1 lb. ground beef, lean
2 cloves garlic, crushed
1 tsp. fresh grated ginger or 1/4 tsp. ground ginger
2 tbsp. water
1 red bell pepper, cut 1/2 inch pieces
6 oz. pea pods, frozen
3 c. cooked rice, cold
3 tbsp. soy sauce
2 tsp. dark sesame oil
1/4 c. green onion, thinly sliced
In large wok, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4
inch crumbles. Remove with slotted spoon; pour off drippings.
In same wok, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-
tender, stirring occasionally.
Add rice, soy sauce and sesame oil; mix well.
Return beef to wok; heat through, about 5 minutes. Stir in green onions before serving.