Some Chinese

A few days ago I thought I would try my hand at making Chinese food. I was so delighted with the outcome that I have posted the recipes.
I found the Beef and Broccoli recipe on recipezaar.com and a friend gave the Chow Mein(sp?) recipe to me years ago as a wedding gift. I never made it before. Boy had we been missing out. The whole family enjoyed both of this dishes immensely.


Beef and Broccoli Stir-fry #69229

Beef and Broccoli is a favorite of mine. It's important to take your time, mix well and marinate for the full 3 hours. You wont be sorry!
3 hours 15 minutes 3 hrs prep

3/4 lb very thin beef, strips,pencil thin and no longer that 2 inches in length
3 cups bite sized broccoli florets
2 cloves garlic, minced
2 tablespoons soy sauce (not lite)
2 1/2 tablespoons white sugar
1/2 teaspoon black pepper
1 egg white, beaten until frothy
1 tablespoon cornstarch
2 tablespoons sherry wine
1/4 cup oyster sauce
3-4 tablespoons vegetable oil


1. In a medium mixing bowl add together the beef strips and soy sauce.

2. Mix to be sure all the beef is coated.

3. Add the sugar and pepper, stirring for 3 minutes to be sure each piece is evenly coated and sugar is dissolving.

4. Add the whipped egg white and slowly stir in the cornstarch, again stirring for 3 minutes to make sure the beef is evenly coated.

5. You DO NOT want to see any sugar or cornstarch.

6. Cover and let stand in the fridge for 3 hours, stirring well after 1 and 1/2 hours.

7. Bring a large pot of water to boil and bring a wok to medium high heat.

8. Par boil the broccoli for 1 minute. Drain in colander in sink.

9. Add 2 T. oil and garlic to wok and quickly"mush" around.

10. Stir fry the broccoli until tender crisp, around 5-6 minutes tops. Remove broccoli to a bowl.

11. Add the remaining oil if needed and stir fry the meat until just under done.

12. Return broccoli to wok and stir.

13. Add the sherry and oyster sauce.

14. Stir fry for 1 minute making sure broccoli and beef is thoroughly coated with sauce.

15. Serve over hot white rice.
3-4 servings



Vegetable Chow Mein

1 Pkg. Chinese style noodles
3 cups bean sprouts
1 cup sliced carrots
1 cup sliced onion
1 cup chicken broth
½ cup sliced celery
½ cup sliced mushrooms
3 T soy sauce
1 T corn starch
½ t garlic salt
½ t fresh ginger (2/4 t. ground)
Oil

Cook noodles as directed, then toss with 2T soy sauce. Heat 1-2 T oil in large skillet. Spread 1/3 of noodles in skillet & brown; when brown turn over but don’t stir. Repeat with remaining noodles & keep warm.

Heat 2T oil and add garlic salt and ginger. Sauté carrots & onions 1 minute. Add celery, mushrooms & bean sprouts; sauté 3 min.

Combine broth, cornstarch and 1T soy sauce; stir and add to vegetable mix. Cook until thickened then pour over warm noodles. Enjoy!