Chinesestirfryovercrunchyslaw Recipes

CHINESE STIR-FRY

Steps:

• Cut beef into strips and brown in oil with onions.
• Add bouillon cubes, a few dashes of soy sauce and onion soup. (you can substitute dry onion soup and about 1 cup water).
• When it begins to boil, add vegetables and cover. Cook for apprx 10 mins, or until vegetables are crisp tender.
• Serve over prepared rice.

CHINESE CABBAGE STIR FRY

Steps:

• Shred cabbage, carrot and radishes (I use a mixer for this).
• Mix the vinegar and the sugar and pour over vegetables. Mix well.
• Slice the onions thinly.
• Heat the oil in a pan or wok, on high heat.
• Add the onions. Saute for 2 minutes, while stirring.
• Add the vegetables. Stir fry for 5-7 minutes, until hot but not soggy.
• Add the soy sauce, and mix well.
• Remove from heat and serve immediately.
• Note: those who like it hot can add sliced hot pepper.
• Note 2: If you have leftover non-creamy coleslaw, saute the onions, add the coleslaw, cook for 5-7 minutes, add soy sauce and serve.

CRUNCHY ASIAN COLE SLAW

Steps:

• Mix first 5 ingredients.
• Blend remaining ingredients, along with seasoning pack from noodles, well, till the sugar dissolves.
• Mix dressing with salad.
• Chill and serve.

CHINESE STIR-FRY OVER CRUNCHY SLAW

Steps:

• In a medium bowl whisk together soy sauce, vinegar, sesame oil and chili-garlic sauce.
• Divide in half, reserving half for sauce, other half is for marinade.
• Add Chicken to half the sauce, toss to coat and let stand 15 minutes.
• Whisk water and cornstarch into reserved sauce until smooth and set aside.
• Remove chicken from marinade.
• Heat oil in wok over high heat till hot.
• Add chicken and stir fry until almost cooked through, about 3 minutes.
• Add bell pepper, snow peas, green onions and garlic, stir fry for 1 minute.
• Add reserved sauce and stir fry another minute till the sauce has thickened and chicken is completely done.
• Divide cole slaw mix between 2 plates, top with chicken mixture.
• Sprinkle with peanuts and cilantro.