Common Cuisine |

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.

This recipe would double well, and could also be made ahead of time and frozen. Just put the topping mixture in a plastic bag and store it with the baking dish. Thaw in refrigerator overnight.

• 2 pounds sweet potatoes, cooked, peeled, and mashed
• 1/3 cup melted butter
• 2 Tbsp sugar
• 2 Tbsp brown sugar
• 1 Tbsp orange juice
• 2 eggs, beaten
• ½ cup milk
• 1/3 cup chopped pecans
• 1/3 cup brown sugar
• 2 Tbsp flour
• 2 Tbsp melted butter

Preheat oven to 350. In medium bowl, stir together potatoes, 1/3 cup melted butter, sugar, and 2 Tbsp brown sugar. Beat in orange juice, beaten eggs, and milk.

Place potato mixture in greased 2 quart baking dish. In small bowl, combine pecans, remaining brown sugar, flour, and remaining butter. Sprinkle over potato mixture.

Bake for 30-40 minutes, or until bubbly around edges.

Serves 4-6.

• 2 14 oz cans drained artichoke hearts
• 3 10 oz packages frozen spinach, thawed
• 8 oz cream cheese, softened
• 2 Tbsp mayo
• ¼ cup (half a stick) butter
• ¾ cup milk, cream, or half-and-half
• 1/3 cup grated parmesan
• dash pepper

Place artichoke hearts in square baking dish. Press as much water as possible out of spinach and place on top of artichokes.

In separate bowl, mix cream cheese, mayo, and butter until smooth. Add milk, then pour over spinach. Sprinkle parmesan and pepper over all.

Bake at 375 for 40 minutes.

Serves 6.