How To Prepare
Heat oil in wok or deep pan. Add ginger, sherry and marinade. Stir-fry beef until tender. Remove.
Add leek and garlic to wok. Stir-fry for 1 minute. Add noodles, cooked squash and broccoli. Stir-fry for a further 3 to 4 minutes. Add beef. Stir through gently. Serve immediately.
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Beef and Orange Winter Squash Noodles
How To Prepare
Directions
Cook the rice according to the package directions.
Meanwhile, heat the oil in a large skillet over high heat. Season the steak with ¼ teaspoon pepper.
Cook the steak, turning often, until cooked through, 3 to 4 minutes. Transfer to a plate.
Wipe out the skillet. Add the bok choy and ¼ cup water and simmer, covered, until tender, 2 to 3 minutes.
Meanwhile, in a bowl, mix the marinade, vinegar, ginger, and Splenda. Add to the bok choy in the skillet and bring to a boil.
Add the steak and any accumulated juices and cook, tossing, until heated through, 1 to 2 minutes. Serve over the rice.
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Beef Bok Choy
How To Prepare
Remove all visible fat from pork. Partially freeze meat; slice thinly into strips. Stir together in a bowl of Teriyaki and potato flour. Add stock and set aside.
Heat oil in wok or non-stick skillet over high heat. Add garlic and ginger root and cook for 1/2 minute. Add celery and onions and cook lightly. The vegetables should be slightly crisp, not overcooked. Remove vegetables and keep warm.
Add pork to the hot wok or skillet and dry fry until brown. Stir continuously. Add stock mixture to pork, cook and stir until thick and bubbly. Add cooked vegetables and tomatoes. Cover and cook for 1 minute. Serve immediately.
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Chinese Celery Pork
How To Prepare
Mix together marinade ingredients, add chicken, and mix to coat.
2. Prepare vegetables, and grate ginger and garlic so everything will be ready.
3. Heat large skillet on medium-high heat with vegetable or olive oil. When the oil is hot, add the chicken, and stir-fry until just cooked through, probably 3 to 4 minutes depending upon how thick you cut the chicken. Remove chicken from pan.
4. Add the sesame oil, then the celery, ginger, and garlic. Saute for one minute.
5. Add the vegetables in the following order, stir-frying for 1 to 2 minutes after each addition: mushrooms, onions, cabbage, bean sprouts.
6. Add the teriyaki sauce and the chicken. Toss to combine.
7. Serve with sugar-free plum sauce. If you like, use butter lettuce leaves as wrappers.
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Moo Shu Chicken
How To Prepare
Combine ginger, garlic, teriyaki, 2 teaspoons potato flour, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
Combine broth and remaining 2 teaspoons potato flour, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.
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Steak, Shiitake, and Bok Choy Stir-Fry
