Empress Of China Beef Recipes

Steps:

• Heat oil in large skillet; add salt, then beef.
• Cook, stirring often, over high heat to brown meat, about 5 minutes.
• Add onion, celery, snow peas, mushrooms, and water chestnuts.
• Continue cooking over high heat, stirring constantly for 2 to 3 minutes.
• Cover, lower heat and simmer for about 3 minutes.
• Combine cornstarch, sugar, soy sauce and water in small dish; mix well.
• Add to skillet; cook stirring constantly, until mixture thickens and bubbles for 1 minute.
• Serve immediately over fluffy, steamed rice.

Steps:

• Combine first 7 ingredients in a jar and shake vigorously. Store in fridge until ready.
• Mix chicken with 1/4 cup dark soy sauce. Stir in egg.
• Add cornstarch and mix chicken until coated.
• Deep fry in hot oil until golden brown.
• Drain on paper towels.
• Place a small amount of oil in wok and heat to very hot.
• Add onions and peppers and stir fry 30 seconds.
• Stir in sauce mixture (shake again first).
• Cook until thick. If it gets too thick, add some water until desired consistency.
• Add chicken and cook until hot and bubbly.
• Serve over hot rice.

Steps:

• Cut pineapple in half. Remove fruit from shell, dice, and set aside.
• Dip chicken in flour. Deep fry in very hot oil until golden brown, about 5 minutes; drain on paper towels.
• Combine vinegar and juices, sugar and salt in saucepan. Squeeze lemon juice into sauce and place lemon half in pan. Bring to boil. Remove lemon shell.
• Stir in cornstarch dissolved in water. Return to boil and cook, stirring until thick and clear, about 1 to 2 minutes.
• Blend in chicken, pineapple and lychees and heat through. Serve immediately.