Preparation time: 15 to 20 minutes
Microwaving time: 9 to 11 minutes
Standing time: 1 minute
Here’s a tasty filling for pocket bread rounds—tender beef or pork strips, crisp bean sprouts, and green onions in a gingery Oriental-style sauce.
1/4 cup water
1 tablespoon cornstarch
2 tablespoons each soy sauce and dry sherry
1 teaspoon sugar
3/4 pound lean boneless beef chuck or pork shoulder
2 cloves garlic, minced or pressed
2 teaspoons minced fresh ginger or 1 teaspoon ground ginger
1/4 teaspoon pepper
l/2 pound bean sprouts
1/3 cup sliced green onions (including tops)
3 pocket breads, cut into halves
In a 2-cup glass measure, stir together water, cornstarch, soy, sherry, and sugar; set aside.
Trim and discard excess fat from meat. Then cut meat into very thin 1- by 3-inch strips, place in a 2 1/2- to 3-quart microwave-safe casserole, and mix in garlic, ginger, and pepper. Cover and microwave on HIGH (100%) for 3 to 4 minutes or until meat is no longer pink, stirring after 2 minutes.
Spoon off liquid from meat mixture and add to cornstarch mixture in glass measure; then microwave, uncovered, on HIGH (100%) for 3 minutes or until sauce is bubbly, thickened, and clear, stirring every minute. Stir sauce into meat mixture, then stir in bean sprouts and onions. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes or until hot through, stirring after 1 1/2 minutes. Cover and let stand for 1 minute.
Place pocket bread halves in a plastic bag; microwave on HIGH (100%) for 30 to 45 seconds or until hot through.
Spoon meat mixture into a warm serving bowl. To serve, spoon into warm pocket bread halves. Makes 3 servings (2 filled bread halves each).
Per serving: 421 calories, 31 g protein, 49 g carbohydrates, 11 g total fat, 74 mg cholesterol, 1,143 mg sodium