Mork and Mindy Pork Stir Fry 031810

1 lb. lean boneless pork
1 tbsp. vinegar
1 clove garlic, minced
1 tbsp. cooking oil
1 tbsp. chicken broth or water
1 tbsp. toasted sesame seed (optional)
1 tbsp. soy sauce
1 tbsp. sesame oil
1/2 tsp. dry ginger
1 (10 oz.) pkg. stir fry vegetables

Slice pork across grain into 1/8" strips. Marinate in soy sauce, vinegar, sesame oil, garlic and ginger for 10 minutes. Heat oil in heavy skillet until hot. Add pork and stir fry for 3 to 5 minutes, until pork is no longer pink. Add thawed vegetables and the chicken broth or water. Stir mixture, cover and steam for 3 minutes, or until vegetables are heated through but still crisp. Serve over hot noodles or rice. Sprinkle with toasted sesame seeds. Serves 4.

Shrimp Broccoli Stir Fry

1/2 c. chicken broth
1 tbsp. soy sauce
1 tbsp. light brown sugar
1 1/2 tsp. cornstarch
1 tbsp. peanut oil
1 piece fresh ginger root, pared & finely chopped
1 clove garlic, finely chopped
1 sm. onion, chopped (1/4 c.)
2 c. broccoli flowerettes (1/2 bunch)
1/4 c. sliced mushrooms
1 tbsp. brandy (opt.)
1 lb. med. size shrimp, shelled & deveined

Stir together the broth, soy, brown sugar and cornstarch in a 1 cup glass measure; reserve.

Heat oil in wok or heavy skillet. Add ginger root and garlic and stir fry over low heat, until lightly browned (about 3 to 4 minutes). Remove browned bits with slotted spoon and discard. Add onion and stir fry over low heat until softened, about 3 minutes.

Re-stir cornstarch mixture; add to onion. Cook, stirring constantly, until slightly thickened, about 4 minutes. Increase heat to medium high.

Stir in broccoli and mushrooms; cook for 1 to 2 minutes or until broccoli is crisp tender. Add brandy. Simmer, covered for 1 minute. Add shrimp, stirring constantly, saute for 4 to 5 minutes, or just until shrimp are pink and firm. Serve with white rice.

Oriental Stir Fry Cabbage Medley

1 med.-sized head cabbage (about 2 lbs.)
2 med. sized carrots
1 green pepper
2 tbsp. vegetable oil
1 tsp. salt
Soy sauce (optional)
1/4 tsp. garlic powder
1/2 tsp. sugar
1/4 c. chicken broth or water
1/2 tsp. oriental sesame oil

Coarsely shred cabbage, cut carrots in match stick pieces, and cut pepper into 3/4 inch pieces. Set aside.

Heat oil in wok or skillet over medium-high to high heat. Add salt and garlic; stir-fry 5-10 seconds.

Add cabbage, carrots and pepper; stir-fry 10 seconds. Lower heat and stir in sugar and chicken broth. Cover; steam 2 to 5 minutes.

Add sesame oil; toss well. Serve with soy sauce if desired. Makes 6 servings.

Beef Teriyaki Stir Fry

1 1/2 lb. boneless sirloin steak
1/4 c. teriyaki sauce
1/4 c. water
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1/2 tsp. minced fresh garlic
1 tbsp. vegetable oil
1 1/2 c. diagonally sliced carrots
1 1/2 c. diagonally sliced celery
1 c. chopped onion
1 tbsp. vegetable oil
1 tbsp. cornstarch
1 c. hot cooked rice

Partially freeze steaks; slice diagonally across grain into 3 x 1/4 inch strips. Combine the next 5 ingredients in a large bowl. Add meat; cover and marinate in the refrigerator 4-6 hours, stirring occasionally.

Pour 1 tablespoon oil around the top of the preheated wok, coating sides; heat at medium high (325 degrees) for 2 minutes. Add vegetables and stir-fry 4 minutes; remove from wok.

Pour 1 tablespoon oil around top of the wok. Remove steak from the marinade, reserving marinade; add steak to the wok. Stir-fry until browned. Combine cornstarch and reserved marinade, stirring well; stir mixture into beef. Cook, stirring constantly, until thickened. Combine vegetables and rice; place on serving dish. Spoon meat mixture over rice. Yield: 6 servings.