Macaroni Oriental Low Calorie
|Canned whole mushrooms||4 Ounce (1 Can / 3/4 Cup)|
|Beef bouillon cubes||2|
|Elbow macaroni||8 Ounce, uncooked (2 Cups)|
|Thinly sliced beef sirloin||1 Pound, cut into strips|
|Diagonally sliced celery||2 Cup (32 tbs)|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can / 1 Cup)|
|Sliced onion||1⁄4 Cup (4 tbs)|
|Green onions||6 , cut into 1 inch pieces|
|Frozen spinach||10 Ounce, thawed and well drained (1 Package)|
|Soy sauce||1⁄4 Cup (4 tbs)|
Measure liquid from mushrooms; add enough water to equal 1 cup.
Heat to boiling and stir in bouillon cubes.
Cook macaroni according to package directions; drain.
Meanwhile, saute beef in butter until lightly browned.
Add celery, water chestnuts, onion, green onions, drained spinach and bouillon.
Cook, covered, 3 minutes.
Blend cornstarch with soy sauce.
Stir into skillet and boil 1 minute.
Serve over hot macaroni with additional soy sauce, if desired.