Chinese Beef with Mushrooms

** Recipe from Blog Chef **

* 1 ½ lbs. flank steak (sliced into thin strips)
* 4 garlic cloves (finely chopped)
* 4 Tbl. oyster sauce
* 4 Tbl. soy sauce
* 2 tsp. sugar
* 1 tsp. salt
* ½ tsp. ground black pepper
* 4 tsp. cornstarch
* 1 c. water
* 2 Tbl. oil
* 1 c. fresh mushrooms (sliced)

In a large bowl combine garlic, oyster sauce, soy sauce, sugar, salt, pepper, water, and cornstarch. Mix well. Add steak & marinate for 30 min.  Heat a wok or fry pan to med-high. Add oil. Remove steak slices from marinade with slotted spoon (reserving marinade) & place into pan and stir fry until the steak is fully cooked (about 5 min.).  Remove from pan & set aside.  Add a little more oil to wok if necessary & add mushroom slices. Stir fry mushrooms for 3 min. Add marinade liquid to wok, bring to a boil. Reduce heat & simmer for 30 sec.  Return steak to pan & simmer until heated through.

Sweet & Sour Chicken

** Recipe from Our Family Treat **

* 3 chicken breasts
* 1/2 c. flour
* 1/4 c. corn starch
* 1 egg
* salt & pepper
* oil
* red & green bell peppers
* red onion
* pineapple

Sauce:
* 1 c. water
* 1 c. pineapple juice
* 2 c. ketchup
* 1 c. sugar
* 3 Tbl. soy sauce
* 2 Tbl. vinegar


Heat oven to 350.  Cut vegetables & pineapple into chunks; set aside.  Heat oil in a frying pan. Mix cornstarch, flour, salt & pepper. In a separate bowl beat egg. Cut chicken into bite size pieces.  Dip chicken into egg and then into the flour. Brown in oil, but don't fully cook.  For sauce:  mix ingredients in med. bowl. Place chicken & veggies in a 9x13" pan.  Pour sauce over chicken. Bake 45 min. & serve over rice.

Chicken Lo Mein

** Recipe from The Sisters Cafe **

* 1 –  1 1/2 lbs. chicken breast, sliced very thinly
Marinade:
* 1 Tbl. soy sauce
* 1 1/2 tsp. cornstarch
Sauce:
* 2 Tbl. oyster sauce
* 2 tsp. soy sauce
* 4 Tbl. beef broth
* 1 Tbl. granulated sugar
* 8 oz. linguine, prepared to al dente
* 1 tsp. sesame oil
* 1/4 c. canola oil
* 1 clove garlic, chopped
* 1 lg. carrot, chopped into 1/2" pieces
* 1/2 c. chopped cabbage
* 1 c. sliced mushrooms
* 1-2 c. bean sprouts
* 3 green onions, sliced in 1" segments, white & green parts
    
Combine marinade ingredients w/ chicken & allow to sit for 20 min.  While marinating, prepare the remaining ingredients.  In a small bowl, combine oyster sauce, soy sauce, beef broth, and sugar. Set aside.  Boil noodles as per package instructions.  Drain noodles & toss with the sesame oil.  Heat a wok (or large, deep frying pan) over med-high heat. Add 1/4 c. of oil. Add chicken. Stir fry chicken until cooked – about 5 min.  Remove from wok & set aside.  Add another 1 Tbl. of oil to wok if needed. When oil is hot, add garlic. Stir-fry until garlic browns, then add carrots. Stir-fry about 1 min, then add cabbage & mushrooms.  Cook 2 more min. Add noodles, bean sprouts & green onions and cook about 2 more min.  Add sauce to wok. Return chicken to pan. Mix everything together & serve hot.

Black Pepper Beef

** Recipe from Blog Chef **

Marinade-
* 2 Tbl. soy sauce
* 1/2 Tbl. rice wine
* 1/2 tsp. sesame oil
* 2 garlic cloves (minced)
Black Pepper Sauce-
* 1 Tbl. oyster sauce
* 1 Tbl. water
* 1/2 Tbl. soy sauce
* 1/2 Tbl. rice wine
* 1 Tbl. sugar
* 1/2 tsp. sesame oil
* 1 tsp. freshly ground black pepper (or to taste)
Other-
* 1/2 lb. flank steak (sliced into thin strips)
* 1 c. broccoli florets
* 2 Tbl. vegetable oil

In a medium bowl or sealable bag, combine marinade ingredients.  Add steak, toss with the marinade & cover and refrigerate 1 hr.  In a med. bowl, mix together Black Pepper Sauce ingredients; set aside.  Heat 1 Tbl. of oil in a wok or large skillet to high heat. Remove beef from the marinade with a slotted spoon and add to the wok. Stir fry for about 3 min. or until the steak is fully cooked. Remove from the pan and set aside.  Add another Tbl. of oil to the wok or skillet. Add broccoli florets and stir fry until they have reached your desired tenderness. Return the beef to the wok. Add the sauce to the skillet and cook until heated through.
Yield: (2 Servings)

Sesame Shrimp

** Recipe from Blog Chef **

* 1/2 lb. med. raw shrimp (peeled and deveined)
* 2 Tbl. soy sauce
* 1 Tbl. sesame oil
* 1 Tbl. peanut oil
* 2 tsp. lemon juice
* 2 garlic cloves (minced)
* 1 green onion (sliced)
* 1 Tbl. sesame seeds

In a sealable bag or sealable bowl combine soy sauce, sesame oil, lemon juice and garlic. Add shrimp tossing to coat. Seal and refrigerate for 30 min.  Heat peanut oil in a wok or skillet. Add shrimp (with marinade) and stir fry until the shrimp turn pink (about 3 min.) serve with white rice. Top with sesame seeds and green onion.  Serves 2.

Easy Chinese Stir-Fry

** Recipe from Kraft **

* 1 tsp. oil

* 1 lb. pork tenderloin, cut into thin strips

* 3 carrots, sliced

* 1/3 c. balsamic vinaigrette dressing

* 2 Tbl. Hoisin sauce

* 2 green onions, thinly sliced

Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.

Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender and meat is done. onions; add cook 1 min. Serve over hot cooked rice or angel hair pasta.

Tips:

For browner meat, toss meat with 1 tsp. cornstarch before stir-frying as directed.

Orange Chicken

** Recipe from Sisters Stuff **

* 12 chicken tenders

* 3 eggs

* ½ c. corn starch

* ½ c. flour

* garlic salt (to taste)

* oil

Sauce:

* ¼ c. chicken broth

* 1/2 c. vinegar

* ¾ c. sugar

* 1 Tbl. soy sauce

* 4 Tbl. ketchup

Heat oven to 350. In small bowl, combine corn starch, flour and garlic salt. Dip chicken in eggs, then corn starch mixture. Add oil to pan & fry chicken. Put fried chicken in a baking dish. In a saucepan, combine broth, vinegar, soy sauce & ketchup; bring to a boil. Pour over chicken. Bake for 45-60 min. Serve over rice or noodles.

Cashew Chicken

* 3/4 c. stir fry sauce
* 3 tsp. chopped ginger
* 2 Tbl. + 1 tsp. brown sugar
* 2 Tbl. oil
* 1 1/4 lbs. chicken breast tenders, cut into bite-size pieces
* 1 pkg. (8 oz.) sliced mushrooms
* 1 c. frozen chopped green bell peppers, thawed (or fresh)
* 1/4 c. scallions
* 1 can (8 oz.) sliced water chestnuts
* 1 tsp. red pepper flakes
* 1 1/2 c. cashews

In sm. bowl, combine stir fry sauce, ginger & brown sugar. Heat oil in large skillet over med-high heat. Saute chicken until just cooked, about 3-5 minutes. Add mushrooms, bell peppers & scallions. Saute until tender, 2-3 minutes. Add chestnuts, stir fry sauce mix, and pepper flakes. Stir thoroughly. Remove skillet from heat & stir in cashews.

Sweet & Hot Pepper Chicken, Asian Style

**Recipe from Emeril Lagasse **

* 1 Tbl. soy sauce
* 1 1/2 tsp. dark soy sauce
* 1 1/2 tsp. cornstarch
* 1 1/2 lbs. boneless, skinless chicken breast, diced into 1" cubes
* 1/2 c. ketchup
* 1/4 c. chicken stock
* 1 Tbl. chili garlic sauce
* 2 tsp. sugar
* 4 tsp. vegetable oil
* 2 tsp. minced ginger
* 2 tsp. minced garlic
* 2 tsp. minced green onion bottoms
* 10 dried red chiles
* 1 jalapeno, stemmed, seeded and thinly sliced
* 1 red bell pepper, stemmed, seeded and thinly sliced
* 1 c. sliced yellow onion
* 2 tsp. toasted sesame seeds
* 1 tsp. sesame oil
* 1 Tbl. chopped fresh cilantro leaves

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

*Note: if cooking for kids, you could omit some or all of the chilies.

Dang Cold Asian Noodle Salad

**Recipe from Guy Fieri **

* 1 package soba noodles
* 1 tsp. sesame oil
* 2 Tbl. rice wine vinegar
* 3 Tbl. soy sauce
* 1 tsp. hot chili oil
* 1 Tbl. hoisin sauce
* 5 Tbl. extra-virgin olive oil
* 1 carrot, thinly sliced or julienned
* 2 celery stalks, thinly sliced or julienned
* 5 green onions, bottom 4 inches, thinly sliced
* 1/2 c. thinly sliced napa cabbage
* 1/2 red bell pepper, thinly sliced or julienned
* 1/2 c. julienned bok choy
* 1 c. bean sprouts, optional
* 3 Tbl. minced fresh cilantro leaves
* 3 Tbl. sesame seeds, toasted, for garnish
* 4 Tbl. unsalted peanuts, for garnish

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside. In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles. Garnish with sesame seeds and peanuts.

PF Chang's Mongolian Beef

Sauce:
* 2 tsp. vegetable oil * 1/2 c. soy sauce
* 1/2 tsp. minced ginger * 1/2 c. water
* 1 Tbl. chopped garlic * 3/4 c. dark brown sugar

Heat vegetable oil in medium saucepan over med/low heat. (Don't get it too hot, or it will splatter when you add other liquids!) Add ginger & garlic, and quickly add soy sauce & water before garlic burns. Dissolve brown sugar in sauce, then raise heat to medium & boil for 2-3 minutes, or until thickened. Remove from heat.

Beef:
* 1 lb. flank steak
* 1/4 c. cornstarch
* 1 c. vegetable oil
* 2 green onions

Slice steak against grain, into 1/4" thick bite-size slices. Dip steak into cornstarch on both sides. Let beef sit for about 10 min. to cornstarch will stick. As beef sits, heat up one cup of oil in a wok (or skillet), over medium heat, until it's hot but not smoking. Add beef to oil & saute for just 2 minutes, or until beef just begins to darken on edges. (Beef will cook more thoroughly later.) Stir meat around, so it cooks evenly. After a couple of minutes, use a large slotted spoon to remove meat & place onto paper towels. Pour oil out of wok/skillet, and return skillet to heat, then return meat to wok/skillet. Simmer for about a minute. Add sauce (from above), & cook one minute longer. While stirring, add onions. After a minute, remove beef & onions with tongs & serve. Excess sauce can be served with white rice!!