Beef and Broccoli Stir Fry

1 lb sirloin trimmed and sliced into thin pieces (since I have small children I go ahead and slice the meat into bite sized pieces)
1 lb of broccoli flowerets cut into bite small pieces
8 oz can of sliced water chestnuts (it's in the recipe so I feel obligated to jot this down, but we skip this ingredient when we make it)

Stir Fry Mix Ingredients
1 can chicken broth
3 Tbsp corn starch
1/4 cup of orange juice (plan ahead and have waffles for breakfast so you have some orange juice ready)
3 Tbsp sugar
3 tbsp soy sauce
1 tsp ginger
1/2 tsp garlic powder
1/2 tsp salt

In a large skillet, saute broccoli and beef on med-high for 2 minutes. Cover and let simmer for 5 minutes. Pour stir fry mixture over broccoli and sirloin and stir constantly until thickened. If the broccoli needs more time to cook you can re-cover the pot and keep warm until ready to serve. Serve over steamed rice.

**I am going to mark this recipe a pantry meal since most of the ingredients are easy to keep on hand. The exception is the broccoli, but you can get around this by keeping a bag of broccoli flowerets in the freezer. Cook the sirloin by itself, microwave the broccoli and then combine the two components with the sauce. Carry on with the directions above.

Asian Lettuce Wraps

1 tsp cornstarch
2 tsp dry cooking sherry
2 tsp water
salt and pepper
1.5 lbs. boneless skinless chicken
5 tsp sesame oil (divided)
1 tsp fresh minced ginger
2 cloves garlic
8 oz can bamboo shoots, minced
8 oz can sliced water chestnuts

Cooking Sauce:
1 tsp Hoisin sauce
1 tsp soy sauce
1 tsp dry cooking sherry
2 tsp oyster sauce
2 tsp water
1 tsp sesame oil
1 tsp sugar
2 tsp cornstarch




Mix all ingredients for cooking sauce in a bowl, set aside. In a medium bowl, combine corn starch, water, sherry (I just use more water when I don't have any cooking sherry), soy sauce, salt and pepper and chicken (chicken should be cut into very small pieces, this is easiest to do when the chicken is slightly frozen) (I use my food processor to grind it up). Stir to coat chicken thoroughly. Stir in 1 tsp oil and let sit 15 min to marinate. Heat wok or large skillet over medium high heat. Add 3 tsp oil, then add chicken and stir fry for about 3-4 min, set aside. Add 2 tbsp oil to pan, add ginger, and garlic, stir fry for about 1 min. Add bamboo shoots and water chestnuts, stir fry for an additional 2 minutes. Return chicken to the pan, Add mixed cooking sauce. Cook until thickened and hot. Serve on Iceberg or Bibb lettuce leafs.