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.
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.
Brown meat and onion in butter.
Add salt, pepper, celery and water.
Cover and simmer 20 minutes.
Add bean sprouts.
Blend cornstarch with 2 tablespoons water, then add soy sauce, sugar and brown gravy sauce.
Stir into meat-vegetable mixture and heat until thickened.
Add mushrooms and serve hot.
Fry meat and onion in butter until brown.
Add salt, pepper, celery and water.
Cover and simmer 20 minutes.
Add bean sprouts. Blend cornstarch with 2 tablespoons of water and add soy sauce and sugar.
Stir into meat-vegetable mixture and heat until thickened.
Add mushrooms and serve over chow mein noodles.
Heat 1 tablespoon oil in large skillet or wok over high heat.
Cook and stir onion, broccoli and water chestnuts 4 minutes or until crisp tender.
Remove from skillet; set aside.
Pour remaining 1 tablespoon oil into skillet.
Cook and stir beef and garlic about 2 minutes or until browned.
Add broccoli and water chestnuts back to skillet.
Whisk together soy sauce and brown sugar in small bowl. Add to skillet.
Stir together cornstarch and water until smooth; add to skillet.
Cook until heated through and sauce thickens.
In large bowl, mix together soy sauce and cornstarch. Add meat and
In cup, blend soy sauce, cornstarch and 1 cup water until smooth; set aside.
In Dutch oven or wok, stir-fry chicken and pepper strips in very hot oil until lightly browned.
Stir in soy sauce mixture and cook until sauce boils.
Add broccoli and bamboo shoots, stirring to break up broccoli.
Reduce heat and simmer 5 to 8 minutes or just until broccoli is tender-crisp.
Serve with rice. Serves 4.
Saute steak and onions.
Add juice of bean sprouts and fancy vegetables mixed with soy sauce and molasses and 1 can water. Cook slowly until meat is tender.
Add celery and cook until tender.
Add bean sprouts and Chinese vegetables.
Thicken juice with flour and water mixture and serve over cooked rice.
Coat chicken with sweet and sour sauce that has bee brought just to a boil.
Prepare rice.
Fry in electric skillet or frying pan the vegetable oil or melted margarine and cooked rice.
Add soy sauce and heat through.
Spread sweet and sour chicken over a bed of the prepared rice and serve.
Cook onions in 4 tablespoons oil or Crisco until tender, not brown, then add celery and enough chicken stock to cover (3 or 4 cups).
Cook celery until tender (not mushy), about 10 minutes. Add soy sauce and brown gravy; thicken with flour and water.
Add bean sprouts, etc.
Cook until well heated.
Add chopped chicken. Serve with rice or chow mein noodles and chopped almonds.
Will serve 15 to 20 people.
*Can use La Choy bean sprouts, water chestnuts, bamboo shoots or frozen pea pods.
Cook meat 10 minutes in Crisco. Add onions. Cook 10 more minutes. Add celery and cook 10 more minutes. Add 1 1/2 cups water. Simmer until celery is tender.
Drain bean sprouts and add to vegetables and bring to a boil.
Combine the 1/3 cup water, cornstarch, soy sauce and sugar.
Add cornstarch mixture and cook until clear.
Cook 1 cup rice.
Serve with rice and chow mein noodles.
mall bowl combine chicken broth, soy sauce, 2 Tbsp cornstarch, and sugar
In small bowl, mix all ingredients for sauce and set aside.
In medium bowl, combine beef strips with soy sauce and cornstarch. Toss to coat and set aside.
In large skillet or wok, heat 2 Tbsp oil over medium high heat. Add onion and garlic and cook 1-2 minutes.
Add remaining oil to skillet, and stir-fry meat until no longer pink.
Add water chestnuts, carrot, and broccoli and stir-fry until vegetables are crisp-tender.
Add sauce and continue cooking until sauce is thickened.
Serve immediately with rice or noodles.
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.
Combine ingredients.
Use to marinate beef, pork or chicken before grilling or broiling.
Can also be used for marinating stir-fry meats.
Marinate 8 hours or overnight for best results.
Combine soy sauce, pineapple juice, lemon juice, sugar, minced garlic and ground pepper.
Pour over chicken and marinate for about 1/2 hour or more.
Preferred cooking method is barbecue grill. Baste chicken with remaining soy sauce mixture while cooking. Serve with your favorite white rice.
Place meat in large kettle and fry.
Sprinkle with soy sauce. Cover and brown meat.
Add 4 to 6 cups of water and tomato sauce. Wash and drain sprouts and chestnuts.
Add to meat with all other ingredients.
Cook 2 hours.
When celery is tender, thicken with cornstarch.
In skillet, cut up slices of sausage.
Add oil and soy sauce. Fry until brown.
Spread on pan.
While hot, cut pieces of cheese and put on top of sausage.
Ready to serve.