Common Cuisine |

• 1 head romaine lettuce or bok choy
• 1 bunch green onions, finely chopped
• 1Tbsp vegetable oil
• 4oz slivered almonds
• 2oz sesame seeds
• 2 pkg Ramen noodles, broken up (save seasoning packet for later use)
• 1 can mandarin oranges, drained.

Dressing:

• ½ cup sugar
• ½ cup vegetable oil
• ¼ cup vinegar
• 2 Tbsp soy sauce
• ½ tsp ginger

Place lettuce and green onions in large bowl. Saute oil, almonds, sesame seeds, and noodles in a skillet for about 10 minutes. Cool, then add to salad greens. Meanwhile, combine dressing ingredients in salad cruet. Chill.

Just before serving, toss gently with oranges and dressing.

Serves 4.

There is no shame in using Ramen noodles to jump-start your evening meal. Nutrition is another matter, but you be the judge of whether nutrition or survival is your highest value at the moment. 1 lb chicken or beef, cut into small pieces 2 Tbsp oil 1/4 cup diced onions (or 1/2 small) 2 cups cut up vegetables, such as red or green pepper, mushrooms, carrots, and/or broccoli 2 packets Ramen Soup (chicken or beef flavor, or oriental, or whatever you want) 2 cups water In large saucepan or wok, stir fry chicken or beef with onions until meat is cooked and onions are translucent. Remove from dish. Put cut-up vegetables in pan and stir-fry for a few minutes until slightly limp. Return meat to pan. Break up noodle packets and add to pan. Combine seasoning packets with water and pour over all. Simmer 5-10 minutes until noodles are soft. Serve immediately. Serves 4.

This works with chicken, pork, or salmon. This is one of my favorites with pork tenderloin. Wow does it get rave reviews! I think the secret is the fresh ginger.

• 1 tsp sesame oil + 1 Tbsp vegetable oil
• 2 Tbsp Orange Juice (optional)
• 1 green onion, sliced thin
• ¼ cup soy sauce
• 1 Tbsp freshly grated ginger
• 1 Tbsp honey
• 1 Tbsp sesame seeds
• 2 cloves minced garlic

Combine all ingredients, pour over the meat, and refrigerate 30 minutes to 24 hours (longer is better), turning occasionally. Grill meat (5 minutes per side for salmon, 10 for chicken, 20 for 1 lb pork tenderloin), basting with marinade.

• ½ cup vegetable oil
• ¼ cup soy sauce
• 3 Tbsp green onions, chopped
• 2 Tbsp dry white wine
• 2 Tbsp fresh lime juice
• 1 Tbsp grated fresh ginger
• 1½ tsp brown sugar
• 2 cloves minced garlic

Combine all ingredients, pour over tuna steaks, and refrigerate 6 to 24 hours (longer is better), turning occasionally. Grill to desired doneness on each side, basting with marinade.

Before beginning, start your rice. Cook 1 cup of white rice with 2 cups water, loosely covered, in the microwave for 17 minutes, stirring twice.

Choose one Protein:

• 1 pound fresh or frozen medium shrimp in shells, thawed, peeled and deveined
• 1 pound boneless pork, partially frozen and thinly sliced into bite-size strips
• 2 boneless skinless chicken breasts, cut into 1-inch pieces
• 1 pound beef top round steak, partially frozen and thinly sliced into bite-size pieces

Choose one Vegetable 1:

• 8-10 baby carrots, thinly bias (diagonally) sliced
• 1 cup broccoli flowerets
• 1 cup fresh asparagus cut into 1 inch lengths
• ½ cup cauliflowerets, thinly sliced

Choose one Vegetable 2:

• 2 cups chopped Chinese cabbage
• 1 cup fresh pea pods, halved lengthwise
• 1 cup fresh mushrooms thinly sliced
• 2 medium tomatoes, cut into wedges and seeded

Choose one Crunchy Ingredient:

• 1 8 oz can water chestnuts, drained and thinly sliced
• 1 cup walnut pieces
• 1 cup dry-roasted peanuts
• 2 stalks celery, thinly sliced

Include all the Basics:

• 1/3 cup cold water
• 2 tsp cornstarch
• 2 Tbsp soy sauce
• 1 Tbsp dry white wine (optional)
• 2 Tbsp cooking oil
• 1 clove garlic, minced
• 4 green onions, thinly sliced
• ½ cup fresh bean sprouts

Prepare your choices from Protein and Vegetables 1 and 2; set aside. Stir water into cornstarch; stir in soy sauce and wine. Set aside.

In covered saucepan cook Vegetable 1 in boiling salted water for 3 minutes. Drain well; set aside. Preheat wok or large skillet over high heat; add cooking oil. Stir-fry garlic in hot oil for 30 seconds. Add green onions and stir-fry 1 minute.

Add Crunchy Ingredient and bean sprouts. Stir-fry 1 to 2 minutes. Remove from wok. Add Vegetables 1 and 2. Stir-fry 1 minute. Remove from wok.

Add more oil, if necessary. Add half of the Protein to wok; stir-fry 2 to 3 minutes until browned. Remove Protein. Stir-fry remaining Protein 2 to 3 minutes. Return all Protein to wok. Add Crunchy Ingredient and bean sprouts.

Stir soy sauce mixture; stir into wok. Cook and stir till thickened and bubbly. Return Vegetables 1 and 2 to wok; cover and cook 1 minute more.

Serve with rice.

Serves 4 to 6.