Cashew Chicken

Cashew Chicken

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Chicken Lettuce Wraps

Chicken Lettuce Wraps
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Mongolian Beef

Mongolian Beef

2 teaspoons vegetable oil
1 tablespoon fresh ginger, minced
1 tablespoon garlic, chopped (I used 4 cloves)
1/2 cup soy sauce
1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions

2 cups sugar snap peas

(*next time I might add a 1/4 tsp. of sesame oil)

Directions
1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat. (Don't get the oil too hot.)
2. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
3. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
4. Remove it from the heat.
5. Slice the flank steak against the grain into 1/4" thick bite-size slices.
6. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
7.Let the beef sit for about 10 minutes so that the cornstarch sticks.
8. As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
9. Heat the oil over medium heat until it's nice and hot, but not smoking.
10. Add the beef to the oil and saute for just two minutes, or until the beef just begins to darken on the edges.You don't need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.
11. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
12. Put the pan back over the heat, dump the meat back into it and simmer for one minute then add the sauce, cook for one minute while stirring, then add all the green onions and sugar snap peas.
13. Cook for one more minute. Serve with rice.

Chow Mein

Chow Mein

Egg Rolls

Egg Rolls

pork, chicken, or beef
shredded cabbage
shredded carrots
fresh grated ginger
garlic
soy sauce
pinch of sugar

egg roll wrappers

Cut the pork, chicken or beef into small pieces and cook in a little oil. Add the rest of the ingredients and cook until the carrots and cabbage wilt down. Let cool. Place a little of the mixture in each egg roll wrapper and fry in oil until brown and crispy.

Moo Shu Pork

Moo Shu Pork

Marinade
2 tbls light soy sauce
1 tbls oriental dark roasted sesame oil
2 cloves garlic, minced
2 tsp. sugar
1 pound pork tenderloin or loin sliced into 1/8 x 1/2 inch strips
1 tbls cornstarch
3 cups shredded cabbage, carrots
6 green onions thinly sliced
Eight flour tortillas
1/3 cup hoisin sauce

1. In a medium bowl, combine 2 tablespoons water with the marinade ingredients add the pork, tossing to coat. Cover and marinate in the refrigerator 20 minutes.

2. Remove the pork from the marinade; discard the marinade. Heat a large nonstick skillet prepared with nonstick pan spray over medium high heat until hot. Add the pork (half at a time) and stir-fry only 1 to 2 minutes, or until the outside surface is no longer pink. Repeat with the remaining pork. Return all the pork to the skillet.

3. In a small bowl, mix the the cornstarch with 1/4 cup water, stir to dissolve. Add the coleslaw mix, cornstarch mixture, and green onions to the pork Cook and stir until the mixture has thickened.

4. To assemble, spread 1 side of each tortilla with 2 teaspoons hoisin sauce. Spoon about 1/2 cup of the pork mixture in the center of each tortilla. Fold the bottom eadge up over the filling. Fold the right and left sides to the center, overlapping the edges.