Pot & Cover

We made this twice in one week it was so yummy! tweaked a recipe we found online we also got the most amazing blackberries and strawberries....so perfectly sweet.  topped with real whipped cream                                                  FILLING INGREDIENTS 1 1/2 lbs ground chicken or boneless skinless chicken breasts, diced small 2-3 tablespoons vegetable oil or peanut oil (can use less) 1 teaspoon minced fresh ginger or grated ginger 2 teaspoons garlic, minced 1/2 cup onions, minced 1 cup mushrooms, minced (you only need about 3 or 4) 1 (8 ounce) can bamboo shoots, minced (didn't use, just did water chestnuts) 1 (8 ounce) can water chestnuts, minced 1 (6 ounce) package chinese cellophane noodles, cooked to pkg. directions (messy and not necessary) COOKING SAUCE 1 tablespoon hoisin sauce 1 tablespoon soy sauce 1 tabl...

we looked up a knock off of P.F Changs mongolian beef and added broccoli...a bit too salty...less soy next time. was good tho...just wish we had some Yoshida's 2 tsp vegi oil 1/2 tsp minced ginger 1 tbs chopped garlic 1/2 cup soy 1/2 cup water 3/4 c dark brown sugar oil for frying meat (1 cup) 1 lb flank stak 1/4 cup cornstarch 2 cups broccoli heat 2 tsp of oil in med saucepan over med low heat.  brwon ginger/garlic and add soy/water before it scorches, dissolve sugar in sauce and reduce to thicken, several minutes slice beef thin and toss in cornstarch, dusting lightly, let sit for 10 min to set. Heat oil over med heat, not smoking.  Sear meat. Discard extra oil. add sauce and meat together in pan, dilute if needed, add broccoli, add lid and simmer till broccoli tender.  Finish with fresh torn basil. Serve with steamed white sushi rice.  Be careful of the sauce becoming to salty...very good tho.