Beef w/ Broccoli & Asparagus

3 tablespoons cornstarch, divided
1/2 cup water, plus
4 T. minced garlic
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
3 cups broccoli florets
1-2 cups large chopped asparagus
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1/2 teaspoon ground ginger
crushed red pepper for heat (opt)
hot cooked rice

Directions
In a bowl, combine 2 tablespoons cornstarch, 1 tablespoons water and garlic powder until smooth.
Add beef and toss.

In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; pour in approx 2 T. of soy sauce to deglaze pan. Remove and keep warm.

Stir-fry broccoli, asparagus and onion in remaining oil and drippings for 4-5 minutes.

Return beef to pan.

Combine remaining soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

Cook and stir for 2 minutes.

Serve over rice.

Kung Pao Shrimp

1 pound shrimp
1 egg white
1/2 teaspoon salt
2 teaspoons cornstarch
3 tablespoons chicken broth
2 teaspoons red wine vinegar or rice vinegar
1 tablespoon soy sauce
1/2 teaspoon granulated sugar
1 1/2 cups oil, or as needed
6 to 8 small red chilies, or 2 teaspoons chile paste
1 teaspoon minced ginger
1/2 cup cashews


Shell and devein the shrimp. Cut in half lengthwise. Lightly beat the egg white. Marinate the shrimp in the salt, egg white and cornstarch for 15 minutes.In a small bowl, combine the chicken broth, vinegar, soy sauce and sugar. Set aside.Heat the oil. When the oil is hot, add the shrimp. Cook briefly until the shrimp turns pink. Remove from the wok.Remove all but 2 tablespoons oil from the wok. Add the chile peppers or chile paste. Stir-fry for a minute, then add the minced ginger and stir-fry until it is aromatic (about 15 seconds). Stir in the cashews. Stir-fry for about 1 minute, taking care not to burn.Make a space in the middle of the wok. Add the sauce. Heat briefly, then mix in with the cashews. Add the shrimp back into the pan. Cook for 1 more minute and serve hot.

Chicken Lo Mein

It looks complicated, but it's not. True restaurant quality.

You can add bean sprouts if you want, which is good I think. I would eliminate water chesnuts and use bamboo shoots. It's less salty than others I've tried.

Ingredients
2 teaspoons instant chicken bouillon granules (or 2 cubes)
2 cups boiling water
8 ounces boneless skinless chicken breast, cut into long,thin slices
1/4 cup dry white wine
1/4 cup soy sauce
4 teaspoons cornstarch
2 teaspoons sesame oil
3-4 cloves garlic, minced
1/2 teaspoon ground ginger
4 green onion, chopped
1/2 can water chestnut, chopped
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen green pea, thawed and drained
1 carrot, shredded
8 ounces thin spaghetti, cooked and drained

Directions
Dissolve broth granules in boiling water in small saucepan.
Pour 1/2 cup broth mixture into large skillet.
Let remaining liquid in saucepan cool.
Bring mixture in skillet to boiling.
Add chicken and simmer 5 minutes, until no longer pink in center.
Remove chicken with slotted spoon to platter.
Pour off liquid from skillet.
Stir wine, soy, and cornstarch in small bowl until smooth.
Stir into remaining cooled broth in saucepan.
Heat oil in same skillet over medium-high heat.
Add garlic and ginger; cook 30 seconds, stirring.
Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
Add chicken and pasta; toss 2 minutes until heated through.
Stir cornstarch mixture in saucepan; add to skillet.
Cook 2-3 minutes, stirring, until slightly thickened.
Top with additional sliced green onion if desired.

Chinese Fried Rice

Heat, fry until brown:
2 T. oil
2 c. chopped onions
2 c. cooked rice-cold (cooked in chicken broth)
Add, saute until done:
2 eggs
1 T. soy sauce
1/2 t. salt

*opt. add 2 c. chopped cooked meat

Chicken Chow Mein

Saute the following in 4 T. olive oil and allow to simmer for 5 min.
2 green peppers
2 red peppers
2 chopped onions
4 ribs celery

Sprinkle with 1/2 c. flour - stir
Add in, and bring to boil - then reduce to simmer for 10-15 min:
4 T. soy sauce
2 c. chicken broth
1 can mushrooms (opt)
2 chicken breasts - cut up
s&p to taste

Serve over rice or chinese noodles, top with slivered almonds, more soy sauce and fried noodles.