In a large skillet, place garlic and tenderloin* and cook over medium heat.
Add cashews, honey and water.
Cook until water is reduced.
Add lemon juice and soy sauce.
Mix in Oriental vegetables and let simmer for 3 to 4 minutes.
Do not overcook. Allow vegetables to stay crisp.
Serve over rice.
Heat oil in skillet.
Add Oriental vegetables and water chestnuts.
Stir-fry until tender.
Add soy sauce and garlic salt. Stir in mixture of cornstarch and enough water to cover vegetables.
Cook until thickened.
Stir in chicken.
Yield:
4 servings.
Combine soy sauce, sherry (or vinegar), cornstarch, sugar and salt in bowl.
Add chicken and marinate 10 to 15 minutes.
In 2 tablespoons oil, stir-fry vegetables 8 to 10 minutes.
Remove. Add 2 tablespoons oil and chicken, discarding marinade.
Stir-fry 3 to 5 minutes.
Add vegetables and stir-fry an additional 1 to 2 minutes.
Serve over rice.
Serves 4.
Preheat vegetable oil; saute chicken strips until light brown. Remove from skillet; saute rice until light golden.
Pour off excess oil.
Add 2 1/2 cups warm water, low sodium salt, garlic powder and browned chicken strips.
When water boils, reduce to lower heat and simmer for 30 to 35 minutes, or until rice is done. Add soy sauce, mushrooms
and the frozen vegetables.
Remove from heat; stir lightly.
Serve with iced tea.
Heat oil in large skillet until hot.
Add crab delights and vegetables.
Cook and stir over medium heat for 2 minutes.
Add seasonings; stir well.
Cook 1 minute more.
Serve immediately.
Combine soy sauce, cooking sherry, cornstarch, sugar and salt in mixing bowl.
Add chicken and marinate 10 to 15 minutes.
Add 2 tablespoons of oil and Oriental Blend to wok or heavy skillet and stir-fry 8 to 10 minutes on high heat.
Remove vegetables.
Add an additional 2 tablespoons of oil and chicken pieces to wok, discarding marinade.
Stir-fry on high heat for 3 to 5 minutes. Add vegetables to chicken and stir-fry an additional 1 to 2 minutes.
Serve with cooked rice.
Combine rice and broth in 3-quart micro-proof casserole. Cover with casserole lid and cook on High 10 minutes.
Stir in Oriental vegetables, mushrooms, onions, butter and soy sauce; cover and cook on High 4 to 5 minutes or until hot, stirring once. Yield:
4 servings.
Mix all ingredients in a large saucepan.
Bring to a boil, reduce heat and simmer until vegetables and tortellini are tender. Serve with egg rolls or other favorite Oriental dishes.
Cook spaghetti.
While spaghetti is cooking, stir-fry vegetables with sauce.
Drain spaghetti and toss with vegetables.
Prepare chicken and mix it with chicken broth, cream of celery and cream of chicken soup.
Steam vegetables until barely cooked; add salt.
In large casserole dish, alternate layers of vegetables, chicken mixture, mushrooms and bread crumbs twice. Sprinkle very lightly with curry powder.
Bake at 350\u00b0 for 25 minutes.
Heat oil in a large skillet until hot.
Add Crab Delights and vegetables.
Cook and stir over medium heat for 2 minutes.
Add seasoning; stir well.
Cook 1 minute more.
Serve immediately.
Pour 1 jar Zesty Italian dressing over vegetables.
Let sit for at least 1 hour in refrigerator.
Brown meat, onion and celery.
Add Oriental vegetables, soup and chow mein noodles.
Mix well and put in casserole.
Bake at 350\u00b0 for 1 hour.
Brown ground beef or turkey. Drain fat if needed.
Add water, soy sauce, onion, garlic, rice, pepper and soup mix.
Bring to a boil. After a boil has been reached, cover and reduce heat to low.
Cook on low for 20 minutes. Uncover, stir and allow to cool for 5 minutes before serving.
Add vegetables during last 5 minutes of cooking time.
Heat oil in large skillet or wok.
Add crabmeat and vegetables, cook and stir over medium-high heat for 3 minutes.
Add seasoning; stir.
Cook 1 more minute.
Serve over rice.
Mix turkey, bread crumbs, egg and garlic.
Form into 4 to 6 patties, each about 3/4-inch thick.
Heat oil in large skillet over medium heat.
Saute burgers 3 minutes on each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionally.
Reduce heat; add celery, onion and pepper.
Simmer, covered, 6 minutes.
Salt and pepper to taste.
Simmer 2 to 3 minutes until meat is no longer pink.
Mix cornstarch and water.
Stir all ingredients together in frying pan and sprinkle with soy sauce until vegetables are tender and crisp.
Stir in noodles and serve.
Put 1 tablespoon oil in skillet; heat to medium-high heat. Cook meat on medium-high for a few minutes.
Add onion, green pepper and Oriental vegetables to meat in skillet after the meat has cooked about 4 minutes.
Stir often.
Add soy sauce.
Boil rice in salted water; drain.
Heat vegetables in microwave.
Mix with rice.
Stir in sardines.
Serves 2.
Add soy sauce at the table.
Cook broccoli, cauliflower and Oriental vegetables together until tender.
Drain and add soups.
Put in ovenware bowl and sprinkle cracker crumbs and melted butter on top.
Cook approximately 15 minutes at 450\u00b0.