Ingredients:
10 oz. Beef strip or tenderloin
1 Onion, sliced
2 C. Broccoli florettes (2 med. size heads)
1/2 Lbs Mushrooms, quartered
1/2 C. Water
1/2 C Soya sauce
1/4 C. Cornstarch mixed with 1/2 C. Water
Seasonings
Procedure:
Slice the beef into long thin strips
In a wok or a large skillet, heat some oil and sauté the beef and
onions for a couple of minutes
Add the broccoli, mushrooms and sauté for a couple of more mins.
Add the water and soya sauce, when this is hot stir in the cornstarch and
water mixture until thick, cook for a minute or two longer
Season to taste, serve and garnish
Notes:
Serve on boiled rice, noodles, etc.
Other food items can be added such as, garlic, ginger, sesame oil, etc.
Garnish with sesame seeds, fried noodles, etc.
Do not over cook
Ingredients:
8 oz. Chicken, cubed
2 Stalks celery, sliced
1 Onion, sliced
1 C. Chicken stock or water
1 T. Soya sauce
1 to 2 Lbs. Bean sprouts
1/4 C. Cornstarch mixed with 1/2 C. Water
Seasonings
Procedure:
In a wok or large skillet heat some oil and sauté the chicken, celery
and onions, on high heat, stirring constantly until almost cooked
Add the stock, soya sauce and sprouts, when up to temp. add the cornstarch
and water mixture, stirring until semi-thickened
Season to taste, serve and garnish
Notes:
Serve on boiled rice, noodles, etc.
Do not over cook the bean sprouts
Slice the celery and onions on a sharp angle
Use such seasonings as sesame oil, salt, pepper, oyster sauce, etc.
Garnish with chopped green onions, fried noodles, etc.
Ingredients:
1 T. Fresh ginger, minced
1 Carrot, peeled, sliced
1 Zucchini, sliced
1 Stalk celery, sliced
1/2 Green pepper, sliced
1/2 Red pepper, sliced
1/2 Purple onion, sliced
1/2 Bunch broccoli, florettes
1/2 C. Cabbage, shredded
1/2 Lbs. Bean sprouts
1/2 Lbs. Tofu, cubed
1/2 C. Soya sauce
1/2 C. Water
1/2 C. Brown sugar
1/4 C. Cornstarch mixed with 1/2 C. Water
Seasonings
Procedure:
In a wok or large skillet heat some oil and sauté the garlic and
vegetables, except the sprouts, for a minute or two
Add the sprouts, tofu, soya sauce, water and sugar, then bring to a boil
Stir in the cornstarch and water mixture until thickened
Season to taste, serve and garnish
Notes:
Serve on boiled rice, noodles, etc.
Seasonings such as salt, peppers, sesame oil, etc. can be used
Garnish with chopped green onions, coriander, fried noodles, etc.
Any vegetable of your choice can be used
Do not over cook, but you mat want to blanch the carrots before staring
Ingredients:
10 oz. Porkloin or tenderloin
1 Red pepper, sliced
1 Green pepper, sliced
1 Stalk celery, sliced
1/2 Onion. sliced
1/2 C. Baby corn
2 Tart apples, sliced
1/2 C. Apple juice
1/2 C Soya sauce
1/4 C. Cornstarch mixed with 1/2 C. Water
Seasonings
Procedure:
Cut the pork into long thin strips
In a wok or large skillet heat some oil and sauté the pork and veg.
Add the apple juice, apples and soya sauce, when hot stir in the
cornstarch and water mixture until thickened
Season to taste, serve and garnish
Notes:
Serve on boiled rice, noodles, etc.
Garnish with green onions, fresh herbs, fried noodles, etc.
Do not over cook the apple slices
A choice of vegetables can be used
Ingredients:
1/2 C. Soya sauce
1/2 C. Chicken stock or water
1/2 C. Brown sugar
2 t. Fresh ginger, minced
2 t. Fresh garlic, minced
1 t. Dried chilli peppers
1/2 t. Sesame oil
1/4 C. Cornstarch
1/2 C. Water
8 oz. Chicken, cubed
1/2 onion, sliced
1/2 Lbs. Fresh asparagus tips
1/2 Sweet red pepper, sliced
1/2 Sweet yellow pepper, sliced
1/2 Zucchini, sliced
1 Tomatoe, cubed
Procedure:
In a sauce pot combine the soya sauce, stock, sugar, ginger, garlic,
chilli peppers and sesame oil, bring to a low bowl, simmer for 2 minutes
Pour the cornstarch and water mixture into the sauce, stirring with a wire
whisk until thickened, Remove from heat and reserve for future use
In a wok or large skillet heat some oil and sauté the chicken and
veggies until almost cooked.
Add sauce to desired texture, reheat, cook, serve, garnish
Notes:
Serve on boiled rice or noodles
Garnish with chopped green onion, coriander, fried noodles, etc.
You might not need all the thickner, if the sauce is to thick thin with a
little amount of water, if not thick enough, add more starch and water
Do not over cook