Tasty and Easy Recipes

Ingredients:
2/3 cup Water
2 tbsp Dry sherry
2 tbsp Reduced-sodium soy sauce
4 tsp Cornstarch
1 tsp Grd ginger
1/4 tsp Crushed red pepper
Nonstick spray coating
2 cl Garlic, minced
3 cup Broccoli, cut into bite-size pieces
1/2 cup Onion, cut into wedges
1 cup Fresh bean sprouts
1 lb Tofu, fresh (bean curd) cut into 1/2″ pieces
1 1/3 cup Cooked brown rice, hot

Method:
For sauce, stir together water, sherry, soy sauce, cornstarch,ginger, and red pepper; set aside.
Spray a cold wok or large skillet with non-stick coating. Preheat the work or skillet over medium heat. Add garlic; stir-fry for 15 seconds.
Add broccoli; stir-fry for 3 minutes. Add onion; stir-fry for 3 minutes. Add bean sprouts, stir-fry for 1 minutes. Push vegetables from the center of the wok or skillet.
Stir sauce; add to the center of the wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 1 minute.
Stir vegetables into sauce; stir in tofu. Heat through. Serve with rice.

ngredients:
1 bag (800g, about 2 lb.) frozen baby carrots
1 bag (800g, about 2 lb.) frozen broccoli
1 bag (800g, about 2 lb.) frozen cauliflower
2 sweet potatoes, peeled and cut to chunks
2-3 tbsp. chicken soup powder
Water to cover

Method:
Put all vegetables in water, add powder, cook until tender.
Using the one hand blender (if you do not have it you will need to transfer to the food processor or blender in a few times as the amount is too large for one time) puree all. Mix, cook for a few moments more, and serve.

Ingredients:
1 lb fresh/frozen broccoli
1 1/2 cup cubed, cooked chicken
1 can cream of broccoli soup
1/3 cup soy milk
1 tbsp melted oil
2 tbsp dry bread crumbs

Method:
In a 9 inch plate or shallow casserole dish. arrange broccoli, top with chicken.
Combine soup and soy milk. pour over chicken. Combine oil and bread crumbs. Sprinkle over.
Bake in 450f degree over for 15 minutes or until hot