The Joy Of Cooking in Wendy's Kitchen

  Ingredients Beef, thinly sliced into cubes 0.25 tablespoon + 1 teaspoon vegetable oil (divided use) 1/2 cup broccoli florets 0.5 teaspoon minced fresh ginger 0.25 teaspoon minced garlic 0.06 cup oyster sauce 0.06 cup beef broth or water 0.25 teaspoon sugar 1/2 teaspoon toasted sesame oil 0.25 teaspoon light soy sauce 0.25 teaspoon cornstarch salt and pepper to taste Instructions Heat 1 teaspoon of oil in a large frying pan over medium heat. Add the broccoli florets and cook it for approximately 4 minutes or untill tender.  Add the ginger and garlic to the wok and cook for 30 seconds more.  Remove the broccoli from the wok, place it on a plate and cover.  Wipe the wok clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil. Season the beef cubes with salt and pepper and add them to the wok in a single layer. Cook it for 3-4 minutes on each side untill browned and cooked through.  Add the broccoli mixture back to the pan and cook ...

  Ingredients 1 pound pork belly, cut into cubes 1 tablespoon corn starch 1 clove garlic, grated 1 tablespoon dry wine 58 ml light soy sauce, divided salt and pepper to taste 1 tablespoon olive oil 1 tablespoon fresh ginger, grated 1 in asparagus, sliced 1" thick 2 tablespoons rice wine 1 tablespoon chilli powder  1 tablespoon sesame oil 25 grams scallions, diced toasted sesame seeds (for garnish) Instructions In a medium bowl, whisk together corn starch, garlic, dry wine and 2 tablespoons of the light soy sauce.  Add the pork cubes with a pinch of salt and pepper to taste. Toss it well and set aside to marinate for about 15 minutes or longer in the fridge.)  Once the pork has marinated, heat a wok or a large saute pan over medium-high heat and drizzle it with olive oil. Add ginger and chilli powder. Heat it for 30 seconds to release flavors.  Toss in asparagus and saute it for 2-3 minutes. Remove it from the pan.  Add in the pork belly cubes and all of the...

  Ingredients 175g-230g asparagus 3 tablespoons cooking oil 2.5cm ginger, peeled and sliced thinly 9-12 medium-sized shrimps, peeled and deveined some sliced carrots Preparation of sauce 1.5 tablespoon oyster sauce 1,5 tablespoon sugar 0.75 tablespoon cornstarch 12 tablespoons water 1.5 teaspoon Shaoxing wine 0.38 teaspoon sesame oil Instructions Cut 1 inch (2.5cm) off the bottom stems of the asparagus. You may peel the skin off the stems with a peeler. Rinse the asparagus under water and drain well. Mix the sauce ingredients and set aside. Heat a wok and add cooking oil untill hot. Add ginger and stir-fry it untill light brown and aromatic. Add shrimps and carrots. Stir it quickly untill the shrimps are half-cooked.  Add the asparagus to the wok and stir quickly. Pour the sauce mixture into the wok and continue to stir-fry untill it thickens. At this point, the asparagus should be nicely cooked.  Dish out and serve it immediately with steamed white rice.