Cook instant rice; set aside.
Cut green onions and saute in skillet with small amount of shortening.
Scramble eggs in same skillet with sauteed green onions; mix together.
In large bowl, mix and add as follows:
layer of rice, sprinkle pepper and salt lightly, sprinkle La Choy soy sauce evenly.
Pour lightly
the La Choy gravy darkener.
Add scrambled eggs with onion (part of it). Repeat steps until all ingredients are in bowl.
Mix together; ready to serve.
Cook quick rice as directed on package in electric frypan.
Put in 1/2 stick butter and melt.
Add onion (cut up), one green pepper (cut small) and one small can mushrooms (cut and drained).
Cook all ingredients until tender.
Then add La Choy sauce, brown gravy and La Choy soy sauce.
Stir quickly and add rice.
Mix well. Cover and simmer about 10 minutes.
Do not make it boil.
/4 cups water and La Choy brown gravy.
Turn up
*Can use La Choy bean sprouts, water chestnuts, bamboo shoots or frozen pea pods.
Cook rice according to package directions.
In frying pan, fry hamburger.
When done, drain.
Add vegetables.
Cook them with hamburger until tender (with lid on pan).
Add cream of mushroom soup, bean sprouts and La Choy sauce.
Cook until hot.
Serve over rice.
Place chicken in covered container.
Pour La Choy sweet and sour sauce over chicken.
Marinate chicken for 24 hours, turning over in container every few hours.
Remove chicken and sprinkle with 1 package of Shake 'n Bake.
Add salt, pepper and garlic. Place in baking pan.
For crispier chicken, you can place chicken on a rack over the baking pan.
Bake at 400\u00b0 for 40 minutes.
In large bowl, mix together soy sauce and cornstarch. Add meat and toss to coat. Let meat marinate for 30 minutes.
In a large wok (or dutch oven), brown meat quickly in 1/4 cup Peanut oil until it loses its red color. Remove from pan; set aside; and discard extra oil.
Add remaining 1/4 cup of oil and saute ginger root and garlic over high heat. Add broccoli to pan (stirring constantly) and cook until just tender. Blend in oyster sauce, sherry, red pepper and sesame oil and cook 1-2 minutes longer.
Add water chestnuts and reserved ...
Mince garlic cloves (use four if they are small) and add to a medium sized sauce pan. Add soy sauce (La Choy is gluten free), vinegar and pepper to taste.
Drop in chicken so it lies in one layer and bring to a simmer over medium heat. Reduce heat to medium-low and simmer covered for 30 minutes, turning about 3-4 times. Just be sure that you watch it and make sure that heat is not too high or the sauce will boil away.
Serve with lots of white rice and veggies.
Put 1 cup La Choy sauce in a bowl.
Combine chicken and cornstarch.
Mix well.
In large nonstick skillet, heat 1 tablespoon of oil; stir-fry chicken until brown.
Set aside.
Heat remaining oil in pan; add vegetables, garlic and ginger.
Add to chicken; toss to coat.
Heat through.
Serve with chow mein noodles.
Cook pork.
Add onions and celery and brown.
Add flour. Cover with water and simmer with La Choy brown gravy sauce.
When celery is almost tender, add last four ingredients.
Heat only until warm.
Serve with rice and/or chop suey noodles.
Use soy sauce as desired.
Cook celery and onions in chicken broth a short time; celery and onions should be slightly crisp.
Add cut up chicken, molasses beads and La Choy sauce. Mix well.
Add sliced water chestnuts and mix in. Do not overcook and do not put in too much broth or the chop suey will be too soupy.
Serve with rice or Chinese noodles.
Combine tuna, carrots, celery and onion in bowl and set aside. Mix together mayonnaise, milk, mustard and pepper.
Add to tuna mixture; toss gently.
Cover and chill until serving time.
Add La Choy chow mein noodles.
Bring water to a steady boil.
Add Lipton onion soup mix. Stir until it's dissolved.
Add rice to boiling water and stir well.
Add La Choy sauce to desired taste.
Melt chips over hot water.
Mix noodles and peanuts in a large bowl.
Add chip mixture, mixing well to cover all the noodles. Drop by tablespoonfuls on waxed paper lined cookie sheets and chill until set.
Boil sausages and drain.
Over medium heat in a heavy saucepan add brown sugar, pineapple juice, vinegar and La Choy sweet and sour sauce.
Bring to boil.
When mixture boils reduce heat and add 1 tablespoon cornstarch mixed with 1/4 cup water.
Stir until thickened.
It may take a little more cornstarch.
Add 4 to 6 drops of red food coloring.
Add sausages and serve hot.
Place bacon, onion, green and red peppers and celery in large skillet.
Let fry
3
to
4
minutes
or
until bacon is crisp. Add shrimp.
Cook
for 10 minutes.\tAdd cooked rice to shrimp and other
ingredients,
sprinkle about 1/4 cup La Choy soy sauce over rice, stir until brown, season to taste, lower heat for 5 minutes.
Serve
hot.
This recipe can be used with chicken or pork.
Slice eggs lengthwise.
Remove yolks and place into mixing bowl.
Mix in La Choy sauce.
Add ground mustard and pickle relish. Mix well.
Spoon mixture back into eggs.
Sprinkle with paprika.
In a non-metallic bowl, combine 1- 12 ounce bag of Nestle' semisweet chocolate chips and 1- 12 ounce bag of Nestle' butterscotch chips.
Stir the chips together and microwave on a medium temperature, stopping to mix the chips as they melt together.
When completely melted and mixed, add 1 can La Choy Chinese noodles and 1 can Spanish peanuts.
Stir together until mixed.
Drop spoonfuls of mixture onto a foiled cookie sheet.
Let harden.
In heavy saucepan, combine chocolate and butterscotch chips. Melt, stirring constantly, over low heat.
Remove from heat and stir in the La Choy noodles and nuts.
Mix quickly to coat evenly. Dip out by teaspoonful onto waxed paper and cool.
Makes 24 nutty noodly clusters.
Brown ground beef; add onions, celery and 1 cup hot water. Cover tightly and simmer for 15 minutes.
Add bean sprouts which have been rinsed.
Combine soy sauce, 2 tablespoons water and flour in jar with lid and shake well.
Add to meat mixture and continue cooking for 5 minutes, stirring constantly, until slightly thickened (add extra water if mixture is too dry). Serve with La Choy noodles or rice.