4 Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.

5 Heat 1 tbsp oil in wok; add the chicken to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.

6 Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

7 Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.

8 Set out additional soy sauce on the table, if desired.

Egg Rolls

12 egg roll wraps

1/2-1 lb (chicken or beef)

2 teaspoons chopped fresh ginger

2 garlic cloves, minced

1 teaspoon salt

1 teaspoon sugar

1/4 cup soy sauce

1 teaspoon sesame oil

1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)

4 green onions, sliced

1 egg, beaten with 1 teaspoon water oil (for frying)

Directions:

1 Brown the selected meat with ginger and garlic in pan; drain any grease.

2 Mix salt, sugar, soy sauce and sesame oil. Add to the meat and mix well.

3 In large bowl combine cabbage mix and green onions.

4 Pour hot meat over vegetables and stir well. Let cool slightly.

5 Lay wrap in front of you so that it looks like a diamond.

6 Place 3 tablespoons meat filling in center of egg roll wrapper.

7 Fold bottom point up over filling and roll once.

8 Fold in right and left points.

9 Brush beaten egg on top point.

10 Finish rolling.

11 Set aside and repeat with remaining filling.

12 Heat 2-3 inches oil in large frying pan to very hot (350ºF).

13 Fry a few egg rolls in pan at a time, 2-3 minutes per side.

14 Drain on paper towels.

15 Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

Easy Beef and Broccoli Stir-fry

3 tablespoons cornstarch, divided

1/2 cup water, plus

2 tablespoons water, divided

1/2 teaspoon garlic powder

1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips

2 tablespoons vegetable oil, divided

4 cups broccoli florets

1 small onion, cut into wedges

1/3 cup soy sauce

2 tablespoons brown sugar

1 teaspoon ground ginger hot cooked rice

Directions:

1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.

2 Add beef and toss.

3 In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes.

5 Return beef to pan.

6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.

7 Cook and stir for 2 minutes. 8 Serve over rice.

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