HOMEMADE CHINESE FOOD!

HOMEMADE STIRFRY
2 (or more) chicken tenders or 1 med/large steak cut in small strips/chunks
2-3 Tablespoons oil (I use olive oil)
1 onion, chopped/sliced
1 green, red or yellow pepper, seeded and sliced or chopped
1/2 cup of Teriyaki sauce (in the bottle)
1/4 cup of General Tsao sauce (not sure how to spell that)
1/4 cup of water + additional water as needed
1 bunch of broccoli, cut into little trees (about 2 cups)
1 small can of mushrooms, drained (optional)

Optional: Squash or zucchini (sliced); carrots (small slices) or whatever veges you have (fresh not frozen) (I buy the prebagged stuff at Gerbes)

2-3 packages of Ramen noodles cooked WITHOUT the seasoning packets and drained. (I used 3 packages last time and I could have fed 4 easily.) Start the ramen noodles after the meat is done because it moves pretty fast after that and you want your ramen noodles ready when the stirfry is done.

Drizzle oil in large non-stick skillet. Add the onion/bell peppers/mushrooms/carrots. Stirfry on med/high until the onions/peppers are softened/clear - 5 minutes or so. Then add the meat. Cook until the meat is done. If the skillet looks dry at this point add a little (1/4 cup) of water at this point to deglaze the pan and keep the meat/onions/peppers from burning.

In separate measuring cup, combine teriyaki and General Tsao sauce, and approximately 1/4 cup of water, stir well. Add to the skillet where the meat, onions, and peppers are cooking. Bring to a boil. If this doesn’t look juicy (because you will be steaming your broccoli in there), add another 1/4 cup of water and stir.

Add broccoli, squash, etc. At this point you can also add some of those little corn cobs that come in the can (drained/chopped) or water chestnuts (drained) are good as well.

Cook with a lid until veges are steamed good. The broccoli will turn bright green (do not overcook). Its done when the broccoli is bright green.

Fold/stir in the cooked Ramen noodles (drained, but without the seasoning packets). Instead of ramen noodles, you could also serve this with rice.

You can also make this without meat. Just start with browning the onions/peppers and proceed from there.

Comments

Easy Peasy Parmesan Chicken in the Crockpot (Only 5 ingredients!)

Do you need a super easy, "dump and go" crockpot meal that is super delicious and tastes like you are eating out? I have a good one for you today! RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM Here's how I now make Crockpot Parmesan Chicken AT HOME MY WAY. Dump & Go Crockpot Parmesan Chicken *only FIVE ingredients plus the pasta* (Print the Recipe HERE) 6 boneless, skinless chicken breasts/tenders (frozen or thawed) 1 1/2 cups (app.) of seasoned canned bread crumbs 1/4 cup of parmesan cheese (I use the green can.) 1 or 2 jars (24 oz each) of prepared spaghetti sauce (Prego, Ragu, etc.) (Classico is my favorite lately.) Mozzarella (shredded) (Serve with cooked pasta. We use penne.) Instructions : Place chicken pieces in the crockpot (as much as your family needs). (I use frozen because my crockpot cooks super fast.) Sprinkle the chicken heavily with bread crumbs and then with the parmesan cheese, like this: Dump on the jarred spaghetti...

CLICK HERE TO SEE HOW I DO IT

Best Dill Pickles EVER! (Just like Claussen) (Easy - no canning!)

Do you want to make the best, easiest homemade dill pickles in the world? I found a recipe for dill pickles that tastes JUST LIKE Claussen refrigerator pickles. Those are the best anyway, right? That crunch, the dill and the garlic... and oh yea , the crunch! This recipe is super easy because you don't have to process these pickles which means there is no canning needed. You just fill a gallon jar (we use an old pickle jar) with fresh cucumbers and dill heads, and then pour over the cooled liquids/seasonings. Let it sit on the counter for three days, and then refrigerate. After that, the pickle eating begins. They are supposed to keep for one year like that in the fridge, without canning. (We let them sit for the 3 days, then refrigerated them overnight before opening the jar for the much anticipated first taste. Did they taste like Claussen? YOU BET YOUR PRETTY PICKLE THEY DID! We were all SO ex...

CLICK HERE TO SEE HOW I DO IT

Buttermilk Biscuits - Just like Cracker Barrel!

RECIPES AT THE TOP - CHIT CHAT AT THE BOTTOM! Here's how we make Buttermilk Biscuits AT HOME MY WAY: Buttermilk Biscuits (just like Cracker Barrel) (Makes about 8 biscuits.) PRINTABLE RECIPE HERE Ingredients: 2 cups SELF RISING flour (self rising flour gives the perfect taste to homemade biscuits) 1/3 cup shortening (cold real butter also works here) 1 1/4 cup buttermilk* *NOTE: (If using regular milk combined with lemon juice vinegar referenced below, you only need 1 cup of milk because thinner regular milk uses less by volume than the thick real buttermilk.) Directions: Preheat oven to 400 degrees. (Make sure your flour is "fluffed" not straight from the bag; Dump it in a larger container and stir using up and down motion to fluff it up a little bit-THEN measure out 2 cups). Measure 2 cups SELF RISING flour into a mixing bowl. Add shortening and cut it until small and crumbly. A fork works fine for this purpose ...

CLICK HERE TO SEE HOW I DO IT

At Home My Way

Search This Blog