Pepper Steak

From Mom Larsen.

1 1/4 lbs. flank steak, sliced thinly across the grain
2 Tbs. cornstarch, divided
2 Tbs. soy sauce, divided
2 tsp. sugar
2/3 cup chicken broth
1 clove garlic, minced
3 slices ginger root or 1/2 tsp. ground ginger
2 bell peppers, cut in strips
1/2 onion or 4 green onions, sliced
2 tsp. hoisin sauce
3-4 Tbs. oil, divided
Rice or noodles

Mix 1 Tbs. cornstarch, 1 Tbs. soy sauce, garlic, ginger, and 1 Tbs. oil in a large bowl.  Add steak and stir to coat.  Set aside.

In a small bowl, mix together remaining cornstarch and soy sauce with sugar and broth.  Set aside.

Stir-fry peppers and onions in 1 Tbs. oil for 2-3 minutes or until tender-crisp.  Remove from pan.

Stir-fry beef in two batches in 1-2 Tbs. oil until meat is brown on the outside but still pink in the middle.

Add hoisin sauce and stir to coat.  Remove meat from pan.

Add gravy ingredients to pan and cook, stirring until it begins to thicken. Return meat and vegetables to pan and stir to combine.

Serve over rice or Chinese noodles.

Notes:
- Consider using 1 ½ times the gravy ingredients.
- Other cuts of beef may be used instead of flank steak.
- Add extra sliced peppers or some sliced bamboo shoots and/or sliced water chestnuts for more vegetables.
- This recipe can also be used for Beef and Chinese Pea Pods, substituting 1/4-1/2 pound pea pods for sliced peppers.
- Can also substitute chicken for beef.

Kung Pao Chicken

Adapted from Larry Larsen.

2 boneless, skinless chicken breasts, cut into 3/4" pieces

1/4-1/2 cup canola oil
3 Tbs. + 2 tsp. soy sauce, divided
1 Tbs. + 2 tsp. dry sherry, divided
2 Tbs. red rice vinegar (red vinegar or rice vinegar can be substituted)
1 tsp. cornstarch
1 tsp. sugar
1/2 Tbs. cornstarch paste (mix together water and cornstarch)
1/2 can water chestnuts, quartered (like a pie)
1/2 can julienned bamboo shoots
2 green onions, sliced
1 clove garlic, minced
6-10 red chili pods
1/4 cup unsalted dry roasted peanuts
1/2-1 tsp. sesame oil
Hot cooked rice

Add 2 tsp. soy sauce, 2 tsp. dry sherry, and 1 tsp. cornstarch to chicken in a medium-sized bowl; stir to coat and set aside.

Combine 3 Tbs. soy sauce, 1 Tbs. dry sherry, vinegar, sugar, and cornstarch paste in a small bowl; set aside.  (You'll need to stir it up again before adding it later.)

Add oil to a hot wok.  Once oil is hot (sizzles when a drop of water is added), add chicken, stirring to separate pieces (takes about 1 min--the chicken will not be cooked all the way through).  Be careful; oil will spatter.  Remove and drain.

Remove all but 2 Tbs. oil from wok, reheat, swirling to coat sides.  Add 6 to 10 red chili pods, breaking only one in half.  Stir for about 45 seconds, until pods are browned but not burned.

Return chicken and cook for 1 to 2 minutes until browned.  Add vegetables, stir-frying for about 1 minute. Add seasonings, mixing thoroughly, and cook until thickened.

Sprinkle with sesame oil and 1/4 cup roasted peanuts. If desired, add a little hot chili oil.  Serve over rice.

Notes: 
- May use water, orange or pineapple juice, peach syrup, vanilla extract instead of dry sherry.

- You can find the chili pods in Asian or Mexican sections at the grocery store—sometimes they're called Japanese or Chinese red peppers.  Break more chili pods for a hotter dish.  Don’t break any for a milder dish.

Speedy Chicken Stirfry

From Kraft Foods.

Prep: 10 min. Total: 25 min
Makes 4 servings, 2 cups each

8 oz. angel hair pasta (capellini), uncooked
2 cups broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
½ cup Asian Toasted Sesame dressing (or similar)
2 Tbs. soy sauce
¼ tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts

Cook pasta as directed on package, adding broccoli to the boiling water with pasta.

Meanwhile, spray a large, nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic, and crushed red pepper; cook 1 min, stirring occasionally.

Drain pasta mixture and add to skillet; toss. Sprinkle with the peanuts.

Notes:
- Meatless Version: Omit chicken.  Increase broccoli or add other vegetables (carrots, peppers, snow peas).

Flavorful Beef Stirfry

From Quick Cooking (Jan./Feb. 2000), page 19.

Prep: 15-20 min / Cook: 10 min
Yield: 4 servings (or more)

2 tablespoons cornstarch
2 teaspoons sugar
6 tablespoons soy sauce
¼ cup white wine, apple juice, or water
1 pound boneless beef round steak, cut into thin strips
3 cups broccoli florets
2 medium carrots, thinly sliced
1 package (6 ounces) frozen pea pods, thawed
2 tablespoons chopped onion
2 tablespoons canola oil, divided
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice

In a bowl, combine cornstarch, sugar, soy sauce and wine, apple juice, or water until smooth. Add beef and toss to coat; set aside.

In a large skillet, stir-fry broccoli, carrots, pea pods, and onion in 1 tablespoon oil for 1 minute. Stir in water chestnuts. Cover and simmer for 4 minutes; remove and keep warm.

In the same skillet, stir-fry beef in remaining oil until meat reaches desired doneness. Return vegetables to pan; toss. Serve over rice.

Notes:
- Meatless Version: Omit the beef or replace it.  Substitution ideas: firm tofu, mushrooms, bamboo shoots, additional vegetables (carrots, broccoli, pea pods, water chestnuts).  After removing vegetables from pan, add sauce and cook, stirring, until bubbly.  Complete recipe as directed.
- Make it Healthier: Use low-sodium soy sauce, use water instead of wine or juice, increase vegetables, reduce meat, cut oil by half, and serve over brown rice.

Broccoli with Beef

From Dad Larsen.

Mix in a bowl:

1 Tablespoon cornstarch
1 Tablespoon soy sauce
1 clove garlic, minced
¾ teaspoon ground ginger
2 Tablespoons oil

Mix into the above marinade and set aside:

1-1¼ pounds steak, thinly sliced across the grain

Mix in a small bowl and set aside (gravy):

1 Tablespoon cornstarch
1 Tablespoon soy sauce
1 to 2 Tablespoons oyster-flavor sauce
½ cup water

Sauté 4 cups fresh broccoli in 3 Tablespoons oil over high heat for about 1 minute.
(Strip leaves and outer fibers from stalks and discard. Cut flowerets to get 1-inch heads and 1-inch stems. Cut stalks diagonally at a 45˚ angle, ¼ inch thick. If stalks are more than 1 inch in diameter, cut in half lengthwise first before cutting diagonally.)

Add 2 to 3 tablespoons water to broccoli. Cover to steam until barely tender. (Takes less than 5 minutes.) Remove broccoli from pan.

In 2 batches, sauté marinated meat in 2 Tablespoons oil over high heat until meat is browned on the outside and pink on the inside. Remove from pan.

Add gravy ingredients to pan, scraping bottom of pan and stirring until bubbly and slightly thickened.

Return meat and broccoli to pan until just heated, tossing to blend.

Serve over rice.