Stir Fry with Szechwan Sauce

I used to make stir fry a lot with using the sauce in a jar from the grocery store. I didn't really like the taste so I stopped making stir fry all together. Until a few months ago I came across this recipe for a Szechwan sauce. It makes stir fries delicious! It's spicy, so it's not for the weak! I made it with shrimp, but you can do any type of meat, and I use a frozen bag of mixed vegetables. You can usually find a bag that is specific for stir fries. Either serve with rice or noodles. 3 T olive oil
red chili peppers
2 t ginger
2 t garlic
5 T sugar
5 T ketchup
5 T vinegar

Mix all the ingredients together. I use a seasoning of red chili peppers and I put about a teaspoon in, but depending on how spicy you want it add more or less. When making it into a stir fry cook your vegetables and meat and toward the end add the sauce and let it simmer with the vegetables and meat.

Sweet and Sour Chicken

My Mom made this meal frequently when I was growing up and now it's become a favorite in my household. It's the prefect mixture of sweet and sour. I've had many different type of sweet and sour chicken and this is by far my favorite. Make sure you cover the chicken well with the cornstarch and that it gets crispy when cooking in the wok. Also make sure you using a glass baking dish.

4 skinless, boneless chicken breast
1 egg
cornstarch
vegetable oil

Cut chicken in to 1 inch strips. In a wok or a frying pan pour enough oil that will cover chicken. Dip chicken in beaten egg then cornstarch. Cook in wok, until golden crispy. Remove and place on a paper towels to absorb excess oil. Preheat oven to 325 degrees. In a glass baking pan pour chicken and sauce* in pan. Cook for 1 hour turning every 15 minutes.

*Sauce

3/4 c sugar
4 T ketchup
1/2 C white vinegar
1 T soy sauce
1/2 t garlic powder
(I often double the sauce)

In a saucepan over heat mix all ingredients together until sugar is dissolved.

Panda Express Orange Chicken

When I was in college I had a roommate always get Panda Express Orange Chicken and I always wanted it. But being a poor college student I couldn't afford to get it, instead I found a recipe for it and I think it taste even better and I know what is going in it. It's one of my favorite recipes, but it does take some time to make, but it's so worth it.

2 lbs chicken
1 egg
1 1/2 t salt
white pepper
vegetable oil
1 T cornstarch
1/4 c flour
1 T minced ginger
1 t minced garlic
dash of crushed red chilies
1/4 c chopped green onions (optional)
1 T rice wine
1/4 c water
1 t sesame oil
1 T cornstarch

Cut chicken into 2 inch squares and place in large bowl. Stir in egg, salt, pepper and 1 T oil and mix well. In a gallon size baggie mix 1 T cornstarch and flour. Pour chicken into bag and shake until chicken is coated. Heat oil in wok to 375. Add chicken pieces, small batch at a time, until golden and crisp. Remove chicken and drain on paper towel. Clean wok and heat 15 seconds. Add 1 T oil. Add ginger and garlic and stir fry until fragrant. Add chilies and onions. Add rice wine and stir 3 seconds. Add orange sauce and bring to boil. Add cooked chicken. In a separate bowl stir water and 1 T cornstarch until smooth. Add to chicken. Stir in 1 T oil and sesame oil. Serves 4. Serve with rice.

Orange Sauce

1 1/2 T soy sauce
1 1/2 T water
5 T sugar
5 T vinegar

Mix well together.

Teriyaki Wraps

Recently I've tried to establish one night a week that is a meatless meal, for the purpose to save money and to cut back on meat. It hasn't gone over well with my husband but I still try. Teriyaki wraps are a light meal with lots of color.



Teriyaki Wraps

1 cup rice
2 cups water
2 T olive oil
1 onion, chopped
1 red bell pepper, chopped
1 small zucchini, chopped
1 small yellow squash, chopped
1 1/4 c teriyaki sauce
3 T soy sauce
2 t garlic powder
1/2 t salt
1 t black pepper
4 whole wheat tortillas

In a saucepan bring 2 cups of water to boil, add rice. Reduce heat, cover and simmer for 20 minutes. *Or cook your rice in a rice cooker. Heat olive oil in a large skillet over medium heat. Saute onion, pepper, zucchini and squash until onions are tender. Stir in teriyaki sauce. When vegetables are tender, stir in the cooked rice, soy sauce, garlic powder, salt and pepper. Simmer for 3-5 minutes. Place 1/4 of the rice and vegetables in each tortilla, and roll up. I add a little Parmesan cheese.

*I cut out the soy sauce and extra salt because I make my own teriyaki sauce and I don't want too much sodium

Teriyaki Sauce

3/4 c soy sauce
1/4 c honey
1/2 c sugar
1 clove garlic
1/2 t ginger