Chicken, Broccoli and Sugar Snap Pea Stir Fry

•1 pound boneless skinless chicken breasts or thighs

•Kosher and freshly ground pepper to taste

•2 teaspoons cornstarch

•4 cups small broccoli florets

•6 ounces sugar snap peas, de-stringed

•1 red, orange or yellow bell pepper, cored, seeded and slivered

•3 tablespoons vegetable or canola oil, divided

•2 teaspoons minced fresh ginger

•1 teaspoon minced garlic

•1 cup chicken broth, preferably less-sodium

•2 tablespoons oyster sauce

•2 tablespoons soy sauce

•½ teaspoon sugar

•Hot cooked rice to serve (any kind: brown, white, jasmine, basmati)

Very thinly slice the chicken, then cut the slices into 1/2-inch pieces. Place the chicken in a shallow bowl, season with salt and pepper and sprinkle with the cornstarch. Toss and set aside.

Heat a very large skillet or a wok over medium high heat. Add half of the oil, then add the broccoli and sugar snap peas and sauté for two minutes. Add the peppers and stir fry for another 2 minutes. Turn the vegetable mixture into the serving platter or bowl you will be serving the stir fry in.

Return the pan to medium high heat and add the remaining half of the oil. Stir in the ginger and garlic, and then the chicken and stir fry for about 2 minutes until the chicken is mostly white, and almost cooked through. Return the vegetables to the pan along with the broth and bring to a simmer. Stir in the oyster and soy sauces along with the sugar, and simmer until the chicken is cooked through, the vegetables are crisp-tender, and the sauce is slightly thickened, about 2 minutes more.

Serve the stir fry over the hot rice.

Spicy Stir Fried Beef and Vegetables

•1 1/3 cup hoisin sauce

•3 tablespoons oyster sauce

•2 tablespoons soy sauce

•2 teaspoons toasted sesame oil

•1 teaspoon sriracha sauce, or to taste

•½ cup water

•3 tablespoons vegetable or canola oil

•2 pounds beef stir-fry strips

•Coarse or kosher salt and freshly ground pepper to taste

•2 large onions, halved and very thinly sliced

•2 red bell peppers, seeded and very thinly sliced

•6 cups chopped broccoli

•1 tablespoon finely minced fresh ginger

•2 teaspoons freshly minced garlic

•1 (10-ounce package) hot cooked udon noodles, prepared according to package directions

In a container with a lid, combine the hoisin sauce, oyster sauce, soy sauce, sesame oil, sriracha sauce, and ½ cup water. Cover and shake to combine well.

Heat a large skillet or a wok over high heat. Add 1 tablespoon of the oil, and when hot, add half of the beef strips. Season lightly with salt and pepper, and stir-fry until no longer pink. Turn them into a serving dish. Repeat with another tablespoon of the oil and the rest of the beef strips, then add them to the first batch of cooked beef.

Wipe out the pan and heat the remaining tablespoon oil, and heat over high heat. Add the onions and peppers and stir-fry for 4 minutes until the vegetables are just tender. Add the broccoli, ginger and garlic and stir-fry for 3 minutes, then add ¼ cup water, and cover the pan. Allow to steam for another 2 minutes until the broccoli is crisp tender. Re-shake the sauce and add it to the pan along with the cooked beef and stir-fry until everything is well coated with the sauce.

Wipe out the serving dish, place the noodles in the bottom, then top with the stir fry and serve hot.

Mongolian Beef

•¼ cup, plus 2 teaspoons vegetable or canola oil, divided

•2 teaspoons finely minced garlic

•1 tablespoon freshly minced ginger

•½ cup less sodium soy sauce

•1/3 cup packed brown sugar

•1½ pounds beef shaved steak (see recipe intro for more info)

•3 tablespoons cornstarch

•6 scallions, trimmed and thinly sliced (white and green parts)

•Hot cooked brown or white rice to serve

In a small saucepan heat 2 teaspoons of the oil. Add the garlic and ginger, and saute for 30 seconds, then add the soy sauce and brown sugar and bring to a simmer, whisking frequently over medium heat. Allow it to simmer and reduce a bit, until it gets a glazey consistency, about 4 minutes. Set aside.

Meanwhile, toss the shaved steak in a mixing bowl with the cornstarch until evenly distributed.

Heat 2 tablespoons of oil in a large skillet (the bigger the better) over medium high heat. Line a counter or a large plate with paper towels. Sauté the beef in batches, taking care not to crowd the pan, and flipping it as it browns, about 2 minutes in all. Use tongs to remove the beef when it is browned, transferring it to the paper towels. Repeat until all of the beef is browned, adding more oil as needed (make sure the oil has a chance to get hot before you add the next batch of beef so it browns up nicely).

Pour off any additional oil and return the large skillet to medium high heat. Add all of the beef back to the pan, along with the sauce and scallions. Stir for about 3 minutes until the sauce is thickened and glazes all of the meat evenly. Serve over the rice.

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