|Ground beef||1 Pound|
|Green onions||7 , diagonally sliced into 2 inch pieces|
|Soy sauce||3 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Celery ribs||3 , diagonally sliced into 1 inch pieces|
|Mushrooms||8 , sliced|
|Frozen pea pods||20 Ounce (1 Package Rinsed Under Hot Water And Drained)|
|Canned tomato sauce||8 Ounce (1 Can)|
|Uncooked corkscrew pasta||3 Cup (48 tbs) (Cooked, Drained)|
|Tomatoes||3 , cut into wedges|
|Shredded cheddar cheese||4 Ounce (Divided)|
|Green pepper||1 , cut into thin slices|
Cook beef, onions, soy sauce and ginger in wok over medium-high heat until meat is brown, stirring to separate meat.
Push mixture up the side of the wok.
Add celery and mushrooms; stir-fry 2 minutes.
Push up the side.
Add pea pods and tomato sauce; cook 4 to 5 minutes, stirring every minute.
Add pasta, tomatoes and 3/4 cup of the cheese.
Stir gently to combine all ingredients.
Cook 1 minute.
Add green pepper; sprinkle remaining cheese over top.
Reduce heat to low; cook until heated through.