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A Taste of the Orient

© Allison Huller McAlister

A couple of weeks ago, Paul Landkamer sent me his recipe for a stir-fry sauce he discovered while attempting to reproduce a traditional Chinese dish. Since my husband and I have always been sticklers for good Chinese food, I decided to give the sauce a try. Boy, am I glad I did! The aroma was so intoxicating, I could hardly wait to taste it. And it's got just a little bit of kick to it, compliments of the hot sauce. I used the sauce in a beef and broccoli stir-fry. This particular sauce was wonderful with the beef. Paul suggested using beef over chicken, as the beef seemed to soak up the sauce better. My husband and I really enjoyed it. We give it four stars. It's earned a coveted slot in our collection of McAlister family favorites, and I'll be making this often. Thanks, Paul, for passing this one along! (Paul is a fellow Suite101 contributing editor. Please visit his site, "Medieval England and Vikings.")

I am also including my recipe for crab rangoon, one of our favorites in Chinese cuisine. Crab rangoon can be served as an appetizer or a main dish. It is a succulent blend of cream cheese and imitation crabmeat, enveloped in either wonton wrappers or egg roll wrappers, and deep-fried until golden brown. We all love this one, including my 3-year-old daughter. It's also received approval from several dinner guests. Crab rangoon is a definite, no doubt about it, five star food in our household. I hope you'll try it and enjoy it, too!

Have a good week and good eating!
Allison

Beef and Broccoli Stir-Fry

Serves 4

Ingredients
1 lb. beef round tip steak, cut in strips
1 Tbsp. oil
1 one-pound bag Bird's Eye frozen broccoli stir-fry vegetables
1 Tbsp. water
Stir-Fry Sauce:
1/4 cup honey
1 Tbsp. hot sauce
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. cumin
1/4 tsp. ginger

Preparation
In a skillet over medium-high heat, brown beef strips in oil until cooked thoroughly; 5-10 minutes. Meanwhile, mix together all ingredients of the sauce in a separate bowl and add to beef in skillet when meat is cooked. Add the frozen vegetable mix with 1 Tbsp. water to the skillet. Cover and cook for approximately 10 minutes or so, until vegetables are done. Serve over rice.

Crab Rangoon

Serves 4-6; makes approximately 15 egg rolls or 40-50 wontons

Ingredients
2 (8 oz.) blocks cream cheese, regular or light

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