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Stir-Fry Topped Baked PEI Potatoes

PEI Potato Recipe
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


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. PEI Potato Board

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