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1/4 c Picante sauce
1/3 c Water
2 tb Soy sauce
1 tb Cornstarch
1/2 ts Ground ginger
3 tb Vegetable oil
1 lb Beef round steak cut into
1-1/2 x 1/4 inch strips
1 md Red or green pepper, cut
Into short think strips 1 c Sliced fresh mushrooms
6 Green onions, cut in 3/4 in
Pieces 1 Garlic clove, minced
Hot cooked rice
Combine picante sauce, water, soy sauce, cornstarch and ginger
in small bowl; set aside. In large skillet or wok over high heat,
heat 2 tablespoons of the oil until hot but not smoking. Add meat
and stir-fry 1 to 2 minutes; remove with slotted spool set aside.
Drain
skillet, if necessary. Heat remaining tablespoon oil in skillet.
Add peppers, mushrooms, onions, and garlic to skillet; stir-fry 3
minutes. Return meat to skillet. Stir picante sauce mixture and
pour into skillet. Cook and stir about 1 minute or until sauce
thickens. Serve over rice with additional picante sauce. Makes 4
servings. NEIGHBORHOOD SHOPPING 9/18/96 Typos by Bobbie Beers

Popularity: 23% [?]

2 lb Round steak/venison
1/4 c Light soy sauce
1 c Beef bouillon
1/4 ts Ginger
2 Clove mashed garlic
1/4 c Cooking sherry
4 tb Peanut oil
2 Clove chopped garlic
1 1/2 c Boiling water
3 lg Green peppers cut into 1/2
Inch strips 1 c Sliced water chestnuts
3 tb Cornstarch
Sherry or sesame oil Hot boiled rice Cut meat against the grain
into 1/2 inch strips (this is easier to do if meat is partially
frozen). Make a marinade for the meat by combining soy sauce,
bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12
hours in the refrigerator. Dry meat on paper towels. In a wok, heat
peanut oil and saute chopped garlic until it turns golden brown.
Remove, leaving at least 2
tablespoon oil in wok. Add meat to oil and saute until brown
(add just a dash of sherry/sesame oil to meat while it’s browning).
Add reserved marinade and 1 cup boiling water. Simmer 45 minutes or
less time, if desired. When meat
is tender, remove and keep in warm oven. Pour marinade in
separate pan and add cornstarch. Add remaining 1/2 cup boiling
water, if needed. Simmer until thick. Stir-fry green pepper and
water chestnuts in liquid remaining in wok. Add meat and marinade
gravy. Add dash sesame oil to taste. Serve over boiled rice. Recipe
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Popularity: unranked [?]

1 1/4 lb Turkey Breast
Tenderloins 1 tb Oil
1 md Onion Thinly Sliced
1 Stalk Celery Cut Into Thin
Slices 2 c Sliced Mushrooms
1 pk (6 Oz.) Pea Pods
3/4 c Chicken Broth
1 tb Cornstarch
2 tb Soy Sauce
1/4 ts Ground Ginger
1/3 c Toasted Slivered Almonds
Cut Turkey Into 1-Inch Cubes. Salt & Pepper Lightly To
Taste. Spray Cooking Spray in Large Skillet OR Wok. Add Oil. Heat
Oil Until Hot Over Med-High Heat. Add Turkey. Stir-Fry Until No
Longer Pink, About 3 Min. Add Onion & Celery; Stir Fry 1 Min.
Add Mushrooms; Stir Fry 1 Min. Add Pea Pods, Stir Fry 1 Min.
Longer. Mix Broth, Cornstarch, Soy Sauce & Ginger. Stir Into
Turkey Mixture. Heat To Boiling, Stirring Constantly. Boil &
Stir 1 Min. Top With Almonds.Serve With Rice.
Array

Popularity: unranked [?]