Stir-Fry Recipes

Chicken Chop Suey

3 tablespoons reduced-sodium soy sauce
1 tablespoon dark brown sugar
1 pound boneless skinless chicken breast, thinly sliced
3 medium onion, sliced
2 garlic cloves, minced
2 tablespoons canola oil
6 celery ribs with leaves, cut into 1/2-inch pieces
1/2 pound small fresh mushrooms
1 large green pepper, cut into 1-inch pieces
4-1/2 teaspoons cornstarch
1 cup water
2 cups canned bean sprouts
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes.

In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet.

Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired. Makes 6 servings

Egg Foo Yong with Sauce

4 teaspoons cornstarch
1 tablespoon sugar
2 teaspoons grated fresh gingerroot
1 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
2 tablespoons sherry or apple juice

Egg Foo Yong:
1-1/2 cups egg substitute
1/4 cup chopped green onions
2 cups canned bean sprouts, rinsed and drained
1 can (8 ounces) water chestnuts, drained and chopped
1 can (4 ounces) mushroom stems and pieces, drained
1/4 teaspoon salt
1/8 teaspoon Chinese five spice
2 tablespoons canola oil

In a small saucepan, combine the cornstarch, sugar and ginger. Stir in broth until smooth. Add soy sauce and sherry or apple juice. Bring to a boil; cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside.

In a bowl, combine egg substitute and onions; let stand for 10 minutes. Add bean sprouts, water chestnuts, mushrooms, salt and Chinese five spice; mix well.

In a nonstick skillet, heat the oil. Drop batter by 1/4 cupfuls into oil. Cook until golden brown, about 2 to 2-1/2 minutes on each side. Serve with sauce. Makes 4 servings.

Chinese Five Spice

2 tablespoons aniseed
2 tablespoons fennel seed
2 tablespoons ground cinnamon
2 tablespoons whole cloves
2 tablespoons whole peppercorns

In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months. Makes about 1/2 cup.

Cashew Chicken

2 tablespoons cornstarch
1 tablespoon brown sugar
1-1/4 cups chicken broth
2 tablespoons soy sauce
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons vegetable oil, divided
1/2 pound sliced fresh mushrooms
1 small green pepper, julienned
4 green onions, sliced
1-1/2 teaspoons grated fresh gingerroot
1 can (8 ounces) sliced water chestnuts, drained
3/4 cup salted cashews
Hot cooked rice

In a small bowl, combine the cornstarch, brown sugar, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.

In the same skillet, stir-fry the mushrooms, green pepper, onions and ginger in remaining oil until green pepper is crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through.

Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice. Makes 4-6 servings.

Sweet-and-Sour Beef

1 pound boneless beef sirloin steak, cut into 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
3 teaspoons canola oil, divided
1 large green pepper, cut into 1/2-inch pieces
1 large sweet red pepper, cut into 1/2-inch pieces
2 medium tart apples, chopped
1/2 cup plus 2 tablespoons thinly sliced green onions, divided
2/3 cup packed brown sugar
1/2 cup cider vinegar
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked rice, optional

Sprinkle beef with salt and pepper. In a large nonstick skillet or wok coated with cooking spray, stir-fry beef in 2 teaspoons oil until no longer pink. Remove and keep warm.

In the same pan, stir-fry peppers and apples in remaining oil for 3 minutes. Add 1/2 cup green onions. Stir-fry 2-3 minutes longer or until peppers are crisp-tender. Remove and keep warm.

Add brown sugar and vinegar to pan; bring to a boil. Combine cornstarch and water until smooth; stir into brown sugar mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return beef and vegetable mixture to pan; heat through. Garnish with remaining onions. Serve with rice if desired. Makes 4 servings.

Chicken Creole

4 boneless skinless chicken breast halves (1-1/2 pounds), cut into 1-inch cubes
1 teaspoon salt, divided, optional
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup finely chopped onion
1/2 cup finely sliced celery
1/2 cup diced green pepper
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup water
1-1/2 teaspoons paprika
Dash cayenne pepper
1 bay leaf
2 teaspoons cornstarch
1 tablespoon cold water

Combine chicken, 1/2 teaspoon salt if desired and pepper toss lightly. In a large skillet over medium heat, brown chicken in oil; remove and set aside. In the same skillet, saute the onion, celery, green pepper and garlic until tender. Stir in tomatoes, water, paprika, remaining salt if desired, cayenne pepper and bay leaf; bring to a boil.

Reduce heat; cover and simmer for 10 minutes. Add chicken. Blend cornstarch and cold water; stir into chicken mixture and bring to a boil. Simmer, uncovered, for 10-15 minutes or until chicken is tender. Remove bay leaf before serving. Makes 4 servings.

Chinese Pork 'n' Noodles

6 ounces uncooked angel hair pasta
3 tablespoons hoisin sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 pork tenderloin (1 pound), thinly sliced and halved
3 teaspoons canola oil, divided
3/4 cup julienned sweet red pepper
3/4 cup halved fresh snow peas
1/2 cup sliced onion
1 cup sliced cabbage
1/4 cup minced fresh cilantro

Cook pasta according to package directions. Meanwhile, in a small bowl, combine the hoisin sauce, soy sauce and sesame oil; set aside.

In a large nonstick skillet or wok, stir-fry pork in 2 teaspoons canola oil for 3 minutes or until no longer pink. Remove and keep warm. In the same skillet, stir-fry the red pepper, peas and onion in remaining oil for 3 minutes. Add cabbage; stir-fry 2 minutes longer or until vegetables are crisp-tender.

Stir reserved hoisin sauce mixture and stir into skillet. Return pork to the pan; heat through. Drain pasta and add to skillet; toss to coat. Sprinkle each serving with 1 tablespoon cilantro. Makes 4 servings.

Asian Beef and Noodles

1 pound ground beef
2 packages (3 ounces each) Oriental ramen noodles, crumbled
2-1/2 cups water
2 cups frozen broccoli stir-fry vegetable blend
1/4 teaspoon ground ginger
2 tablespoons thinly sliced green onion

In a large skillet, cook beef over medium heat for 4-5 minutes or until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and keep warm.

In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan; cook for 2-3 minutes or until heated through. Stir in onion. Makes 4 servings.

Sweet-and-Sour Beef with Broccoli

1 can (20 ounces) unsweetened pineapple tidbits
2 tablespoons cornstarch
1 cup reduced-sodium beef broth
1/4 cup reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 teaspoon minced garlic
2-1/2 cups uncooked instant rice
2 cups fresh broccoli florets
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
1 tablespoon sesame oil
1 pound lean ground beef

Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the cornstarch, broth, soy sauce, ginger, garlic and reserved juice until blended; set aside.

Cook rice according to package directions. Meanwhile, in a large skillet, stir-fry the broccoli, mushrooms, red pepper and water chestnuts in oil for 3-5 minutes or until crisp-tender; remove and set aside. In the same pan, cook beef over medium heat until no longer pink; drain.

Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the reserved vegetable mixture and pineapple; heat through. Serve over rice. Makes 6 servings.

Chicken Chop Suey

3 tablespoons reduced-sodium soy sauce
1 tablespoon dark brown sugar
1 pound boneless skinless chicken breast, thinly sliced
3 medium onion, sliced
2 garlic cloves, minced
2 tablespoons canola oil
6 celery ribs with leaves, cut into 1/2-inch pieces
1/2 pound small fresh mushrooms
1 large green pepper, cut into 1-inch pieces
4-1/2 teaspoons cornstarch
1 cup water
2 cups canned bean sprouts
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked rice, optional

In a large resealable plastic bag, combine soy sauce and brown sugar; add the chicken. Seal bag and turn to coat; refrigerate for 20-30 minutes.

In a large nonstick skillet or wok, stir-fry onions and garlic in oil until tender. Remove with a slotted spoon to a bowl. Add celery, mushrooms and green pepper to skillet; stir-fry 3-4 minutes or until crisp-tender. Remove with slotted spoon to bowl. Add chicken and marinade to skillet; stir-fry for 5-7 minutes or until chicken is no long pink. Return vegetables to skillet.

Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the bean sprouts, salt and pepper; cook and stir for 2 minutes or until heated through. Serve over rice if desired. Makes 6 servings

Asparagus Beef Lo Mein

1 boneless beef sirloin steak (1 pound), thinly sliced
1/4 teaspoon minced garlic
2 tablespoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
2-1/4 cups water, divided
2 packages (3 ounces each) beef ramen noodles
2/3 cup hoisin sauce

In a large skillet or wok, stir-fry beef and garlic in oil for 5 minutes or until meat is no longer pink. Add the asparagus; stir-fry for 2 minutes or until crisp-tender.

In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)

In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. Makes 4 servings.

Asian Round Steak Stir-Fry

2 pounds boneless beef top round steak, cut into 3-inch strips
2 tablespoons canola oil
1 cup chopped onion
3 celery ribs, chopped
1/4 cup soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, julienned
1 can (15 ounces) tomato sauce
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water
Hot cooked rice

In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.

Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer. In a small bowl, combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice. Makes 8 servings.

Shrimp Creole

1/2 cup chopped onion
1/2 cup chopped green pepper
1 celery rib, chopped
1 teaspoon minced garlic
2 tablespoons vegetable oil
2 cans (8 ounces each) tomato sauce
1 teaspoon chili powder
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1 pound frozen peeled cooked small shrimp, thawed
Hot cooked rice, optional

In a large skillet, saute the onion, green pepper, celery and garlic in oil for 6 minutes. Stir in the tomato sauce, chili powder, sugar and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add shrimp; cook and stir until heated through. Serve with rice if desired. Makes 4 servings.

Green Pepper Steak

1 pound boneless beef sirloin steak
1/4 cup soy sauce
1/4 cup water
1 tablespoon cornstarch
2 to 3 tablespoons vegetable oil, divided
2 small onions, thinly sliced and separated into rings
1 green pepper, cut into 1-inch pieces
2 celery ribs, sliced diagonally
2 tomatoes, cut into wedges
Hot cooked rice

Partially freeze beef. Thinly slice across the grain into bite-size strips; set aside. For sauce, combine soy sauce, water and cornstarch; set aside. heat 1 tablespoon oil in a large skillet or wok over high heat. Stir-fry half of the beef until browned. Remove and repeat with remaining beef, adding additional oil as needed.

Remove meat and keep warm. Add onions, green pepper and celery to pan; stir-fry until crisp-tender, about 3-4 minutes. Return beef to pan. Stir the sauce; add to pan. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Add tomatoes; cook just until heated through. Serve over rice. Makes 4 servings.

Sesame Chicken and Noodles

8 ounces thin spaghetti
2 tablespoons sesame oil, divided
1 tablespoon cornstarch
1 cup chicken broth
1/4 cup soy sauce
1 tablespoon rice vinegar
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 package (8 ounces) sliced baby portobello mushrooms
1 medium sweet red pepper, chopped
1 teaspoon minced garlic
1 package (9 ounces) fresh baby spinach
1/2 cup chopped green onions
3 tablespoons sherry
2 teaspoons minced fresh gingerroot
1 tablespoon sesame seeds, toasted

Cook spaghetti according to package directions; drain. Toss with 1 tablespoon sesame oil; set aside. In a small bowl, combine the cornstarch, broth, soy sauce and vinegar until smooth; set aside.

In a large skillet, stir-fry the chicken, mushrooms, red pepper and garlic in remaining oil for 5-8 minutes or until chicken juices run clear. Stir broth mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add spinach; cover and cook for 2-3 minutes or until spinach wilts. Add the onions, sherry, ginger and spaghetti; cook for 2-3 minutes or until heated through. Sprinkle with sesame seeds. Makes 6 servings.

Steak and Vegetables

1 tablespoon cornstarch
1 teaspoon reduced-sodium beef bouillon granules
1 cup cold water
1/4 cup reduced-sodium soy sauce
10 ounces boneless beef sirloin steak
1 medium green pepper, julienned
1 medium onion, halved and sliced
1 garlic clove, minced
2 teaspoons canola oil
2 medium tomatoes, cut into eighths
1 can (8 ounces) sliced water chestnuts, drained
1/8 teaspoon pepper
4 cups hot cooked rice

In a large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. Cut steak thinly across the grain, then cut slices in half; set aside.

In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes or until no longer pink.

Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with rice. Makes 4 servings.

Sweet-and-Sour Popcorn Chicken Stir-Fry

1 medium green pepper, cut into 1-inch pieces
1 small onion, thinly sliced
1 tablespoon canola oil
1 can (20 ounces) unsweetened pineapple chunks
3 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
1/3 cup packed brown sugar
2 tablespoons cornstarch
1 package (12 ounces) frozen popcorn chicken

In a large skillet or wok, stir-fry green pepper and onion in oil for 3-4 minutes or until crisp-tender. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in the vinegar, soy sauce and ketchup.

In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add pineapple. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Meanwhile, microwave chicken according to package directions. Stir into pineapple mixture. Serve immediately. Makes 4 servings.

Fried Rice

1/3 cup chopped onion
1/4 cup butter
4 cups cold cooked rice
3 tablespoons teriyaki sauce
2 tablespoons minced fresh parsley
1 teaspoon garlic powder
1/8 teaspoon pepper
1 egg, lightly beaten

In a large skillet, saute onion in butter until tender. Stir in the rice, teriyaki sauce, parsley, garlic powder and pepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the egg; cook and stir until egg is completely set, about 3 minutes. Makes 4 servings.

Pepper Steak

2 tablespoons cornstarch
2 tablespoons brown sugar
1-1/2 teaspoons ground ginger
3/4 teaspoon garlic powder
1 can (14-1/2 ounces) beef broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon molasses
1-1/2 pounds boneless beef sirloin steak, cut into 1/4-inch strips
1 tablespoon canola oil
2 large green peppers, cut into 1/2-inch strips
1-1/2 cups sliced celery
3 green onions, chopped
4 teaspoons lemon juice
Hot cooked noodles, optional

In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside.

In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions for 5 minutes or until crisp-tender. Stir broth mixture and add to the vegetables.

Return meat to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Serve over noodles if desired. Makes 6 servings.

Teriyaki Pork

3/4 cup reduced-sodium chicken broth, divided
1/3 cup reduced-sodium soy sauce
2 tablespoons red wine vinegar
2 teaspoons honey
2 teaspoons garlic powder
1 pound boneless pork loin chops, cut into thin strips
1 tablespoon canola oil
2 cups fresh broccoli florets
3 medium carrots, sliced
3 celery ribs, sliced
4 cups shredded cabbage
6 green onions, sliced
1 tablespoon cornstarch
Hot cooked rice, optional

In a small bowl, combine 1/4 cup broth, soy sauce, vinegar, honey and garlic powder. Pour 1/3 cup marinade into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from pork. In large nonstick skillet or wok, stir-fry pork in oil for 2-3 minutes or until no longer pink. Remove and keep warm. In the same pan, stir-fry broccoli and carrots in reserved marinade for 2 minutes. Add celery; stir-fry for 2 minutes. Add cabbage and green onions; stir-fry 2-3 minutes longer or until vegetables are crisp-tender.

Combine cornstarch and remaining broth until smooth; stir into vegetable mixture. Bring to a boil; cook and stir until thickened. Return pork to the pan; heat through. Serve with rice if desired. Makes 4 servings.

Glazed Chicken and Carrots

1 teaspoon dill weed
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
3 celery ribs, thinly sliced
2 medium carrots, thinly sliced
1 tablespoon canola oil
4 teaspoons cornstarch
1 teaspoon chicken bouillon granules
1 cup apple juice
Hot cooked rice, optional

In a large bowl, combine the dill, salt and pepper; add chicken and toss to coat. In a large nonstick skillet or wok, stir-fry the chicken, celery and carrots in oil until chicken is no longer pink and vegetables are tender.

In a small bowl, combine the cornstarch, bouillon and apple juice until smooth. Stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice if desired. Makes 4 servings.

Italian Chicken and Penne

8 ounces uncooked penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 small green pepper, julienned
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon olive oil
1 cup sliced fresh mushrooms
1 cup halved cherry or grape tomatoes
1 can (8 ounces) pizza sauce
1/2 teaspoon Italian seasoning
1/3 cup shredded mozzarella cheese

Cook pasta according to package directions; drain. In a nonstick wok, stir-fry the chicken, pepper, onion and garlic in oil until chicken is no longer pink. Add the pasta, mushrooms, tomatoes, sauce and seasoning; heat through. Remove from heat. Sprinkle with cheese; let stand until melted. Makes 6 servings.

Sweet 'n' Spicy Chicken

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
3 tablespoons taco seasoning
1 to 2 tablespoons canola oil
1 jar (11 ounces) chunky salsa
1/2 cup peach preserves
Hot cooked rice

Place taco seasoning in a large resealable plastic bag; add chicken and toss to coat. In a large skillet, brown chicken in oil until chicken juices run clear.

Combine salsa and preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until heated through Serve with rice. Makes 4 servings.

Teriyaki Glazed Chicken

4 boneless skinless chicken breast halves, cut into strips
3 tablespoons canola oil, divided
4 medium carrots, julienned
1 medium sweet onion, julienned
1/2 cup soy sauce
1/4 cup packed brown sugar
Hot cooked rice
Sesame seeds, toasted, optional
Sliced green onions, optional

In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-8 minutes or until juices run clear. Remove chicken and set aside.

In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry about 2-4 minutes longer or until vegetables are tender.

Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. Serve with rice. Sprinkle with sesame seeds and green onions if desired. Makes 4 servings.

Walnut Chicken

2 teaspoons cornstarch, divided
3 tablespoons soy sauce, divided
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
1 tablespoon water
1-1/2 teaspoons vinegar
1-1/2 teaspoons sugar
Dash hot pepper sauce
1/2 cup walnut halves
3 tablespoons vegetable oil
1 medium green pepper, cut into 1-inch pieces
1/2 teaspoon ground ginger
Hot cooked rice

In a bowl, combine 1 teaspoon of cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes. Meanwhile, in a bowl, combine water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside.

In a skillet, saute walnuts in oil until toasted; remove with a slotted spoon and set aside. In the same skillet, stir-fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp-tender.

Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan. Serve over rice. Makes 4 servings.

Broccoli Beef Curry

1-1/2 pounds round steak, cut into 1-inch cubes
2 to 3 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon salt
2 large onions, diced
3 tablespoons vegetable or sesame oil
1 cup water
1 pound fresh broccoli, cut into florets
Cornstarch and water, optional
Hot cooked rice

Toss meat with garlic, gingerroot, curry powder, chili powder and salt. In a large skillet or wok, cook meat with onions in oil until browned. Stir in water. Cover and simmer 1-1/2 hours or until beef is tender. Add broccoli and more water if necessary; cook, covered, until broccoli is crisp-tender. If desired, thicken with cornstarch dissolved in water. Serve over rice. Makes 6 servings.