Par boil the broccoli
Oil in a wok or large frying pan
Fry off the garlic and onions
chuck everything into the pan and stir fry for a few minutes, keeping the heat up.
Season with light soy, fish sauce, chinese cooking wine (dry sherry if not possible), salt, white pepper, 1 tsp of corn starch
stir fry for a few more minutes
add few drops of sesame oil once done
garnish with sesame seeds

ENJOY!!!

Non-vegetarian ingredients include fish sauce, shrimp paste (balachan), oyster sauce, anchovies, bonito flakes.

You know that many so called “Chinese” restaurants serve food that you won’t find in China itself.or even a Chinese household. Western style “Chinese” food is actually not Chinese at all but rather a Westernized version of the original. Railroad workers were the ones who introduced Chinese food into the Us and obviously these people were not cooks. For instance the use of cornstarch is not prevalent in China but since the rail workers need to feed a lot for less, they used starch as a thickener to give it more bulk. Sweet and Sour in the US is not even remotely close to what is Sweet and Sour in Shanghai or even Hong Kong.

There is:

light (white) soya sauce, black (thick) soya sauce,
Fishsauce (Anchovy, Shrimp, squid)
Oystersauce
a “Maggi” type Sauce – for saesoning

Then there is an abundance of fresh herbs and spices which all are attributed to certain dishes, curry paste’s,

in stir fries are usually only “Oyster Sauce, light soya sauce and the “seasoning sauce” used…after heating the oil in the wok, start with a bit of ginger and garlic… and then add stept, by step…

1 red bell pepper
1yellow bell pepper
1 large onion diced
1 cup instant rice
1 cup chicken stock
1 Tablespoon finely chopped garlic
Salt and pepper to taste
Olive oil
Amount of leftover beef, pork or chicken you have

Clean and chop up red and yellow peppers, dice onion put some olive oil in the pan. Heat oil and add peppers and onion and cook for about 6-7 min stirring every couple of minutes. Then add garlic and cook another 2 minutes. Add the instant rice raw and then the chicken stock and mix in good. Let the temperature in the pan come back to boiling and then turn down the heat as far as you can, put a lid on the frying pan and let go for about 5 minutes. Remove lid and add whatever amount you want with leftover beef, pork or chicken. Let cook and keep stirring it up until the meat is hot add salt and pepper and serve

Place ingredients in bread machine in order suggested by your machine’s
manufacturer. Select sweet bread setting and light crust. Add macadamia
nuts when indicated by your manufacturer.

This recipe yields a 1 1/2 pound loaf.
i have done many but this is my favorite banana mac bread

I also have another one. here is the link.
http://answers.yahoo.com/question/index;_ylt=Aly6vpqrtrNxm.trJCyM1X3sy6IX?qid=1006031104102

Have a great pregnancy!

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 15 minutes
Cook Time: 7 minutes
Yield: 4 servings
Game Plan: Marinate the chicken while you prepare the rest of the ingredients

Game Plan:
Marinate the chicken while you prepare the rest of the ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

Game Plan: Marinate the chicken while you prepare the rest of the ingredients

Game Plan:
Marinate the chicken while you prepare the rest of the ingredients
1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.
Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes: The garlic and ginger can be chopped together in a minichopper to save time.
Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions.
The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

Enjoy!

Since I do not know what sort of chicken parts you have, (IE), breast thick cut, breast thin cut, chicken parts with bones, etc.

Regardless of the chicken cut, in a large 12 inch pan,

Add two tablespoons of olive oil or your favorite oil or butter.

When the oil/fat sizzles, add one chopped onion.

Add salt and pepper to the onion.

Add your chicken cuts.

Season the chicken with salt, pepper, onion powder, garlic powder.

Slightly brown your chicken cuts, by turning them.

Once browned, add two cans of chicken broth.

Add fresh chopped parsley or dried parsley.

Bring chicken cuts to a boil, then turn down heat to a slow simmer.

If you are using thin cutlets, they only need about 15 minutes.

If you are using thicker cuts then cook until you can pierce the cuts with a knife.

Once chick is cooked, add your broccoli tops to it and let then steam for 5 minutes with the lid on tight.

Make sure you salt & pepper your broccoli.

If you are using the stems of the broccoli, add them first for 3-4 minutes then add the broccoli tops.

I would serve this with white rice.

Yummy!

Put the chicken broth in a sauce pan, add a little lemon juice, tarragon and just a tiny bit of dill weed. Bring to a simmer and season to taste.

Mix 2 tablespoons of corn starch with just enough water to make it pourable. When the broth is simmering, mix in the cornstarch & water to thicken. Make sure you keep stirring it or it will get lumpy!

Place the Grilled Chicken on a plate, pour the sauce over it, garnish with the red bell pepper, almond slices (if you have them) and add the broccoli on the side. You can squeeze some lemon juice over the beoccoli too.

Bon Appetite!

Try Diamond China – it is connected to a bar Sonny’s Saloon”, behind the Fashion Show Mall on Industrial – or try Diamond China (no relation to the first) on W. Sahara. If I remember right the Chinese in the Flamingo Hotel is good. Lastly, a few good choices in ChinaTown … try Sam Woo’s BBQ – great and very authintic – be careful, some weird things ont he menu – or go upstairs to the place that has Chinese Seafood… How about Kosher Chinese – Flamingo and Decatur NE corner …