Beef Oriental

1 lb. ground beef
7 green onions, diagonally sliced into 2” pieces
3 tbsp. soy sauce
¼ tsp. ginger
2 to 3 ribs celery, diagonally sliced into 1” pieces
8 mushrooms, sliced
1 20oz. pkg. frozen pea pods, rinsed under hot water and drained
1 8oz. can tomato sauce
3 cups uncooked corkscrew pasta, cooked and drained
3 fresh tomatoes cut into wedges
1 cup shredded Cheddar cheese
1 green pepper, 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 work.
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 ¾ cup of the cheese. Stir gently to combine all
ingredients. Cook 1 minute. Add green pepper; sprinkle remaining cheese
over top. Reduced heat to low; cook until heated through.

Makes 4 servings