Whisk together in large bowl:
1 T. vegetable oil
1 T. sesame oil
1/2 t. kosher salt
1/2 t. red pepper flakes
1 T. soy sauce
1 T. freshly minced garlic
Add 6 cups broccoli florets--with peeled and diced stems (if desired)
Toss and spread in foil-lined baking sheet. Bake in 450 degree oven with rack in the lowest position for 10 to 12 minutes until crisp-tender.
Combine in glass measuring cup:
1/2 c. water
1 t. instant beef bouillon or 1 cube beef bouillon
heat in microwave until bouillon cube is melted. Add:
1/3 c. soy sauce
2 T. sugar
Stir and set aside.
1 lb beef tenderloin or steak cut into bite size pieces
3 stalks celery, cut diagonally into 1/4 inch slices
2 medium carrots, peeled and cut diagonally into 1/8 inch slices
1 bunch green onions, cut diagonally into 2 inch pieces
2 c. mushrooms, thinly sliced or 8 oz, canned, sliced mushrooms, drained
1 can (8 oz.) bamboo shoots, drained
4 c. fresh spinach, washed & stems removed, or one box (10 oz.) frozen spinach
Hot cooked rice
Heat oil in large skillet. Brown beef. Add vegetables being careful to keep them in separate spots in the skillet. Add bouillon mixture. Carefully stir each grouping of vegetables occasionally while cooking. Cover and cook 8 to 10 minutes until carrots begin to get tender. Serve from skillet over rice. Use soy sauce for garnish.
2 large chicken breasts, deboned and cut into bite sized pieces
Combine in bowl:
1 egg white (save the yolk for egg drop soup)
1 t. salt
1 t. cornstarch
1 t. soy sauce
Add chicken and toss to coat. Cover and refrigerate while you prepare the vegetables
Combine in 2 cup measuring cup:
1 c. chicken broth or bouillon
2 T. cornstarch
1/2 t. sugar
Prepare:
6 oz. pea pods, strings removed or 1 package (6 oz.) frozen pea pods
6 medium stalks celery, cut diagonally into 1/4" slices (3 cups)
2 c. sliced mushrooms or equivalent canned, drained
1 can (8 oz.) sliced water chestnuts, drained
1 can (8 oz.) bamboo shoots, drained
2 or 3 green onions, sliced, reserving green tops for garnish
1 t. finely chopped ginger root or 1/4 t. powdered ginger
2 cloves garlic finely chopped or 1/2 t. powdered garlic
Heat vegetable oil to skillet or wok. Stir fry chicken about 1 minute. Add pea pods and celery. Stir fry 1 minute. Add onion, garlic and ginger, stir fry one minute. Add water chestnuts and bamboo shoots. Cover and cook about 2 minutes, stirring occasionally. Add chicken bouillon and cornstarch mixture, stir and cook until cornstarch is no longer cloudy. Season with soy sauce as desired.
3 large chicken breasts, skinned, deboned and cut into bite size pieces
Fry in plenty of oil (2 inches depth):
1/2 c. whole, blanched almonds
1/4 cup at a time, until golden brown. Remove with slotted spoon and drain on towels.
Fry chicken in oil over high heat until almost done, about 5 minutes, drain oil to about 3 tablespoons. Reduce heat.
Add:
1 can (8 oz) sliced water chestnuts, drained
1 can (8 oz) bamboo shoots, drained
3/4 c. sliced celery
3/4 c. sliced mushrooms or 1 can (8 oz) sliced mushrooms, drained
Stir fry 3 to 5 minutes. Stir in:
3/4 c. chicken broth or equivalent chicken bouillon
2 t. soy sauce
Heat to boiling and reduce heat. Cover and simmer 6 minutes.
Mix:
2 T. cornstarch
2 T. cold water
Add to chicken mixture and cook and stir until cornstarch is no longer cloudy. Add almonds and stir.
Serve with rice.
3 lbs chicken wings, cut at joints to make three pieces, discard tips or save for making stock
In large bowl combine:
2/3 c. soy sauce
1/2 c. honey
2 T. vegetable oil
2 t. Five Spice Powder
2 cloves garlic, crushed or 1/2 t. garlic powder
Add chicken wings and marinate in refrigerator at least 1 hour.
Arrange chicken wings on foil lined broiler pan or jelly roll pan. Reserve marinade. Brush chicken with marinade. Bake in 375 degree oven 30 minutes. Turn chicken and cook, brushing with marinade occasionally, until done, about 30 minutes
4 eggs, well beaten
1/4 - 1/2 c. finely sliced meat (pork, chicken, shrimp or beef)
4 green onions, chopped
1 c. bean sprouts
In skillet or wok, add:
2 T vegetable oil
Heat on medium. Add meat and cook until almost done. Add onions and bean sprouts. Stir and cook several minutes. Add eggs slowly and stir. Season with salt and white pepper. Cover and cook over low heat until egg is done. Serve with gravy.
Brown Gravy
3 T. flour
2 T. oil or butter
Stir oil and flour together in pan over medium heat. Whip with whisk until flour begins to brown.
Add:
1 1/2 c. boiling broth (beef bouillon or chicken bouillon melted in water) or hot milk
Cook and stir until smooth.
Add:
1/2 t. soy sauce
Stir.
season with salt and pepper to taste
If gravy is too thick, thin with a little milk or water
2 deboned chicken breasts cut into bite size pieces
Combine in shallow bowl:
1 egg white (save the yolk for Egg Drop soup)
1 t. cornstarch
1 t. salt
1/2 t. ginger
Dash of ground black pepper
Add chicken and stir to coat.
Heat in skillet or wok:
1 T. vegetable oil, add more if needed
Add:
1 c. raw cashews
1/2 t. salt
(Alternately use salted cashews)
Stir fry until golden brown, about 1 minute. Remove to paper towels to drain
Prepare vegetables:
1 medium onion, chopped (or six green onions, saving some tops for garnish)
1 large bell pepper, chunked
1/2 c. mushroom slices or 1 can or jar (4-6oz) mushroom slices
You will need:
1 T. hoisin sauce
Cayenne or red chile powder to taste (make sure you do not use chili powder which is for bean and meat chili recipes and contains cumin etc.)
Combine in small bowl or glass measuring cup, stir and set aside:
1/2 c. chicken broth (or 1 c. chicken bouillon if using cubes or 1/2 t. instant in 1/2 c water)
1 T cornstarch
1 T. cold water
1 T. soy sauce
Cooked white rice
Add 3 T. vegetable oil to skillet or wok, heat until hot. Add chicken & stir fry 1 minute, add onion & stir fry 1 minute. Add bell pepper and stir fry another minute. Add hoisin sauce and chile powder. Stir fry another minute. Add chicken broth and mushrooms (if using fresh, add them with the bell pepper). Heat to boiling.
Stir and add cornstarch mixture; stir. Cook and stir until thickened and glossy. Return cashews to the skillet and stir. Garnish with some of the chopped green onion tops.
Serve over white rice
