Recipes24

1 tablespoon chili oil
1 pound pork tenderloin — cut into 2 ? 2 ? 1/4-inch slices
1 (16 ounce) package frozen broccoli, cauliflower and carrots
3 tablespoons apricot preserves
1 tablespoon black bean sauce
|Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok
to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink.
Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean
sauce; cook and stir 30 seconds or until heated through.

1 lb Oysters, shucked
1 t Cornstarch
1 t Oyster sauce
1 1/2 t Soy sauce
1/8 t Salt
1 tb Oil
1/2 t White wine
4 servings
|*Note: Gingerroot should be chopped.
Bring 4 cups water in large saucepan to boil. Plunge oysters into
boiling water. Cook 10 to 15 seconds, until edges begin to curl.
Remove with slotted spoon to paper towels to drain. Blend cornstarch
with 2 tablespoons water until smooth. Stir in oyster sauce, soy
sauce and salt. Set aside. Heat oil in wok until hot. Add wine,
oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain
off any excess liquid that accumulates. Stir in reserved sauce.
Stir-fry 1 minute, just until sauce bubbles and thickens.

tb Corn Oil
2 c Sliced Mushrooms
1 sm Onion; cut in thin wedges
1/2 ts Salt
Clove Garlic; minced
1/8 ts Pepper
2 c Broccoli Florets|In wok or large skillet heat oil over medium-high. Add onion and
garlic; stir-fry 30 seconds. Add broccoli, mushrooms, salt and
pepper; stir-fry 5 mins or until tender-crisp.