BROCCOLI SZECHUAN-STYLE

 Ready in 10 minutes

1/3 cup Szechuan spicy stir-fry sauce 1 (8-oz.) can crushed pineapple, drained, reserving liquid

1 tablespoon cornstarch

¼ cup water

1 (16-oz.) pkg. broccoli-coleslaw blend

1 (8-oz.) can sliced water chestnuts, drained, cut into matchstick-sized pieces

·  In small bowl, combine Szechuan sauce, reserved pineapple liquid and cornstarch mix well. Set aside.

· In large skillet or wok, bring water to a boil. Add broccoli-coleslaw blend and water chestnuts; cook and stir 2 to 3 minutes or until broccoli is crisp-tender. Add pineapple and cornstarch mixture; cook and stir until sauce is thickened and bubbly.

 6 (1-cup) servings

MUSHROOM LO MEIN

Ready in 20 minutes

1 (8-oz.) pkg. Chinese wide lo mein noodles

1 tablespoon oil

2 cups chopped fresh mushrooms

¼ cup stir-fry sauce

½  teaspoon chili paste or 1/4 teaspoon crushed red pepper flakes

 · Break noodles in half; cook as directed on package. Drain.

 · Heat oil in large skillet or wok over medium-high heat until hot. Add mushrooms; cook and stir 1 to 2 minutes or until tender. Add noodles, stir-fry sauce and chili paste; cook and stir 2 to 3 minutes or until thoroughly heated.

 4  servings

SESAME NOODLES

Ready in 30 minutes

1 (16-oz.) pkg. fresh Chinese noodles or 12 oz. uncooked vermicelli

1 tablespoon sesame seed

1 tablespoon oil

1 garlic clove, minced

½   teaspoon grated gingerroot

1 cup shredded carrots

¼ cup sliced green onions

4 teaspoons soy sauce

1 teaspoon sesame oil

·   Cut noodles into 4-inch pieces. Cook noodles as directed on package. Drain; cover to keep warm.

·   Cook sesame seed in large skillet or wok over medium-high heat until toasted. Remove from skillet; set aside.

·   Heat oil in same skillet over medium-high heat until hot. Add garlic, gingerroot and carrots; cook and stir 1 to 3 minutes or until lightly browned. Add onions, soy sauce, sesame oil, sesame seed and cooked noodles; cook and stir 2 to 3 minutes or until thoroughly heated. 

6 servings

STIR-FRY VEGETABLE

Ready in 30 minutes

 ½ cup chicken broth

1 tablespoon cornstarch

2 tablespoons soy sauce

½ teaspoon sugar

1 tablespoon oil

1 teaspoon grated gingerroot

1 garlic clove, minced

2 cups julienne-cut carrots (2x1/4xl/4~inch)

1 cup diagonally sliced celery

1 medium leek, rinsed, cut in half lengthwise, sliced into ½-inch pieces (2 cups)

1 medium red bell pepper, cut into ½-inch pieces

8 oz. (3 large stalks) bok choy, thinly sliced (4 cups)

·    In small bowl, combine broth, cornstarch, soy sauce and sugar; mix well. Set aside.

·    Heat oil in large skillet or wok over medium-high heat until hot. Add gingerroot, garlic, carrots, celery, leek and bell pepper; cook and stir 6 to 8 minutes or until crisp-tender. Add bok choy and cornstarch mixture; cook and stir 1 minute or until sauce is thickened and bubbly.

6 (1-cup) servings

VEGETABLE FRIED RICE

Ready in 30 minutes

½ cup sliced fresh mushrooms

1/2 cup shredded carrot

1/4 cup sliced green onions ~/4 cup chopped green bell pepper 1/4 teaspoon ginger

1 garlic clove, minced

3 cups cold cooked brown rice

2 tablespoons lite soy sauce

2 eggs, beaten

1/8 teaspoon pepper

3/4 cup Frozen Sweet Peas (from 1-lb. pkg.), thawed

·  Spray large nonstick skillet or wok with nonstick cooking spray. Heat over medium heat until hot. Add mushrooms, carrot, onions, bell pepper, ginger and garlic. Cook and stir 1 minute. Stir in rice and soy sauce. Cook over low heat 5 minutes, stirring occasionally.

·  Push rice mixture to side of skillet; add eggs and pepper to other side. Cook over low heat 3 to 4 minutes, stirring constantly until eggs are cooked. Add peas to rice and egg mixture; stir gently to combine. Cook until thoroughly heated. If desired, serve with additional soy sauce.

4 servings

VEGETABLE EGG FOO YONG

Ready in 30 minutes  

SAUCE

1 cup water

1 tablespoon cornstarch

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 teaspoon chicken-flavor instant bouillon

PATTIES

6 eggs

2 cups Frozen Broccoli, Carrots and Water Chestnuts (from 1-lb. pkg.), thawed, drained and chopped

1/4 teaspoon grated gingerroot

1 garlic clove, minced

1 to 3 tablespoons oil

 ·  In small saucepan, combine all sauce ingredients; mix well. Cook over medium heat until mixture is smooth and thickened, stirring constantly. Keep warm over low heat.

 ·  In medium bowl, beat eggs slightly. Stir in remaining ingredients except oil.

 ·  Heat 1 tablespoon oil in large skillet or wok over medium-high heat until hot. Pour 1/4 cup egg mixture into skillet. With spatula, push eggs up around outer edges to form a patty. Cook until set and golden brown, about 2 minutes, turning once. Repeat with remaining mixture, adding oil to skillet if necessary. Serve with sauce.

 4 servings

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