2837. BEEF and BACON LO MEIN

yields four servings

1/2 pound sliced bacon, diced
1/2 pound beef flank steak, cut into thin strips
2 tablespoons canola oil, divided
1 cup fresh broccoli florets
1 cup fresh cauliflowerets
1 medium carrot, cut into thin 2-inch strips
1 small onion, cut into wedges
1 teaspoon minced fresh gingerroot
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
2 garlic cloves, minced
1 tablespoon beef bouillon granules
1 cup boiling water
1/4 cup soy sauce
3 tablespoons cornstarch
3/4 cup cold water
1/2 pound thin spaghetti, cooked and drained

In a large skillet, cook bacon until crisp; remove to paper towels to drain. Discard drippings. In the same skillet, stir-fry beef in 1 tablespoon oil until no longer pink, about 2 minutes. Remove beef and pan juices; keep warm. In the same skillet, saute the broccoli, cauliflower, carrot, onion and ginger in remaining oil for 3 minutes. Add the mushrooms, water chestnuts and garlic; cook and stir 2 minutes longer. Dissolve bouillon in boiling water; stir into vegetables. Stir in soy sauce and beef with pan juices. Combine cornstarch and cold water until smooth; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in bacon and spaghetti.

bacon recipe courtesy of: Taste of Home, April/May 2002, p. 45

Originally posted 2013-02-13 01:18:00. Republished by Blog Post Promoter

2957. SPINACH and LYCHEE SALAD with BACON and WATER CHESTNUTS

yields four servings

For Dressing:
1/3 cup vinaigrette
2 tablespoons syrup from canned lychees
1 scallion, finely chopped
1/2 teaspoon red pepper flakes
1 teaspoon sesame seeds

For Salad:1 (9-ounce) package baby spinach
1 (8-ounce) can sliced water chestnuts, drained and liquid reserved
1/2 (20-ounce) can lychees in syrup, juice reserved
1/4 cup real bacon crumbles
2 large hard-boiled eggs, peeled and quartered?In a jar or sealable container, combine vinaigrette and 2 tablespoons reserved lychee juice, scallion, red pepper flakes, and sesame seeds. Shake vigorously; set aside. Add spinach and water chestnuts to a large bowl. Add dressing and toss. Top with lychees, bacon bits, and eggs.???bacon recipe courtesy of: Sandra Lee, “Asian Flavor,” Semi-Homemade Cooking, Food Network, 2008?