Ingredients:

3/4lb beef strips
1/2 medium onion
3 cloves garlic
2 stalks celery
1/2 can water chestnuts
1/2 can mushrooms
1lb mixed broccoli and other frozen vegetables
3/4 C unsalted cashews
1/4 C parsley leaves, chopped

1/2 C orange juice
1/2 C hoisin sauce
1/4 C chicken broth
1/2 t corn starch

Directions:

Add olive oil to a large skillet. Add beef strips, sprinkle on salt and pepper and little garlic powder. Cook until browned and set aside. Add more olive oil to the same pan and cook onion, garlic, celery, and mushrooms until onion is transparent. Add water chestnuts and frozen veggies. Cook in the pan, turning every few minutes, until veggies are crisp-tender. Drain any excess liquid. In a small bowl, combine the orange juice, hoisin sauce, chicken broth, and 1/2 tsp corn starch. Add the mixture to the skillet with the veggies and stir to combine. Cook together for about 2 minutes, or until everything is nicely coated and cooked through. Add the cashews and the parsley and remove from heat. Serve over rice.

To freeze: Cook beef and let cool. Cook onions, garlic, celery, and mushrooms, let cool. Make sauce and let cool. Label large and small freezer bags. Divide meat and cooked veggies into large freezer bags. Add frozen veggies to large freezer bags and sprinkle with cashews. Divide sauce into small freezer bags and place in large freezer bag. Seal freezer bag and freeze immediately.

To eat: Let thaw in fridge. Stir-fry veggies and meat. Add sauce when veggies are hot and cook 2 minutes.

Ingredients:

1 lb lean ground beef
1/4 C Parmesan cheese
1/2 C fine bread crumbs
1 egg
salt and pepper
garlic powder

1/4 C brown sugar
1/2 C white sugar
1/3 C white vinegar
1/4 C soy sauce
1/4 C ketchup
2/3 C pineapple juice
1/3 C water
2 tbsp corn starch

Combine meat mixture together thoroughly, and roll into 30 1″ balls. Place on a broiler tray or foil lined cookie sheet and bake 25-30 minutes.
Combine first six ingredients of sauce in a sauce pan and heat over medium high heat. Mix water and cornstarch together. Pour cornstarch and water into sauce just before boiling while stirring constantly. Boil sauce for one minute and combine with meatballs. Serve over rice with peas or stir fry veggies.

To freeze: Let meatballs cool completely. Let sauce cool completely. Label large freezer bags. Divide meatballs & sauce into bags. Squeeze out air and freeze immediately.

To eat: Let thaw in fridge. Place in pot and heat on medium. Serve over rice with stir fry veggies.

Ingredients:

1 lb Broccoli
1/2 lb Beef, cut in strips
1 medium Onion
2 cloves Garlic
3 T Oyster Sauce
1/2 C Beef Broth
1/4 C Water
1 1/2 T Cornstarch

Directions:

Heat oil in wok, add garlic and onions and stir fry. Add beef and cook. Add broccoli and stir fry. Put on lid and steam for 3 minutes. Uncover and add oyster sauce, water, beef broth, and cornstarch.

Ingredients:

1 small Head Celery
1 small Chinese Cabage
1/2 lb Fresh Mushrooms
1/2 lb Pork, diced
1 large Onion, sliced
2 T Soy Sauce
1/2 C Water
1 t Cornstarch
2 T Water

Directions:

Stir fry pork until browned. Add onions until transparent. Add remaining veggies, water, and soy sauce. Cover and steam for 5 minutes. Remove cover and thicken with cornstarch and water.

Ingredients:

2 lbs Pork or Chicken
2 T Oil
2 large Onions, sliced
2 1/2 C Celery, sliced
2 C Fresh Bean Sprouts
1 can Water Chestnuts
1 can Bamboo Shoots
1 can Mushrooms
3 C Chow Mein Noodles
1 T Salt

Directions:

Brown meat well in the oil. Add salt, pepper, onions, and celery. Stir fry until tender. Add remaining ingredients except noodles. Use lid and steam for 3 minutes.

Add noodles and replace lid. Remove from heat and steam until noodles soften.

Ingredients:

1 1/2 lbs Ribs
3 T Soy Sauce
1/4 t Garlic Salt
4-5 drops Sesame Oil
2 cloves Garlic
1 T Red Wine Vinegar

Directions:

Deep fry ribs until browned and crisp. Saute garlic in hot oil for 1 minute. Add spareribs and stir fry for a few seconds. Add red wine vinegar and shake and stir ribs for about 1 minute.

Ingredients:

1 pkg Egg Roll Wrapers
2 large Onions
2 C Celery
1 1/2 C Bean Sprouts
1 C Mushrooms
S & P to Taste

Directions:

Cut meat into small pieces and cook thoroughly. Combine other ingredients and stir fry until veggies are no longer crisp. Place mixture on egg roll wrapers and wrap. Wet edge to seal.

Deep fry until golden brown.

Ingredients:

3 C Rice
1 t Salt
3/4 C Bacon
6 Green Onions
1/2 lb Fresh Mushrooms
1/2 C Celery, diced

Directions:

Put rice in pot and fill with water to 1″ above. Add salt and bring to a boil; turn to low and cook for 30 minutes. Fry bacon partly then add rest of vegetables and lightly brown. Add drained rice, salt and pepper, and soy sauce to taste.

Ingredients:

3 T O.J. Concentrate
3 T Vegetable Oil, divided
1 T Soy Sauce
1 clove Garlic, minced
4 Chicken Breasts
1/2 C Walnuts, chopped
1/2 C Orange Marmalade
1/2 C Orange Juice
1/4 C Lemon Juice
2 T Honey
3 T Lemon & Orange Peel
1/2 t Salt

Directions:

In a plastic bag combine first four ingredients. Add chicken, seal, and marinate 3 hours. Reserve marinade.

Cook chicken with 1 T oil. In a saucepan saute walnuts in butter until slightly browned. Combine marinade and remaining ingredients; bring to a rolling boil for 2 minutes.
Reduce heat; simmer uncoverd for 5-10 minutes to thicken sauce. Serve over rice and top with wallnuts and green onions.

Ingredients:

1/2 C Cornstarch
3/4 C Flour
1 t Salt
4 t Baking Powder
4 T Oil
1/2 C Water
1 or 2 Eggs
Chicken

Directions:

Cut chicken into 1″ cubes. Roll in cornstarch. Combine remaining ingredients. Dip chicken into batter and deep fry.