Beef Chow Mein with Vegetables and Ginger

This quick stir fry was filled with a bounty of ant-oxidant fighting vegetables and an inflammation fighting super dose of ginger.   You’ll notice the addition of chili flakes.  This is an added touch for two of us at our table.

I add oil to a hot pan and quickly saute  thick slices of ginger and garlic – this is to flavor the oil.  Before the garlic burns, remove from pan, let the ginger go a while longer then remove as well.  Then add strips of beef and quickly flash fry to med rare.  Remove and set aside.  Then saute your vegetables.  I used onion, celery and red pepper.  When vegetables begin to soften, season to taste, I use a mixture  of soy sauce, minced ginger and a splash of rice wine vinegar.

In a separate pot, boil the chow mein noodles and boil as directed.  I use the ones that are available fresh in the produce section of your grocery store.   Pile noodles into bowls, top with vegetables.  I added some shredded Asian greens as a garnish.

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About Arthritis Kitchen

Living Authentically - Striving for Wellness - Navigating Through Illness – Speaking from the Heart.

Posted on December 27, 2009, in Foods Known to Help Arthritis, Recipes / Cooking. Bookmark the permalink. 1 Comment.

  1. Sounds really good. I will be sure to make this one soon.

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