i've been making this ever since i was first married (18+ years so far) and my family never gets tired of this.
Time: 35 minutes
- saute the turkey strips in a little oil until browned
- add the celery , onion , mushrooms and water chestnuts
- stir-fry until the onion becomes translucent
- add the brown sugar , salt and soy sauce , cook for an additional 10 minutes until ready
- serve with plain white rice
Number Of Ingredients: 8
- turkey breast
- water chestnut
- brown sugar
- soy sauce
I've been making this ever since I was first married (18+ years so far) and my family never gets tired of this.
Recipe From food.com
Provided by Mirj2338
Yield 8 serving(s)
- Saute the turkey strips in a little oil until browned.
- Add the celery, onion, mushrooms and water chestnuts.
- Stir-fry until the onion becomes translucent.
- Add the brown sugar, salt and soy sauce, cook for an additional 10 minutes until ready.
- Serve with plain white rice.
Number Of Ingredients: 8
- 1 kg turkey breast, cut into strips
- 5 stalks celery, chopped
- 1 large onion, coarsely chopped
- 1 can sliced mushroom
- 1 can water chestnut
- 1/4 cup brown sugar
- 3 tablespoons soy sauce
BEEF TOMATO CHOW YUK
Make and share this Beef Tomato Chow Yuk recipe from Food.com.
Recipe From food.com
Provided by James Craig
Yield 4 serving(s)
- Cut the beef into very thin slices (it cuts better if partially frozen).
- Mix ginger root, garlic, cornstarch, soy sauce, and egg white.
- Add the sliced beef; stir and allow to marinate 5 minutes.
- Put the oil in a preheated skillet or wok; stir fry the meat until the redness is gone.
- Remove the meat and set aside.
- Add the green peppers, celery, and onions to the pan along with the water.
- Cover and [email protected] medium heat for 3 minutes.
- Add the ketchup and sugar; cover and cook for 2 minutes.
- Meanwhile, mix cornstarch with 2 tablespoons water; stir into beef mixture and add to the pan.
- Cook until liquid is clear and slightly thickened.
- Add tomatoes; cover and cook just until heated through.
- Serve with steamed rice.
Number Of Ingredients: 15
- 1/2 lb flank steaks or 1/2 lb round steak, trimmed
- 1 slice fresh gingerroot, peeled and minced
- 1 clove garlic, crushed
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 1 egg white
- 1 tablespoon oil
- 1 medium green pepper, cut into strips
- 2 stalks celery, sliced
- 1/2 cup water
- 1/4 cup ketchup
- 3 tablespoons sugar (less if tomatoes are very ripe)
- 1 tablespoon cornstarch
- 2 tablespoons water
- 4 medium tomatoes, peeled,seeded and cut into quarters
EASY BOK CHOY
There's no better way to enjoy the crisp delicate taste of bok choy. This basic stir-fry can be served as is, or you can add meat or tofu to make it more substantial. Quick and easy, this is one of my favorite ways to load up on leafy greens. Serve with fluffy white rice, or over noodles in soup.
Recipe From allrecipes.com
Provided by Frantic Cook
- Heat the oil in a large skillet or wok over medium heat, and cook the garlic in the hot oil until fragrant, 1 to 2 minutes.
- Mix in the bok choy, and cook and stir until the green parts of the leaves turn bright green and the stalks become slightly translucent, 5 to 8 minutes. Sprinkle with salt to serve.
Number Of Ingredients: 4
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed and chopped
- 8 heads baby bok choy, trimmed and cut into bite-size pieces
- salt to taste
CHICKEN CHOW MEIN
When we go out for Chinese food, my husband always orders chicken chow mein. I created this recipe using richer-flavored tamari sauce rather than soy. -Beth Dauenhauer, Pueblo, Colorado
Recipe From tasteofhome.com
Provided by Taste of Home
Yield 2 servings.
- In a small bowl, combine the cornstarch, broth, soy sauce, salt and ginger until smooth; set aside., In a large skillet or wok, stir-fry the mushrooms, celery, onion, pepper and carrot in oil for 5 minutes. Add garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with chow mein noodles.
Number Of Ingredients: 15
- 1 tablespoon cornstarch
- 2/3 cup reduced-sodium chicken broth
- 1 teaspoon reduced-sodium soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 pound sliced fresh mushrooms
- 2/3 cup thinly sliced celery
- 1/4 cup sliced onion
- 1/4 cup thinly sliced green pepper
- 2 tablespoons julienned carrot
- 1 teaspoon canola oil
- 1 garlic clove, minced
- 1 cup cubed cooked chicken breast
- 1 cup cooked brown rice
- 2 tablespoons chow mein noodles
VEGETABLE CHOW MEIN
Recipe From foodnetwork.com
Provided by Giada De Laurentiis
Yield 4 to 6 servings
- Bring a large pot of salted water to a boil over high heat. Add the beans and carrots and cook for 1 minute. Drain and put in a bowl of iced water until cool, about 1 minute. Drain and set aside.
- Return the water to a boil. Add the noodles and cook, stirring occasionally, until tender, about 5 to 7 minutes. Drain and rinse with cold water. Pat dry and set aside.
- In a large nonstick skillet, heat the oil over high heat. Add the noodles, ginger and garlic. Cook for 2 minutes until the noodles are lightly browned. Add the mushrooms, beans, carrots, and water chestnuts and cook for 3 minutes. Add the broth, hoisin sauce, soy sauce, and honey. Bring the mixture to a boil and stir until slightly reduced and thick, about 2 minutes. Season with salt and pepper, to taste.
- Transfer the chow mein to a large bowl and garnish with the green onions before serving.
Number Of Ingredients: 14
- 8 ounces Chinese long beans or green beans, cut into 1/2 to 1-inch pieces to yield about 2 cups
- 2 large carrots, peeled, trimmed and cut into matchstick-size pieces
- 8 ounces fresh or dried chow mein noodles
- 3 tablespoons vegetable oil
- 1 (2-inch) piece fresh ginger, peeled and minced
- 3 garlic cloves, minced
- 6 large shiitake mushrooms, thinly sliced
- 1 (8-ounce) can sliced water chestnuts, rinsed and drained
- 1/4 cup low-sodium chicken broth
- 1/2 cup hoisin sauce*
- 2 tablespoons soy sauce
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 2 green onions, thinly sliced
BEEF & BROCCOLI CHOW MEIN RECIPE BY TASTY
Here's what you need: water, cornstarch, soy sauce, garlic, brown sugar, white pepper, flank steak, salt, cooking oil, chow mein noodle, onion, broccoli floret, sesame oil, scallion
Recipe From tasty.co
Provided by Claire Nolan
Yield 4 servings
- In a 2-cup (480 ml) liquid measuring cup, combine the water, cornstarch, soy sauce, garlic, brown sugar, and white pepper.
- In a medium bowl, season the steak strips with salt. Pour half of the sauce over the meat and set the rest aside for later. Mix the sauce with the steak, cover with plastic wrap, and marinate in the refrigerator for 30 minutes to 1 hour.
- In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
- In the same wok, add 1 tablespoon of cooking oil and the marinated beef. Cook the beef for 3-4 minutes, then flip and cook for another 2 minutes, or until slightly crispy. Remove from the wok and set aside.
- In the same wok, heat the remaining tablespoon of oil and add onion and broccoli. Season with salt, then stir and cook for 3-4 minutes, or until the onions are translucent.
- Return the steak to the wok, followed by the crispy noodles and sesame oil. Mix well and pour in the reserved sauce. Toss gently and cook for another 2-3 minutes, or until everything is well-combined. Garnish with sliced scallions.
Number Of Ingredients: 14
- ½ cup water
- 1 tablespoon cornstarch
- ¼ cup soy sauce
- 1 tablespoon garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon white pepper
- 1 lb flank steak, thinly sliced
- salt, to taste
- 3 tablespoons cooking oil, divided
- 6 oz chow mein noodle, hong kong style pan fried noodles, par cooked according to package instructions
- ½ cup onion, sliced
- 1 cup broccoli floret
- 2 teaspoons sesame oil
- scallion, sliced, for garnish
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