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.

Ingredients

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

Preparation

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.

Ingredients

	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)