. Add to the vegetables and noodles; mix well. Add the remaining half of the sauce; mix well.
6. Coat a small skillet with the cooking spray. Cook the egg whites, making an omelet. Remove from the pan and cut into thin strips. Add on top of the noodle mixture and garnish with the remaining sesame seeds. Serve immediately.
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