I doubled the veggies and sauce. This is not the Farrer version.

Ingredients
• protein of choice (1 can beef, drained and broken up or carne picada, pork picada, diced chicken, etc)
• 2–3 stalks fresh celery, sliced diagonally
• 1 small onion, sliced
• 1 clove garlic, minced (or ½ tsp garlic powder)
• 1 cup water or beef broth
• 2 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tbsp oil (vegetable or sesame)
• Salt and pepper to taste

Optional add-ins (if you have them):
• Canned or fresh bean sprouts
• Sliced carrots
• ginger or black pepper

⸻

Instructions
1. Heat oil in a skillet or wok over medium heat.
2. Sauté onion and celery for 3–4 minutes until slightly tender but still crisp.
3. Add garlic and cook 30 seconds.
4. Stir in the protein and cook until heated through.
5. In a small bowl, mix water/broth, soy sauce, and cornstarch until smooth.
6. Pour into the skillet and stir gently.
7. Simmer 2–3 minutes until the sauce thickens.
8. Taste and adjust seasoning with salt and pepper.

Serve hot over steamed rice or noodles.

1 broiler/fryer chicken (2-3 pounds) cut up
1/4 to 1/3 c flour
2 T cooking oil
1 1/2 c long grain rice
1 t poultry seasoning
1 t salt
1/2 t pepper
1 c milk
2 1/3 c water
chopped fresh parsley

Dredge chicken pieces in flour. In skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk, and water. Pour in grased 13x9x2 pan. Top with chicken. Cover tightly with foila nd back at 350 for 55 minutes or until tender. Sprinkle with parsley before serving.

Pouring Sauce:
1/4 c sugar
1/2 c warm water
2 T soy sauce
2 T rice wine vinegar
2 T ketchup
1 T lemon juice
1/8 t sesame oil
1 t hot water
1 T dijon mustard
2 cloves garlic, minced

Chicken Stir-Fry:
2 T olive oil
2 T sesame oil
2 boneless skinless chicken breasts, cubed to 1/2″
8 oz water chestnuts, minced
1/2 c mushrooms, minced
1/2 onion, minced
3 cloves garlic, minced
5 large lettuce leaves or nappa cabbage

Stir fry sauce:
2 T soy sauce
2 T brown sugar
1/2 t rice wine vinegar

Begin by making the pouring sauce. In a large bowl, dissolve sugar in 1/2 c warm water, then add soy sauce, vinegar, ketchup, lemon juice, and sesame oil. Mix well and throw in fridge until you’re ready to eat.

Combine 1 teaspoon hot water with dijon mustard and garlic and set this aside in small bowl.

Combine oils and add to wok or large frying pan. Heat oil over high heat until it glistens, about 1 minute. Add chicken and saute until cooked through, then remove from pan and cool. Keep oil in pan, keeping hot over low flame.

Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and vinegar in small bowl.

Take pan that you cooked the chicken in and turn it up to medium high heat. . Add another tablespoon of olive oil to the pan, wait 1 minute. Add chicken, garlic, onions, water chestnuts, mushrooms and the stir fry sauce. Stir fry everything until the mushrooms have cooked (about 4 minutes) and remove to a serving dish.

Add mustard/glarlic mixture to the pouring sauce, 1/2 teaspoon at a time to taste.

Serve stir fry with lettuce leaf wraps and top with pouring sauce.

You can do the same with ground beef instead of chicken

Brown meat
Fill pan to 1/2 full of water
Add salt and pepper
Worcestershire sauce
ketchup
maggie’s sauce
cook potatoes in pan until tender, then add veggies.
Add corn starch (2-3 T mixed with cold water)

Place shoulder roast in deep roaster.

Salt and pepper both sides. Add lots of chunked onions, hot banana peppers (not juice), 5-6 bay leaves, then cover with water.

Bake at 325 until tender. Shred on cookie sheet while still warm. Place in container with juice on it.

1 box frozen chopped broccoli (or 1 head, chopped)
1 can cream of mushroom soup
1 cup cheese, cut up (or 1 small box Velveeta)
1 c cooked rice
1 soup can water

Cook rice, add water and soup. Add cheese and broccoli. Simmer on stove top until cheese and broccoli are mixed. bake about 30 minutes in 350 degree oven or until brown on top.

Brown meat, then cook until tender in 1/2 pan of water with salt, pepper, parsley flakes, onion, and either Worcestershire sauce or two beef cubes. Add noodles to broth and cook to desired tenderness.

1 beef shank
fresh parsley
salt and pepper
1 onion
celery centers
tube noodles

Slit shank and brown before cooking.
In 2/3 pan of water, cool beef shank, parsley, celery, and salt and pepper. Cook until meat is tender. Cut up meat and remove bone.
Add meat back to broth. Boil noodles in broth.

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup pure maple or maple-flavored syrup
2 tablespoons mayonnaise
1/2 cup Progresso® plain panko crispy bread crumbs
1/2 cup finely chopped pecans

1. Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2. In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3. Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown.

1 pack dry yeast
1 c warm water
2 T crisco
3 c flour
1 t salt
1 t sugar