Vegetable Fried Rice

This is one of my husband's favorites. I love all the fresh vegetables!

1 1/2 cups long-grain white rice
3/4 cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon white wine or rice vinegar
1 tablespoon grated fresh ginger
1 tablespoon peanut or olive oil
2 carrots, cut into matchstick-size strips
2 cups snow peas, cut into thirds
2 cups bean sprouts
4 scallions (white and light green parts), thinly sliced
4 eggs, lightly beaten
Directions

1
Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, sugar, vinegar, and ginger; set aside.
2
Heat the oil in a large nonstick skillet over medium-high heat. Add the carrots and stir-fry for 2 minutes. Add the snow peas, bean sprouts, and 3 tablespoons of the soy sauce mixture and stir-fry until the vegetables are almost tender but still crisp, about 2 minutes. Transfer to a bowl.
3
Return skillet to medium heat and add the remaining sauce mixture, the rice, and scallions. Cook until warmed through, about 1 minute.
4
Make a large space in the center of the rice and pour the eggs into it. Scramble the eggs with a spatula until set. Stir the eggs into the rice. Transfer the rice mixture to individual plates and top with the vegetables.

Thai Chicken Stir Fry

A favorite of mine from the better homes and gardens cookbook.

Thai Chicken Stir Fry
12 oz skinless, boneless chicken breast halves
3 tbs dry sherry
2 tbs reduced-sodium soy sauce
1 tbs fish sauce (optional)
1 tbs water
1 teaspoon cornstarch
1/2 tsp crushed red pepper
1 tbs cooking oil
1 tsp grated fresh ginger
2 cloves garlic
1 cup bias-sliced carrots
2 cups fresh pea pods (or broccli florets)
4 green onions bias sliced into 1 inch pieces
1/3 cup dry roasted peanuts
hot cooked rice

1. Cut chicken into one inch pieces; set aside
2. For sauce, in a small bowl stir together the sherry, soy sauce, fish sauce (if using), water, cornstarch, and red pepper. Set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrots; cook and stir for 2 minutes. add pea pods and green onions; cook and stir for 2 to 3 minutes more or until vegtables are crisp-tnder. Remove vegtables from wok.
4. Add chicken to wok; cook and stir for 3-4 minutes or until chicken is no longer pink. Push chicken from venter of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in peanuts. Cook and stir for 1-2 minutes more until heated through. Serve with rice.

Delish! Stir Fry Beef Noodles

I have been craving yummy Asian food. I got it off of this blog http://jenyu.net/blog/ . It was fast and easy and it was SO good, and mine looked just like the picture!


Stir-fried Beef Noodles

8 oz dried Chinese egg noodles
vegetable oil (a few tbsps to 1/2 cup)
1/2 cup snow peas, trimmed
1 head broccoli, florets of

1/2 cup straw mushrooms or shitakes

1/2 cup baby corn

1/2 cup bamboo shoot strips

salt to taste
1/2 lb flank steak
2 stalks green onions, trimmed and sliced

3 cloves garlic, sliced

4 tbsps soy sauce (or more if you want more sauce)

2-3 tbsps sesame oil
1-2 tbsps corn starch
Boil the Chinese noodles according to the package instructions. Drain the noodles and set aside. Heat the vegetable oil in a large frying pan or wok. If you want slightly fried noodles, then just use a few tablespoons of oil. If you want crispy fried noodles, use up to 1/2 cup. Add the noodles to the hot oil and let fry until golden or just crisp. Flip the noodles over to fry the other side to desired doneness. Remove noodles from the pan and set on plate. Slice the flank steak against the grain at an angle. Mix the flank steak slices with soy sauce, sesame oil, and cornstarch. Set aside. In the frying pan, heat remaining oil (you want about 1-2 tablespoons) and sauté the snow peas and broccoli until they turn a rich green color. Add the mushrooms, corn, and bamboo shoots and continue to sauté, seasoning with a little salt to taste. Remove the vegetables to bowl and set aside. In the same pan, heat a tablespoon of vegetable oil and add the garlic and green onions. Sauté until fragrant and add the beef. Stir-fry until the meat is pink and add the vegetables. When the meat is just done, pour the mixture over the noodles and serve hot.

Chinese Casserole

1 lb ground beef cooked with celery and onion, then drained
put in 1 can cream of chicken soup, 1 and 1/2 cups warm water,
1/2 c. uncooked rice, 1/4 c. soy sauce and 1/4 teaspoon black pepper.

Bake in a covered casserole dish @ 350 for 30 minutes, remove cover and bake for 30 more minutes, put chow mein noodles on top for the last ten minutes of baking.