Slice beef across grain into thin strips
In oil, brown garlic and remove.
Add beef, cut in small, thin slices and saute until brown.
Add onions, salt and pepper; cook a few seconds.
Add bouillon, cauliflower and snow peas.
Cook about 5 minutes or until cauliflower and peas are thoroughly heated but not soft.
Add mixture of cornstarch, soy sauce and water.
Cook a few minutes longer to thicken, stirring slowly.
Serve hot on rice.
Serves 6 to 8.
br>Add in pork and cook, stirring occasionally and breaking up clumps
In medium bowl, mix steak, sherry, soy sauce and 1 tablespoon cornstarch.
Dissolve remaining 1 tablespoon cornstarch in broth and reserve.
Heat 1 tablespoon oil in large skillet.
Add beef and garlic; cook over high heat, stirring constantly, until browned, about 3 minutes.
Add remaining 1 tablespoon of oil.
Add snow peas and bean sprouts.
Cover and simmer over medium heat 3 to 5 minutes.
Add beef broth mixture; cook and stir until thickened, about 2 minutes.
Sprinkle with walnuts.
b>snow peas, cooking them for 1 minute; set aside.
Remove and
tablespoon of the butter and 1 tablespoon of the oil
Soak or prepare the rice noodles according to the package directions.
Drain and set aside.
Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
Add the scallions, chili, carrots and snow peas.
Cook, stirring, for 2 minutes.
Stir in the salt.
Add the noodles and toss to coat.
Remove from the heat.
Stir in the sesame and chili oil.
Garnish with cilantro or parsley.
Serve at once.
Enjoy!
n sherry, soy sauce, ginger and red pepper flakes.
Place
1. Cook pasta according to package directions.
2. Heat oil in large skillet over medium heat. Add onion and garlic. Saute 5-6 minutes or until tender.
3. Add peppers and snow peas. Saute 3-4 minutes or until just softened.
4. Add sausage and saute for 2-3 minutes to heat through.
5. Toss fusilli with sausage mixture. Season to taste with salt and pepper and serve with cheese, if desired.
Cut chicken into bite-sized strips.
Blend together soy sauce, sherry, water, ginger and garlic in a bowl.
Mix with chicken and let stand for 30 minutes.
Pour oil in electric frypan or wok. Heat about 5 minutes, then add the marinated chicken, onions, mushrooms and snow peas.
Saute about 5 minutes, stirring constantly until chicken is tender and vegetables are crisp. Yields 4 servings, 250 calories per serving.
Blend together soy sauce, sherry, water, ginger and garlic in a bowl.
Mix with chicken and let stand 30 minutes.
Pour oil into electric frying pan or wok.
Heat about 5 minutes, then add the marinated chicken, onions, mushrooms and snow peas.
Saute about 5 minutes, stirring constantly, until the chicken is tender and the vegetables are crisp.
Contains 250 calories per serving.
In 2-quart microwave-safe dish, microwave oil and garlic, uncovered, on High 1 minute or until soft.
Add carrots and snow peas and cover with lid or vented plastic wrap.
Microwave on High 5 minutes.
Drain excess water.
Heat oil in a skillet. Slice chops horizontally into thirds. Sprinkle with salt and pepper and fry in oil on medium high heat until browned on both sides, 2-3 minutes per side. Remove from pan. Set aside.
Add carrots and snow peas to pan. Cook, stirring, one minute.
Combine broth, flour and lemon juice. Add to carrots in skillet. Cook, stirring, 1 minute, or until liquid is slightly thickened. Return pork to pan. Heat through.
Prepare rice according to package directions.
Meanwhile, in large saucepan, bring broth, soy sauce, ginger, sesame oil and garlic to boil. Add mushrooms and snow peas. Reduce heat and simmer for 5 minutes or until snow peas are tender-crisp. Add beef and cook for 2 minutes. Divide rice among 4 bowls; ladle soup over rice. Top with hot sauce if using.
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Heat oil in a wok or large frying pan over high heat. Stir-fry onion for 2-3 mins. Add garlic and ginger. Cook for 1 min. Add beef and cook for 3 mins, or until browned. Add Chinese broccoli, pepper and snow peas. Add stock and oyster sauce. Simmer until vegetables are tender but still crisp, about 1 min.
Serve with steamed rice.
ater, red wine, and sugar.
Slice beef against the grain in
Heat oil in wok on high heat. Stir-fry snow peas, green onions and garlic until snow peas are tender.
Add rice, sauces and lime juice; stir-fry until heated through. Remove from heat. Stir in pineapple and tomato. Season to taste. Serve fried rice sprinkled with cilantro.
n cold water after draining, and set aside.
2. Marinate
Brown beef in wok or large skillet.
Drain.
Add garlic; cook until tender.
Set aside.
Wipe wok with paper towel.
Heat vegetable oil in wok over medium-high.
Add snow peas and red bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Stir in ground beef mixture, baby corn, soy sauce and sesame oil.
Season with salt and pepper to taste.
Serve over rice.
Prepare the rice and set aside.
Soak mushrooms