Celebrate Chinese New Year!

Easy Beef Stir Fry

Ingredients 

2 tbsp. vegetable oil, divided
1 pound beef blade chuck steak, thinly sliced*
2 tbsp. cornstarch
1 cup bok choy, chopped*
1 cup Taipan water chestnuts*
1 cup broccoli, chopped*
1/2 cup bell peppers, chopped*
1/2 cup carrots, chopped
3 stalks green onions, chopped 

Sauce

4 cloves garlic, minced
3 tsp. ginger, minced
⅓ cup Simply Fresh orange juice*
⅓ cup water
¼ cup Golden Dragon low sodium soy sauce*
3 tbsp. Roger’s brown sugar*
1 ½ tsp. sesame oil
1 tbsp. cornstarch 

Instructions 

Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.

Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.

Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.

Combine sauce ingredients except corn starch in a bowl and stir well.

Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.

Serve with noodles Farkay Noodles* or Uncle Tom’s rice*.

*In Flyer Feb 7-13, 2021
Recipe and photo credit: Spend with Pennies

 

Chinese Almond Cookies 

Ingredients 

Dough

2 cups Roger’s flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup butter
1/2 cup shortening
3/4 Rogers cup white sugar
1 egg
2 1/2 tsp. almond extract 

Topping

30 whole almonds blanched
1 egg, lightly beaten

Directions

Preheat oven to 325 F 

In a large bowl, sift the flour, baking powder, baking soda, and salt.  In a medium bowl, use an electric mixer to beat together the butter and shortening, and sugar.  Add the egg and almond extract and beat until well blended.  Add to the flour mixture and mix well. Note: The dough will be crumbly at this point.

 Use your fingers to form the mixture into a dough, and then form the dough into 2 rolls or logs that are 10 to 12 inches long.  Wrap and refrigerate for 2.5 hours (this will make it easier to shape the dough into circles). Take a log and lightly score the dough at 3/4-inch intervals so that you have 15 pieces and cut the dough.

 Roll each piece into a ball and place on a lightly greased cookie tray, approximately -2 inches apart.  Add an almond in the center of each cookie and press down lightly. Repeat with the remaining dough.  Brush each cookie lightly with a beaten egg.  Bake for 18 minutes to 20 minutes, until golden brown.  Cool and enjoy or store in a sealed container.

Recipe and photo credit: The Spruce Eats