- In a large saucepan, sauté the ginger and garlic.
- Add the ground beef and cook until browned; drain fat.
- Stir in tomato sauce, soy sauce, salt, sugar, and pepper.
- Bring to a boil.
- Cut the celery and carrot into ½-inch pieces.
- Stir in vegetables and the 2 cups of water.
- Cover and simmer until vegetables are tender.
- Combine cornstarch with the 1 tablespoon water; stir into stew.
- Cook, stirring constantly, until mixture thickens.
Makes 6 servings.
Approximate Nutrient Analysis per serving:
330 calories, 16 g fat, 5 g saturated fat, 75 mg cholesterol, greater than 1250 mg sodium, 20 g carbohydrate, 3 g fiber, 4 g sugar, 25