1 lb. pepper steak meat cut into strips
1/2 onion diced
1 red/green pepper diced
5 cloves of garlic diced
1/2 can of water chestnuts
1 tsp. soy sauce
1/2 tsp. cayenne pepper
1 tsp. paprika
salt and black pepper to taste
parsley to garnish the dish
1 package extra firm tofu
1 tablespoon ginger powder
1 teaspoon salt
2 Cups White Flour
3 Egg Whites
1 package frozen broccoli
½ Cup Olive Oil (or more to coat bottom of pan and then some)
Cut tofu into cutlets or squares about 1 inch thick.
Place on plate with a paper towel both under and over the tofu. Place cutting board or other flat surface (i.e. a book you don’t mind getting a little wet) and press firmly to extract as much moisture from the tofu without squishing it. This is a very important step and not doing it prior to cooking usually leads to you hating Tofu forever)
Prepare frozen broccoli as per package instructions.
Mix flour with salt and powdered ginger.
Once the tofu feels dry to the touch dip once in flour pressing firmly to coat lightly, and then dip into the eggwhite and back into flour a second time.
Prep frying pan with oil, test heat with a bit of egg and flour. If the mix sizzles as soon as it hits the pan, you’re ready. Slowly lay the cutlets into the oil and let it fry about 2-3 minutes each side until golden brown.
After frying all of your cutlets, place broccoli on plate then cutlets and drizzle a liberal amount of your favorite teriyaki sauce on it. This recipe can be served with rice, or, in a wrap as a sandwich.
1/2 box of spaghetti
chicken breast cut into small pieces
corn starch or flour
olive oil or canola oil for frying
vegetables such as pepper slices, mushrooms, baby corn or whatever you like
Half cup of soy sauce
1/4 cup of cup oil
3 cloves crushed garlic or garlic powder
Dip the chicken pieces into corn starch or flour. Fry for 1 or 2 minutes until golden and crispy. While you fry up the chicken prepare the spaghetti as directed on the box. Once the pasta is cooked, put it in a 9×13 pan and add the cooked chicken pieces. Add the vegetables such as pepper slices, baby corn & mushrooms. Pour the sauce on top, mix well so everything is combined then bake for about 30-45 minutes on 350′
Ingredients for Sauce:
1/2 cup corn starch
2 tablespoons water
3/4 teaspoon fresh ginger or 1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
3/8 cup sugar (just under 1/2 cup)
1/4 cup soy sauce
1 cup chicken broth
2 tablespoons vinegar
2 tablespoons white wine or sherry
Ingredients for Batter:
1 1/2 pounds boneless chicken cut into chunks
1 egg beaten
1/2 cup corn starch
1 cp sliced onions
4 small dried hot pepper
For the sauce, place all ingredients in a jar and shake well to dissolve cornstarch.
For the batter, place an egg in a ziploc bag and shake to coat chicken evenly. Add cornstarch and mix until chicken is covered. Deep fry until chicken is crispy and then drain. Heat 1 tablespoon of oil in a frying pan and add onions, peppers and stir fry for 30 seconds. Add the sauce mixture. Cook until thick. Then add the chicken and cook long enough to heat through. Adjust the heat according to your taste – or omit all the peppers for a delicious dish without the heat. ENJOY!
2 romen noodle packets
1/2 cup sunflower seeds
3 Tbs slivered almonds
1/2 cup sugar
1/2 cup olive oil
1/2 cup vinegar
2 Tbs soy sauce
1 napa cabbage sliced up and shredded
1 green onion
1. bring sugar, oil, vinegar, and soy sauce to boil over medium heat. Then remove and cool.
2. Place noodles, sunflower seeds, and almonds on a cookie sheet in oven, set to 350 for 8-10 minutes.
3. combine everything and mix well.
~ Recipe submitted by Anna-Aliza Benzaquen Rosenbaum
This is an easy way to prepare beef and broccoli without the greasy feeling you would get from ordering takeout! This recipe could also be prepared with mushrooms and red pepper slices. You would just add it to the pan after cooking the beef.
1 lb. flank steak, or sandwich steak slices (pepper steak could also be used)
1/4 cup olive oil
2 tablespoons soy sauce
2 tsp steak seasoning (I use Mccormick Montreal Spice seasoning)
1 clove garlic, chopped
1 teaspoon minced ginger
Steam broccoli & prepare the rice. In a bowl mix together the oil with the soy sauce , ginger and steak seasoning. Marinate the meat for 20 minutes.Heat a wok or frying pan and add 3 tablespoons oil. When the oil is hot, add the garlic and stir-fry briefly until fragrant. Add the sliced beef & brown. Once it is nearly cooked through add the broccoli. Stir-fry briefly. Serve with the rice that has been cooked.