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| Stir-Fry Topped Baked PEI Potatoes |
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| 4 | |  | | PEI Russet Potatoes | | | | 4 | | 2 tbsp | | | | olive oil | | | | 25 ml | | 1 lb | | | | sirloin steak, cut in narrow strips | | | | 500 g | | 2 | | | | cloves garlic, minced | | | | 2 | | 1 tbsp | | | | ginger root, finely chopped | | | | 15 ml | | 3-4 | | | | green onions, sliced | | | | 3-4 | | 1/2 | | | | red pepper, cut in strips | | | | 1/2 | | 1/2 | | | | green pepper, cut in strips | | | | 1/2 | | 2 cups | | | | broccoli florets OR | | | | 500 ml | | 1 cup | | | | snow peas, trimmed | | | | 250 ml | | 1/2 cup | | | | beef stock | | | | 125 ml | | 1/3 cup | | | | Hoisin Sauce | | | | 75 ml | | 1 tbsp | | | | cornstarch | | | | 15 ml | | 1 tbsp | | | | vegetable oil | | | | 15 ml | | 1 tbsp | | | | vinegar | | | | 15 ml | | 1 tsp | | | | dry mustard | | | | 5 ml |
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| Baked potatoes in 375?F (190?C) oven 50-60 minutes or until done. Cut off top of potatoes, squeeze ends and push towards center. Meanwhile, heat half of the oil in large fry-pan. Stir-fry beef strips in two batches 2-3 minutes. Remove from heat. In same pan add remaining oil; stir-fry garlic, ginger and vegetables. In small bowl whisk together beef stock, Hoisin Sauce, cornstarch, oil, vinegar and mustard. Pour sauce over vegetables, add meat; cook stirring for 2-3 minutes until thickened. Serve over hot potatoes. Makes 4 servings. Tip: Hoisin sauce is a spicy sweet sauce that gives a wonderful flavour to marinades or stir-frys. |
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