Easy Beef and Broccoli Stir Fry

This was SO good!!!  I tripled the recipe and we had very little leftover.  I used round steak.

The recipe is from food.com.  Everyone in the family loved it--even Willow(almost 2 years old now).

Ingredients:

3 tablespoons cornstarch, divided
1/2 cup water, plus
2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice

Directions:
1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2 Add beef and toss.
3 In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
5 Return beef to pan.
6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
7 Cook and stir for 2 minutes.
8 Serve over rice.

Pork Steamed Dumplings

It's been a long time since we've had a new family favorite/top rated recipe but this one is getting that title.  They are absolutely fabulous!  I used regular soy sauce and 1/2 Tbsp ground ginger since I had these on hand.  I needed two packages of wonton wrappers eventhough I stuffed them quite full.  They did stick together after steaming but not too bad:)
I found this recipe on the Mom's Plan's blog here.

Pork Steamed Dumplings2 lbs. ground pork
1/3 c. cornstarch
2 tbsp. minced fresh ginger
1 tsp. minced garlic
3 tbsp. reduced-sodium soy sauce
3 tbsp. sugar
2 tsp. sesame oil
1/2 c. chopped green onions
60-90 won ton wrappers (depending on how full you stuff them)

-Mix all ingredients together in a bowl.

-Place about 1 tsp of the pork mixture in the center of each won ton wrapper and gather up the corners, pinching them together at the top. Pat the edges with water to make them stick.

To prepare and eat now:
Bring a pot of water to a boil and arrange dumplings in steamer basket over the boiling water. Cover and steam about 20 to 25 minutes or until the pork mixture is entirely cooked.

To freeze:Freeze for one hour on a cookie pan and then place in a Ziploc bag.

To prepare after freezing:Bring a pot of water to boil and arrange dumplings directly from the freezer in the steam basket over the boiling water. Cover and steam about 25 to 28 minutes or until the pork mixture is entirely cooked.

Oriental Chicken

This was a frugal recipe and was SO good! I ran out of soy sauce so I used the teriyaki I still had on hand. Definitely will make this again! The bamboo shoots I bought had a bunch that were tough so I need to keep track of what brand we like.

1 pound chicken, cut into small pieces for stir fry
1 can water chestnuts
1 can bamboo shoots
soy sauce
spices to taste, like garlic, ginger, pepper, salt
stir fry the chicken with a little oil and a little soy sauce and whateverspices you want. Just keep enough soy sauce in the pan so that it stays alittle wet, but not so much as it is sitting gin liquid.When the chicken is done add the bamboo shoots and water chestnuts.Serve over hot rice

Chinese Chicken Salad

This is another recipe I've saved for years to try. I printed it in 2003 but it was probably sitting on my computer for a year before that.
Hunter would definitely not consider this a meal but it was excellent and I'd happily just have it as a lunch! Corrine loved it too. I plan on making this again and since it makes a huge amount it would be good for a pot luck!

Chinese Chicken Salad

1 head Napa cabbage

1 C. sliced roasted almonds

1 chicken breast, cooked and chopped

1 package Oriental ramen noodles

3 green onions

1/2 C oil

3T vinegar

3T sugar

Clean and chop cabbage, drain and put in large bowl. Mix together oil, vinegar, sugar and noodle season package. Break up noodles. Add to cabbage, along with remaining ingredients. Toss and enjoy.

Chicken Cha-Han

I got this recipe from Kris over a year ago. I love Chinese food and with all the leftover turkey I decided to finally try it! It was really easy to make and so good!

Ratings:

Me 9

Hunter 8

Corrine 10

Chicken Cha Han

1/2 pound bacon, cut up

1 cup minute rice

1 cup water

8 ounces frozen peas

Soy sauce

1/2 head cabbage, cut up

Chicken or turkey(I used a large turkey breast), cooked and cut up

In a large skillet fry bacon. Add rice to the bacon/grease and cook on medium heat about 3 minutes until rice is slightly browned. Add water, peas and soy sauce(to taste). Cook until the rice is no longer crunchy. Add cabbage and chicken, heat through.

Asian Lettuce Wraps

We make this a lot. I used to get it from the country club and Chilis but it's so inexpensive and healthy we started making it at home!

Asian Lettuce Wraps

Ingredients

1/4 cup water

1 Tablespoon cornstarch

1/2 cup La Choy Teriyaki Sauce

1 to 1 1/4 pounds boneless skinless chicken breasts, thinly sliced

1 can(8 oz) La Choy Whole Water Chestnuts, coursely chopped

2 Tablespoons Wesson Vegetable Oil

La Choy Rice Noodles

Shredded carrots

Iceberg lettuce leaves



Preparation

Whisk together water and cornstarch in a large bowl until smooth. Stir in teriyaki sauce. ADD chicken and water chestnuts; stir to coat. Marinate for 30 minutes. Cook and stir small batches of chicken in hot oil in a wok or a large skillet until no longer pink. Serve with rice noodles, shredded carrots and lettuce leaves.