Ground Beef and Savoy Cabbage Lo Mein

Total time: 25 minutes
   Stir-fries cook quickly and are very flexible when it comes to ingredients.  I always try for a mix of colors, textures and flavors... Savoy cabbage works in place of the more traditional bok choy.

 Ingredients:

• 12oz (360gr) ground beef (mince)
• 1 onion
• 2 cloves garlic
• 2 tsp fresh ginger, minced   substitute 1/4 tsp ground ginger
• 1/3 head savoy cabbage, about 2 cups, shredded
• 1 medium carrot
• 4oz (120gr) spaghetti
• 2 tsp olive oil
• 1 cup (8oz, 240ml) beef stock
• 1 tbs soy sauce
• 2 tbs sherry
• 1 tbs cornstarch (Maizena)

 Instructions:

• Cook pasta according to package instructions.
• While pasta cooks:
• Thinly slice onion.
• Mince garlic.
• Mince ginger (peel first).
• Cut carrot into matchsticks.
• Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
• Heat olive oil in large nonstick skillet over medium-high heat. Add onion and carrot to skillet; stir-fry for 2 minutes.
• Add garlic, ginger, cabbage and stir-fry another 3 minutes.
• Remove vegetables from skillet and set aside.  Add beef, and fry, breaking it up as it browns.
• Return vegetables to pan.
• Add beef stock and bring to a boil.
• Cover, reduce heat and simmer for 5 minutes.
• In a small bowl, whisk together sherry, soy sauce and cornstarch.
• Uncover skillet and stir in cornstarch mixture until thickened.
• When pasta is done, drain and add to skillet. Toss to combine, tongs work best, or two forks.   Serve. 

Note:  To measure pasta. 4oz  (120gr) is about 1 1/4" (3cm) diameter bunch (make a circle with thumb and index finger - you want it a little bigger than an American quarter, about the size of a 2 euro coin)