ORANGE STIR FRIED CHICKEN
1lb
boneless/skinless chicken breasts (cut into ¼ inch strips)
1tbsp
soy sauce
3tsp.
cornstarch
1tsp
grated gingerroot (1/2 tsp if ground ginger)
1
clove garlic (finely chopped)
1
medium carrot
1/2C
orange juice
2tbsp.
Vegetable oil
3C.
mushrooms (thinly sliced 8oz)
2C.
hot cooked rice
In medium bowl, combine soy sauce, 1tsp cornstarch, gingerroot
and garlic. Stir in chicken, cover and refrigerate 30 minutes.
Dissolve 2 tsp of cornstarch in the orange juice. Shred carrot.
Heat skillet to 325° F degrees (165°C). Using 1 tbsp of oil stir fry
the chicken with marinade until chicken is white, then remove
from skillet.
Add remaining tablespoon of oil, mushrooms and carrot; stir fry 2
to 3 minutes or until mushrooms are crispy but tender. Stir in
chicken and orange juice mixture, bring to boil stirring constantly
for 30 seconds or until thickened.
4 servings
11
MANDARIN BEEF
1lb
lean, boneless round or sirloin steak (cut into 2 in strips)
1tbsp
vegetable oil
1tsp
soy sauce
2tsp
cornstarch
½ tsp
sugar
¼
white pepper
2
green onions (2 inch pieces)
1
bell pepper (1/8 inch strips)
1tbsp
ginger root (finely chopped)
2cloves garlic (finely chopped)
1or2 tsp chili puree with garlic
¾ C
carrot (shredded)
1tbsp
soy sauce
Trim excess fat from beef and cut strips across grain into 1/8 inch
slices. Stack slices and cut into thin strips. Mix oil, 1tsp soy
sauce, cornstarch, sugar and white pepper in a medium bowl; stir
in beef. Cover and refrigerate 30 minutes.
Heat skillet to 325
F degrees (165
C). Coat the pan with
vegetable oil, add beef with marinade, ginger root and garlic; stir
fry for 3 minutes or until beef is brown. Add bell pepper and chili
puree, continue stir frying for 1 minute. Stir in onions, carrot and
1 tablespoon soy sauce continually stirring and cook for 30
seconds. Serve hot over rice.
4 servings
12
