Ground Beef Garden Saute
|Slivered almonds||1⁄3 Cup (5.33 tbs)|
|Soy sauce||1 Tablespoon|
|Ground ginger||1 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Salad oil||1 Tablespoon|
|Green beans||1⁄2 Pound, cut in 1-inch lengths|
|Lean ground beef||1 Pound|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced or pressed|
Spread almonds in a shallow baking pan.
Toast in a 325° oven until lightly browned (about 10 minutes); set aside.
Beat together eggs, soy, ginger, mustard, and pepper; set aside.
Place wok over high heat.
When wok is hot, add oil.
When oil is hot, add beans and stir-fry 1 minute.
Add water, cover, and cook until beans are tender-crisp (about 2 minutes); set aside.
Crumble beef into wok and stir-fry until no longer pink.
Add onion and garlic and stir-fry until limp (about 3 minutes).
Return beans to wok and add egg mixture, turning until eggs are set to your liking.
Sprinkle nuts over top.