Naomi's Favorite Bus Meal
Naomi Judd, Naomi's Home Companion

Ingredients:

2 tablespoons peanut oil 1/2 pound flank steak, thinly sliced 2 medium carrots, trimmed and thinly sliced 1 cup broccoli florets 1 cup green beans, trimmed and cut in bite-sized pieces 1 (8-ounce) can sliced water chestnuts, drained 2 cups sliced mushrooms 1 medium onion, chopped 1 tablespoon minced fresh ginger 1 cup snow peas, strings removed 2 tablespoons soy sauce 5 cups fresh spinach leaves, tough stems removed 2 cups cooked brown rice

Instructions:

In large wok or nonstick skillet, heat oil over medium-high heat. Add the meat, and stir-fry until no longer pink, about one minute. Remove meat. Add carrots, broccoli, green beans, water chestnuts, mushrooms, onion and ginger. Stir-fry until crisp-tender, about three minutes. Return meat to wok. Stir in snow peas and soy sauce. Cover with spinach leaves, then cover the wok, and heat through until the spinach wilts, one to two minutes.

Serve over brown rice to four.

Nutrition information: Nutrition facts per serving: 466 calories; 14 fat g; 28% calories from fat; 26 g protein; 60 g carbohydrates; 9 g dietary fiber

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