Ingredients

The following ingredients have 4 Servings
  • 8 oz lean ground beef
  • 1 stalk celery or bok choy (sliced)
  • 1/4 cup baby carrots (julienne)
  • 1/4 cup sliced onions
  • 1 clove garlic (minced)
  • 1 tbsp light soy sauce*
  • 1 tbsp oil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 8 oz spaghetti (dry)
  • 1 tbsp dark soy sauce**
  • 1 tbsp Chinese rice wine or dry sherry
  • 1 tsp dark sesame oil

Instruction

  • *Light soy sauce is not the sodium-reduced soy sauce. It is an actual product. Major major brands of soy sauce closely approximate light soy sauce
  • **Dark soy sauce is available in larger supermarkets and Chinese markets. If you cannot obtain it, a good substitute is 1 tbs regular soy sauce (like La Choy) and 1/2 tsp molasses.
  • Cook spaghetti per package directions to al dente stage. Drain and rinse; set aside.
  • Heat a large skillet or wok over medium-high heat. Add oil.
  • Brown ground beef, breaking up clumps. Add the garlic, light soy sauce, sugar and salt; stir to combine.
  • Add the celery or bok choy, carrots and onions. Stir fry until celery is bright green.
  • Add the cooked and drained spaghetti and the sauce. Toss to coat completely.
  • Turn out on a serving platter.