Chicken Chow Mein

¼ C. Onion (chopped)
1can (4oz.) Mushrooms, drained (reserve juice)
2 Tbs. Butter
2 C. Celery (diagonally sliced)
1can (1lb.) Bean Sprouts, drained
3 Tbs. Sugar
½ tsp. Salt

2 Tbs. Corn Starch
3 Tbs. Water

1 ½C. Cooked Chicken or Turkey, shredded or diced
Chow Mien Noodles
Rice

Cook onion & mushrooms in butter until tender
Add water to reserved mushroom juice to measure 1 ½ cups of liquid
Add Celery, Bean Sprouts, Soy Sauce, Sugar, and Salt.
Heat to Boiling
Reduce heat and simmer 15 min.

Blend Cornstarch and Water
Stir into Vegetable Mixture.
Stir constantly, until mixture thickens and boils.
Boil and stir 1 minute

Stir in Chicken/Turkey
Heat through
Serve over Chow Mien Noodles and Rice

Pork and Veggie Egg Rolls

1/3 lb. lean ground pork

1 Tbs.+1 ½ tsp. Soy Sauce
1 Tbs. Oyster Sauce
2 tsp. Corn Starch

1 Tbs.+ 1 ½ tsp. Vegetable Oil
2 tsp. Toasted Sesame Oil
2 Cloves Garlic (minced)
1 C. Mushrooms (chopped)
5-6 Scallions (chopped)
4C. (½ lb.) Green Cabbage (thinly sliced)
2C. Carrots (coarsely grated)
¼ tsp. Pepper

1 pkg. Egg Roll Wraps
Frying Oil (vegetable, canola, etc.)

Brown pork in skillet until no longer pink
Set aside

Combine soy sauce, oyster sauce, and
corn starch in small bowl
Wisk until smooth and starch is dissolved
Set aside

Heat oils in skillet over high heat, stirring
often
Cook Vegetables in this order:
Garlic (2 min.)
Mushrooms & Scallions (1 min.)
Green Cabbage & Carrots (1 min.)
Add cornstarch mixture and cook for 1 min.
Stir in pepper
Transfer mixture to a cookie sheet
Cool thoroughly about 30 min.

Wrap egg rolls according to package instructions.
Fry in about 1 inch of oil until lightly golden brown*

*Egg Rolls in photo have been baked.  Brush oil on both sides of wrapper, add filling and fold.  Bake at 425* for 10 minutes.  Turn, and bake for another 10 minutes until you have desired color. 

Sweet and Sour Meatballs

Sweet and Sour Sauce:
¾c. Brown Sugar
½c. Vinegar
2tsp. Mustard
½c. BBQ Sauce
2tsp. Worcestershire Sauce
Add all ingredients to sauce pan and mix.
Simmer 5 min. to thicken.

Place cooked meatballs and sauce into CrockPot.
Cook until warm through
(low 3 hours)

Serve over Yummy Rice.

Sweet and Sour Chicken

Sweet and Sour Sauce:
¾c. Brown Sugar
½c. Vinegar
2tsp. Mustard
½c. BBQ Sauce
2tsp. Worcestershire Sauce
Add all ingredients to sauce pan and mix.
Simmer 5 min. to thicken.

Marinate Chicken in Sauce overnight.
Heat Skillet on high heat.
Add Chicken one at a time to skillet.
Brown Chicken on one side and turn.
Turn heat down until liquid barely bubbles and cover.
Cook until Chicken is no longer pink in the middle
(if chicken is cooked too long it will be dry.)

Boil remaining sauce in separate pot for at least 5-10 min.

Serve over Yummy Rice

Tangy Thai Chicken Stir Fry

Boneless Skinless Chicken Breasts
Onion
Water Chestnuts
Instant Rice
Soy Sauce
Frozen Stir Fry Vegetables
Mushrooms
Chow Mein Noodles (optional)

Sauce:
2 tsp. Soy Sauce
3 Tbs. Crystal Hot Sauce*
1 Tbs. Brown Sugar
1/2c.-1 can Tomato Soup
½ tsp. Ground Ginger

Cook Rice to package directions, while rice cooks:
Cut up all vegetables.
Place Chicken, Onion, Mushrooms, and Water Chestnuts in hot frying pan,
Cook until chicken is no longer pink in center.
Add all Sauce Ingredients, Mix.
Add Frozen Veggies and continue cooking until hot through.
Serve with Soy Sauce and Chow Mein Noodles over Rice.

*For a mild sauce, substitute Vinegar for Crystal Hot Sauce.

Stir Fry

Boneless Skinless Chicken Breasts
Onion
Water Chestnuts
Instant Rice
Soy Sauce
Frozen Stir Fry Vegetables
Mushrooms
Chow Mein Noodles

Cook Rice to package directions, while rice cooks:
Cut up all vegetables.
Place Chicken, Onion, Mushrooms, and Water Chestnuts in hot frying pan,
Cook until chicken is no longer pink in center.
Add Frozen Veggies and continue cooking until hot through.
Serve with Soy Sauce over Rice.