Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.
3/4 pound Boneless lean beef, thinly sliced cross-grain
1 tablespoon Each dry sherry and soy sauce
2 teaspoons Each sugar and cornstarch
1 teaspoon Grated fresh ginger root
1/8 teaspoon Dried red chilies, crushed
Salt and pepper to taste
6 tablespoons Vegetable oil
3/4 cup Coarsely chopped, natural American pistachios, divided
2 stalks Green onion, diagonally sliced
Combine beef sherry, soy sauce, sugar, cornstarch, ginger, chilies, salt and pepper; mix well and marinate 20 minutes. Peel orange and remove white pulpy layer; save orange for other use. Julienne orange layer of peel. Heat oil in skillet; stir-fry 1/2 cup pistachios and orange peel 1 minute or until pistachios are lightly browned. Remove pistachios and orange peel with slotted spoon and set aside. Add meat to skillet and stir-fry 2 to 3 minutes or until browned. Remove and serve.