Beef Broccoli

- Sauce ingredients courtesy of Talei & Jeff Lawson.
- Equal amounts of white wine vinegar or white wine can be substituted for the sherry.
- Double the recipe if you like sauce. As it appears here, it is for about a pound of meat plus vetables.
- For slightly thicker sauce, double the cornstarch.


1½ tbsp   cornstarch (or 3 tbsp—see below)
¼ tsp   ginger
dash   cayenne pepper
2 tbsp   dry sherry
1¼ cups   beef broth


1. Brown beef well in a little bit of oil and remove. Drain off liquid that has expired from the meat into the pan during cooking.

2. Reoil the wok. Add in order: green peppers, onions and broccoli. Cook just until desired texture achieved. Do not overcook.

3. Add sauce ingredients and beef. Toss while cooking just until sauce boils and thickens.

4. Serve immediately accompanied by a bowl of good sticky rice.

Chicken and Snow Pea Sauce

- This is for about one pound of chicken and snow peas. Double the ingredients if you like lots of sauce.


½ cup   water
1 tbsp   dry sherry
2 tbsp   oyster or soy sauce
¼ tsp   sugar
1 tsp   sesame oil
1 tbsp   cornstarch (or 2)