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re c I P e s
st I r -fr Y be ef a n d br o c c o l I
1
⁄
2
to
3
⁄
4
-lb. top round or sirloin
1
⁄
4
teaspoon sugar
1 clove garlic, minced salt to taste
Dash ground ginger 2 tablespoons sesame or peanut oil
2 tablespoons soy sauce, divided
3
⁄
4
cup broccoli flowerets
2 tablespoons dry sherry, divided 1 to 2 medium carrots, bias sliced
1
⁄
2
cup beef broth
1
⁄
2
onion, sliced in thin wedges
1
1
⁄
2
teaspoons cornstarch Hot cooked rice
Slice beef into very thin slices and place in glass bowl. (Partially freeze beef
for 30 to 60 minutes to make beef easier to slice.) Add garlic, ginger, 1
tablespoon soy sauce and 1 tablespoon sherry. Toss to coat. Allow beef to
stand, at room temperature for 30 minutes.
Combine remaining soy sauce and sherry with broth, cornstarch, sugar and
salt; set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes.
Drain meat, discarding marinade and add meat to skillet. Stir fry 7 to 9
minutes or until beef is done. Remove meat and keep warm. Add vegetables.
Cover and cook 3 minutes or until vegetables are crisp tender. Stir mid-way
through cooking. Reduce temperature to 250° F. Blend meat into vegetables.
Stir broth mixture then pour over meat and vegetables. Heat, stirring, until
broth is hot and thickened. Serve over rice.
re c I P e s
Pa s ta w I t h Pe PP e r s a n d ch I c K e n
1 clove garlic, minced Pinch ground red pepper
1 tablespoon olive oil Salt and ground black pepper to taste
1 whole boneless, skinless chicken breast, 1
1
⁄
2
teaspoons cornstarch
cut into
1
⁄
2
-inch x 2-inch strips
3
⁄
4
cup chicken broth
1 cup sliced red, green or yellow 4-ounces linguine or fettuccine,
bell pepper (or combination) cooked and drained
1
⁄
2
teaspoon basil
Set skillet temperature to 350°F. Add garlic and oil and sauté 2 minutes.
Add chicken; cook and stir for 5 minutes. Stir in bell peppers and allow to
cook additional 2 minutes or until vegetables are crisp tender and chicken is
done. Reduce temperature to 250°F. Blend seasonings and cornstarch into
chicken broth, stirring until well blended. Pour broth mixture into skillet.
Heat, stirring gently, 1 minute or until mixture is hot and thickened.
Serve over pasta. Makes 2 servings.
sh r I m P a n d ve g e t a b l e st I r -fr Y
3
⁄
4
-lb. raw, shrimp, shelled and deveined 2 stalks celery, sliced
2 tablespoons light soy sauce 1 small sweet red bell pepper,
2 tablespoons dry sherry in thin strips
2 teaspoons cornstarch 1 cup broccoli flowerets
1 teaspoon grated ginger root
1
⁄
2
medium onion, thinly sliced
1 tablespoon vegetable oil 5 large fresh mushrooms, sliced
1
⁄
2
package (3-ounces) frozen
snow peas, thawed
Place cleaned shrimp in bowl. Combine soy sauce, sherry, cornstarch, and
gingerroot; pour over shrimp. Preheat skillet to 400°F. Add oil to skillet.
Stirfry celery, red bell pepper, broccoli and onions for 2 minutes. Add shrimp
with marinade and stir-fry additional 2 minutes or until shrimp turn pink.
Add mushrooms and snow peas. Stir-fry until heated through.