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Arkansas Living February 2011 : Page34

1 package (14 ounces) frozen broccoli florets 1 can (8 ounces) Sliced Water Chestnuts, drained 1 pound boneless beef sirloin, cut across grain into 2 x 1/2-inch strips 5 cloves garlic, finely chopped 1/3 cup Soy Sauce 2 tablespoons brown sugar 1 tablespoon corn starch 1 tablespoon water 1. Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir onion, broc-coli and water chestnuts 4 minutes or until crisp tender. Remove from skillet; set aside. 2. Pour remaining 1 tablespoon oil into skil-let. Cook and stir beef and garlic about 2 minutes or until browned. Add broccoli and water chestnuts back to skillet. 3. Whisk together soy sauce and brown sugar in small bowl. Add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens. 5 servings Orange-Glazed Chicken cup Teriyaki Sauce cup orange marmalade teaspoons crushed red pepper teaspoon ground ginger tablespoon vegetable oil pound boneless skinless chicken, sliced into 2 x 1/2-inch slices 1 can (8 ounces) Bamboo Shoots, drained 1 medium red bell pepper, seeded, cut into thin strips 1 tablespoon corn starch 1 tablespoon water 1/2 cup cashews (optional) 1. Stir together teriyaki sauce, marmalade, crushed red pepper and ginger in small bowl until well blended; set aside. 2. Heat oil in large skillet or wok over high heat. Cook and stir chicken about 4 min-utes or until no longer pink. Stir in bam-boo shoots and peppers. 34 1/2 1/3 2 1/4 1 1 3. Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens. Top with cashews, if de-sired. 4 servings Beef & Broccoli Stir-Fry Traditional beef and broccoli in a savory stir-fry sauce 2 tablespoons vegetable oil, divided 1 medium onion, chopped Chicken & Vegetable Stir-Fry 1/2 cup Teriyaki or Garlic Ginger Stir-Fry Sauce 1 bag (14 ounces) frozen (or fresh) stir-fry vegetables 2 tablespoons vegetable oil 1 pound boneless skinless chicken breast*, thinly sliced 1. Heat one tablespoon oil over medium-high heat in large skillet or wok. 2. Cook and stir chicken until no longer pink. Remove from skillet; set aside. 3. Heat remaining oil in skillet; cook and stir vegetables until crisp and tender, THEN re-turn chicken to skillet. 4. Stir in sauce until vegetables and chicken FEBRUARY 2011  , 585$/$5.$16$6/,9,1*

Stir Up Every Day Meals

Orange-Glazed Chicken<br /> <br /> 1/2 cup Teriyaki Sauce <br /> <br /> 1/3 cup orange marmalade <br /> <br /> 2 teaspoons crushed red pepper <br /> <br /> 1/4 teaspoon ground ginger <br /> <br /> 1 tablespoon vegetable oil <br /> <br /> 1 pound boneless skinless chicken, sliced into 2 x 1/2-inch slices <br /> <br /> 1 can (8 ounces) Bamboo Shoots, drained <br /> <br /> 1 medium red bell pepper, seeded, cut into thin strips <br /> <br /> 1 tablespoon corn starch <br /> <br /> 1 tablespoon water <br /> <br /> 1/2 cup cashews (optional)<br /> <br /> 1. Stir together teriyaki sauce, marmalade, crushed red pepper and ginger in small bowl until well blended; set aside.<br /> <br /> 2. Heat oil in large skillet or wok over high heat. Cook and stir chicken about 4 minutes or until no longer pink. Stir in bamboo shoots and peppers.<br /> <br /> 3. Add prepared sauce to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens. Top with cashews, if desired. 4 servings<br /> <br /> Beef & Broccoli Stir-Fry<br /> <br /> Traditional beef and broccoli in a savory stir-fry sauce<br /> <br /> 2 tablespoons vegetable oil, divided <br /> <br /> 1 medium onion, chopped<br /> <br /> 1 package (14 ounces) frozen broccoli florets <br /> <br /> 1 can (8 ounces) Sliced Water Chestnuts, drained <br /> <br /> 1 pound boneless beef sirloin, cut across grain into 2 x 1/2-inch strips <br /> <br /> 5 cloves garlic, finely chopped 1/3 cup Soy Sauce <br /> <br /> 2 tablespoons brown sugar <br /> <br /> 1 tablespoon corn starch <br /> <br /> 1 tablespoon water<br /> <br /> 1. Heat 1 tablespoon oil in large skillet or wok over high heat. Cook and stir onion, broccoli and water chestnuts 4 minutes or until crisp tender. Remove from skillet; set aside.<br /> <br /> 2. Pour remaining 1 tablespoon oil into skillet. Cook and stir beef and garlic about 2 minutes or until browned. Add broccoli and water chestnuts back to skillet.<br /> <br /> 3. Whisk together soy sauce and brown sugar in small bowl. Add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens. 5 servings<br /> <br /> Chicken & Vegetable Stir-Fry<br /> <br /> 1/2 cup Teriyaki or Garlic Ginger Stir- Fry Sauce<br /> <br /> 1 bag (14 ounces) frozen (or fresh) stirfry vegetables<br /> <br /> 2 tablespoons vegetable oil <br /> <br /> 1 pound boneless skinless chicken breast*, thinly sliced<br /> <br /> 1. Heat one tablespoon oil over mediumhigh heat in large skillet or wok.<br /> <br /> 2. Cook and stir chicken until no longer pink. Remove from skillet; set aside.<br /> <br /> 3. Heat remaining oil in skillet; cook and stir vegetables until crisp and tender, THEN return chicken to skillet.<br /> <br /> 4. Stir in sauce until vegetables and chicken are well coated and heated through.<br /> <br /> * can substitute boneless skinless chicken thighs, tender cuts of beef or pork, or peeled and deveined shrimp. 4 servings<br /> <br /> Ideas For Asian Cuisine Made Easy<br /> <br /> Heat things up<br /> <br /> Savory Asian dishes can be made at home with new Stir-Fry Sauces in Garlic Ginger or Teriyaki, and a wok or your favorite frying pan. Just remember to keep the ingredients moving with a spatula, tongs, or set of chopsticks, to distribute the heat evenly.<br /> <br /> Veggie variety<br /> <br /> Save time in the kitchen and pick up a package of pre-cut vegetables or frozen stir-fry vegetables. Both will taste crispy and delicious.<br /> <br /> Rice and noodles the quick way<br /> <br /> Rice, whether whole grain or white, is a wonderful companion to authentic Asian meals. Prepare the rice ahead of time using a stovetop pot, and reheat it in the microwave. Or, place rice in an electric rice cooker with a built-in timer in the morning, and come home to a bowl of steamed rice to enjoy with dinner that evening. Asian noodles, which cook in 1 to 5 minutes, are a great alternative.<br /> <br /> Save time with spices<br /> <br /> Spice things up and save time with sauces that combine fresh-tasting flavors, such as Garlic Ginger or Teriyaki Stir-Fry Sauces. Your shopping list will be shorter while still allowing you to enjoy authentic-tasting Asian meals.<br /> <br /> Healthier at home in a hurry<br /> <br /> Asian cuisines are based on balance. Serve a tasty, more healthful meal fast by stir-frying favorite vegetables with sauces and lean meats such as pork tenderloin or chicken breast. And, to cut down on sodium, use light soy sauce.

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