Thai Peanut Sauce (and meal ideas with sauce)

This is a super easy sauce that I like to make because I can pair it with so many fresh veggies...

1 small piece of lemon grass, chopped**
Freshly grated ginger-to taste
1 cup water
½ cup hoisin sauce
3 tablespoons smooth peanut butter
1½ tablespoons sugar

DIRECTIONS:

To make the peanut sauce:

In a small sauce pan, simmer lemon grass in the water for 5 minutes, strain out the lemongrass and add the remaining ingredients to the water. Whisk well and simmer an additional 5 minutes. If the sauce doesn’t thicken, whisk for one minute over medium heat. (**Sometimes I am lazy and just use a very healthy squirt of the fresh lemongrass paste you can buy in the grocery store).

https://www.twopeasandtheirpod.com/whole-wheat-noodles-with-peanut-sauce-and-vegetables-recipe/

I use the wheat linguine pasta.

Often, I will slice narrowly slice chicken cook it with some lime olive oil, salt, and pepper.

Afterwards I will often pan sear small pieces of broccoli and shredded carrots until they are almost to the texture I like and then throw in some red, orange, yellow peppers, and zucchini. Be sure to flavor with a bit of salt and pepper.

When everything is ready, mix together amounts desired and garnish with ground peanuts, limes, and cilantro.

Baked Eggrolls

Happy Chinese  New Years!

I was invited to a traditional hot pot Chinese New Year in celebration of Chinese New Years yesterday, and made baked Egg rolls. Hot pots are good, and I think most of you would enjoy them... I will post a pic at the bottom so you can see what it is like :)

I took the recipe and based it off a few different recipes.... and this is what I did

• 2 cloves of garlic
• equal size pieces of ginger
• 1/8 of a purple onion

• 2 cups cooked chicken shredded and cut up into small pieces
• 2 cups cabbage shredded
• 2 cup carrots grated 
• 2 green onions sliced
• 1 cup bean sprouts

• 3 Tablespoons vegetable oil for sautéing
• Cooking spray
• 16 egg roll wrappers
• 4 teaspoons cornstarch
• 1 Tablespoon water
• 1 Tablespoon soy sauce
• 1 Tablespoon vegetable oil
• 1 Tablespoon rice vinegar
• 1 egg white beaten

(other things that can be added: 

• 1 small can canned water chestnuts
• 2 green onions sliced instead of the purple onion
• fresh sweet red pepers

Instructions

1. Preheat oven to 400˚ and lightly coat a baking sheet with cooking spray.
   
   
2. In a large pan, heat the 3 T. vegetable oil, garlic, ginger, and onion over medium heat. 
   
   
   Add cooked chicken and vegetables and saute for about 5 minutes or until vegetables start to soften. Depending on salt levels of soy sauce used, add a little to mixture, I also added some cracked black pepper.
   
   
   In the meantime, in a small bowl, whisk together cornstarch, water, soy sauce, vegetable oil, and rice vinegar. Add sauce mixture to pot. Cook 2-3 minutes longer. Remove from heat and let slightly cool.
   
   
3. Open egg roll wrappers and keep covered with a damp paper towel while working with them, they tend to dry out quickly. Place wrapper at a diamond shape on your workspace (1 corner pointing toward you). Add 1/3 cup of veggie mixture in the middle of wrapper. Fold side corners in to meet in the middle. Pull bottom corner up over the side corners. 
   
   
   (*** I did not use the egg, just water, like we did as kids :)Moisten top corner with beaten egg white and continue to roll up wrapper (try to keep the roll tight). Repeat will all remaining egg roll wrappers.
   
   
4. Place egg rolls seam side down on prepared baking sheet. When finished, lightly spray the tops of the egg rolls with cooking spray. Bake for 6 minutes, turn egg rolls over and continue baking an additional 6 minutes or until browned.
   
   
   ** Mine took at least ten minutes longer to bake**
   Adapted from following recipe: https://happymoneysaver.com/baked-egg-roll-recipe/
   
   
   Hot pots: (see egg rolls behind hot pots :)
   
   
   
   
   
   
   
   
   
   
   
   

Super Easy Tortilla Soup

2 Cans of black beans
2 cans of diced tomatoes
1-2 chicken breast(s)
1/2 can of green chillies
2 handfuls of baby carrots (or 3 normal carrots)
2/3 - 1 red pepper
1/2 yellow onion
2-4 cloves of garlic
6-10 pieces of Cilantro
1 can of corn
cream
Salt
Cumin
Limes

Tortilla chips
Cheddar cheese

Start by boiling chicken in sauce pan, may flavor with poultry seasoning and cumin. While chicken boils, blend 1 can of black beans, 1 can of tomatoes, carrots, green chillies, onion, garlic, red pepper, and cilantro.  (if you need more liquid to blend, wait till chicken is done and use chicken broth. (I probably added 1-2 cups of chicken broth).  *it took me about 3 different blending batches to completely blend everything.* Add to stew pot. Then drain corn, 1 can of tomatoes, 1 can of black beans. Shred chicken and add to soup. Bring to boil in stew pot, and simmer for about 10 min. Flavor to liking with cumin and salt. Slowly add 1 cup of cream to thicken (may need more).

Enhanced with more flavor and quantity from: https://www.blendtec.com/recipes/tortilla-soup
*Cocanut cream did not thicken

Serve with cheese, tortilla chips and lime.

Garden Lasagna

Well, my garden may not have produced much this summer, but thankfully we have a lot of good gardeners in my neighborhood who love to share! I think everyone has a lasagna recipe that they use, but this is just one I threw together and I really liked how it turned out.

1 onion, chopped

3 cloves garlic, minced

5-6 tomatoes diced

1 zucchini, grated

8 oz mushrooms, chopped

2 carrots, grated

1 lb ground beef (optional)

1 tbs oregano

2 tsp basil

Pinch of thyme

Pinch of rosemary

Salt, Pepper & Sugar to taste

12 Lasagna Noodles

2 cups spinach

16 oz ricotta or cottage cheese 

2 cups shredded mozzarella

1 egg

If using, cook ground beef in frying pan until done. Drain grease and set aside.

Place onion, carrots, and garlic in a large frying pan. Cover with water and bring to a boil. Let cook until water boils out and onions are transparent. Add tomatoes, zucchini, and spices. Let cook until tomatoes are broken down. Add a little water if necessary. Add mushrooms and beef. Cook until mushrooms have softened. Set aside until assembling lasagna.
Cook noodles according to package directions. Drain and let cool. 
In a medium bowl, combine egg, ricotta, and 1 1/2 cups mozzarella. 
To assemble lasagna, spread a layer of sauce (use 1/3 of the sauce) in the bottom of a 13x9 pan. Place a layer of lasagna noodles over the sauce. Spread half of ricotta mixture over the top of noodles. Spread a layer of spinach on top. Repeat process once more, beginning with sauce. Spread remaining sauce over ricotta and spinach and place remaining noodles on top. Sprinkle remaining mozzarella on top. 
Bake at 350 F for 35-45 minutes, until browned and sauce is bubbling. Serve and enjoy!

Chicken Pot Pie

The original recipe I got from: http://www.blendtec.com/recipes/rosemary_veggie_pot_pie?utm_source=Blendtec+Recipe+Emails&utm_campaign=2182259ab5-Rosemary_Veggie_Pot_Pie_1_21_2014&utm_medium=email&utm_term=0_8c09bd62ec-2182259ab5-216083825

I ended up flavoring it a little more and adding more veggies to it... so I know you guys do not have a blender but your food processor probably works...

1 1/ 8 c whole wheat flour
1/4 tsp salt
1/2tsp granulated sugar
5 tbsp cold butter, cut into pieces
4 tbsp ice-cold water

4 potato, diced
1 1/4 c carrots, diced
1 tsp olive oil

1 tbsp butter
1/4 c whole wheat flour
2 c vegetable broth
1 stalk celery, diced
3/4 c frozen peas

1/2 onion, halved
1 clove garlic
2 tbsp fresh rosemary
1/4 tsp ground black pepper

For the whole wheat pie crust: add first 4 ingredients to Twister jar and place Twister lid on jar. Hold Twister lid and with other hand, press "Pulse" 10-12 times until mixture resembles coarse crumbs. Add water and replace Twister lid. Hold Twister lid and with other hand, press "Pulse" 8-10 times until dough is formed; do not over blend. Remember to turn Twister lid counter-clockwise during blending. Remove dough and pat into a smoothi disc, wrap disc in plastic wrap and refrigerate at least 2 hours before rolling out dough. Makes one 9-inch pie crust or 8 tops for individual ramekins.

For the pot pie filling: Preheat over to 425°F. Spread out diced potatoes and carrots and drizzle with olive oil. Roast in oven for 10 minutes. 

Add onion, garlic, and fresh rosemary to Twister jar and secure gripper lid. Press "Pulse" 4-6 times until all ingredients are well chopped. 

Heat butter in medium saucepan until it starts to sizzle. Add flour to make a roux. When roux is heated and moisture is soaked into the flour, add broth, stirring constantly. Add remaining ingredients, including potatoes and carrots. Heat until filling is bubbly and thick. Pour into 9-inch pie plate or individual ramekins. Place pie crust over top of filling and press dough into dish with a fork. Make 3 slits along the top of the crust for steam to vent while baking.

Reduce heat to 400°F. If baking in pie plate, bake for 40-45 minutes. If baking in individual ramekins, place all ramekins on a cookie sheet and bake for 25-30 minutes or until crust is slightly browned.

I ended up baking it in an 8 x 10 pan for almost an hour... oh and I also sautéed some chicken w/ salt and pepper in a little olive oil at first, but then added water at the end of their cooking...

Sweet Lemon Salmon

The 'kids' have been making dinner ever since I came home to Oregon. So to continue, I looked up a recipe for orange salmon, but then Katie asked me to do something with lemon in stead. So this is what I found (and it turned out pretty good!): 

4 Salmon Fillets

Juice of an entire Lemon

1 Tb Lemon Zest

2 Tb Brown Sugar

1/4 C of Water

Salt/Pepper (to season fillets)

1 Tb of Extra Virgin Olive Oil

Preheat oven to 350 degrees. Warm oil in skillet with salmon salt, pepper, and lemon zest. Brown Salmon fillets on both sides for about 2 minutes on each side. Transfer to a baking dish. 

In a small sauce pan, put lemon juice, water, and brown sugar. Cook on low until sugar is dissolved. Pour over top of salmon and cook for 10-15 minutes. Serve while hot and drizzle some of the brown sugar sauce from dish over salmon. 

***Changes made: I split up a clove of garlic over the 4 fillets. ***

Recipe from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=250781

Machu Picchu (Steamed Veggies with Quinoa and Chili Cashew Cream Sauce)

Last year for her birthday, Emily wanted to go to a restaurant in Salt Lake called Cafe Supernatural. It was so so good! The food was so fresh and while it was pretty simple, it was still delicious. We ordered two dishes: the Machu Picchu and the Mesa Azul. The Mesa Azul consisted of a couple of blue corn winter squash tamales with pumpkin seed mole and a side of greens. I am still trying to figure out how to make that one. The other was vegetables with quinoa and a cashew cream sauce. Really good. We decided we wanted to try to make it at home, and came up with this recipe after adapting some of the recipes we saw for cashew cream sauces on the internet. Just because it's simple doesn't mean it isn't good. Try it!

Cashew Cream Sauce
1 1/2 C raw cashews, soaked in water for a few hours
juice of 1 lime
1 t chili powder
1 1/2 C vegetable broth (I used bouillon and water)
salt to taste

Drain water from cashews. Blend all ingredients for sauce until smooth. Transfer to small sauce pot and cook over medium heat until thickened. Stir the sauce while warming to prevent it from burning. Adjust seasoning to taste.

Vegetables and quinoa
Assorted Steamed Vegetables: We used a couple carrots, a couple summer squash (zucchini and yellow), 3 or 4 sliced potatoes, and some cauliflower. We steamed each veggie individually.
3 or 4 C cooked quinoa (2 c uncooked quinoa and 4 c water brought to a boil. Cook on low for about 20 minutes or until water is absorbed. Let rest for a few minutes before serving.)

To Serve: In a bowl, top quinoa with steamed vegetables. Pour cashew cream sauce over the top of vegetables. Eat and enjoy!

Daniel's Chili

We had this at Emily's parent's house when we went up a couple months ago. I think it might be one of my favorite meals eat. It takes a little prep work, but it makes a lot, and you feel really good about what you are eating. Plus, it fills you up really well. I've heard it's good with a baked potato or rice, but I think it is delicious on its own. Try it!

1 onion, chopped
3 zucchini, grated

Terrible picture. Delicious food.  

3 carrots grated
3 cloves of garlic, minced
8 oz mushrooms, chopped
3 bell peppers (assorted colors)
2 Tbs better than bouillon
2 32 oz cans stewed tomatoes
1 16 oz can diced tomatoes
2 c kidney beans
2 c black beans
2 c garbanzo beans
2 c corn
1-2 small can green chili peppers
2 tsp cumin
2 tsp oregano
2 tbs cocoa powder
1/4 c chili powder

Combine onions, garlic, mushrooms, zucchini, carrots, bell peppers and chili peppers and 2 c water. Bring to a boil and cook until soft.
Meanwhile, combine tomatoes, bouillon, and spices in blender. Blend smooth. Pour over vegetables. Add diced tomatoes. Cook on medium another 20 minutes. Add beans and corn and heat through. Serve.

Basic Macaroni & Cheese

I don't really like macaroni and cheese all that much. That is, except when I get sick or when I am really tired. When I get sick I start to crave processed foods more. Which is why it's weird that I wanted macaroni and cheese earlier this week. I wasn't sick. Well, I decided to make some from scratch and it turned out pretty well. Obviously there are tweaks that you can make to this recipe, but for a starting point, I think this makes a  pretty good recipe.





1/3 cup flour
3 tbs butter
2 cups milk (I used almond)
2-3 cups cheese 
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1/8 tsp nutmeg
1 lb. macaroni or other type of pasta (cooked)
1/2 cup bread crumbs

Whisk together flour and butter over medium heat to form a roux. Slowly whisk in the milk. (If lumps form, whisk until smooth.) Add cheese, salt, chili powder, pepper and nutmeg. Once cheese has melted, add cooked macaroni. Pour into a baking dish and top with bread crumbs. Bake at 350 for 30 minutes.

Citrus Chicken with Soy Sauce

We had an impromptu celebration for Cinco De Mayo and one of our neighbors brought this amazing chicken. Last we had the missionaries over and we decided to try to recreate it. It was good the way we baked it, but I think it would be better if we had grilled it. Either way, try it! It is so so good!

1/3 C soy sauce (I used the Shoyu sauce)

Juice of 1 lemon

Juice of 1 lime

Juice of 1 orange 

1/2 an onion, chopped

3 cloves garlic, minced

2 TBS cilantro

1 teas cumin

1/3 C soy sauce

1 teas paprika

1/2 teas white pepper

Chicken (3--4 lbs)

Combine all ingredients except chicken. Add chicken, cover and marinate in fridge 2-4 hours.

Bake at 375 for 45 minutes. Serve. (Could also grill.)

Spaghetti Squash and Asparagus with Coconut Sauce

We made this for lunches this week. I started with a few recipes but, it evolved to this. The sauce was so good! I think next time I make it, I'll try it on pasta.


Sauce
Zest of a lime
2 tablespoons lime juice
1 clove garlic, minced (about 1 teaspoon)
1/2 teaspoon crushed red pepper flakes
1 tablespoon coconut 
1/4 teaspoon powdered ginger
1/2 teaspoon rice vinegar
dash of cayenne pepper (optional)
1/4 cup coconut milk

Combine all ingredients in a food processor or blender. Process until combined.  
On 350, bake a spaghetti squash for 45 min to an hour, until done. Meanwhile, steam about a cup of asparagus. Scrape out the inside of spaghetti squash and separate strains into a bowl. Add asparagus and 3-4 TBS of pine nuts. Pour sauce over and stir to combine. Add salt and pepper as desired. May serve with rice.

Taco Soup

Taco soup is a pretty easy go to meal for me, especially if I have people coming over at the last minute. It also makes for a good meal when the weather is cold and you want to stay in. There are tons of variations of taco soup around, but this is the one I use. Instead of taco seasoning, I usually throw in some cumin, coriander, chili powder and cayenne, but you can use whatever you like.

1 lb. lean ground beef
1 onion, chopped
28 oz. can tomatoes
8 oz. can tomato sauce
15 oz can kidney beans
15 oz can corn
3-4 cups water
1 pkg. taco seasoning
1 lb. cheese, shredded
1 lg. pkg. corn chips
8 oz. sour cream (optional)

In a large pot, brown beef with onion. Drain off grease and add the seasoning. Add tomatoes, tomato sauce, beans, corn and water. Bring to a boil. Reduce heat and simmer covered about 20 minutes. Serve with corn chips, cheese and sour cream.

African Vegetable Curry

I made this a couple weeks ago. It was the perfect week night meal. It didn't really take a lot of effort, but the flavor was great. The recipe came from naturallyella, but I adapted it a fair amount. 
1 large russet potato 
1 red pepper
1 small red onion
2 tablespoon olive oil
5 clove garlic
3-4 tablespoon curry
2 teaspoon cinnamon
¼ teaspoon salt
1 teaspoon cumin
1 teaspoon clove

1 head cauliflower

pinch corriander, tumeric, and paprika
2 cans garbanzo beans, drained and rinsed
zucchini
2 cup vegetable broth

In a large skillet or stock pot, add 1 tablespoon of olive oil and heat of medium heat. Add onions and saute until translucent, about five minutes. Add cauliflower, potato and pepper, continue to cook until cauliflower begins to soften- another five minutes..
While vegetables cook, in a small sauce pan combine remaining olive oil, garlic, and spices. Heat and whisk until sauce is warm and combined. Add spice mixture, beans, zucchini, and vegetable broth to vegetables. Continue to cook uncovered for 25-30 minutes, stirring occasionally. Liquid will reduce by half and vegetables will be cooked through. Remove from heat and serve over rice.

Leftover Roast Beef

Sweet and Sour Leftover Roast Beef

I varied this recipe to meet my own taste and to reduce the volume as I was making it for only one person.  I did substitute a large carrot for the green pepper as I am not fond of green peppers.

1 C. diced roast beef or pork

1 onion, sliced lengthwise

1 clove garlic, crushed (I used about 3)

Oil

½ C. water

½ Tbs cornstarch

½ Tbs vinegar

1 Tbs soy sauce (I used Aloha brand)

1 Tbs brown sugar

1 green pepper (I substituted one large carrot, julienned)

1 tsp Accent (I did not add this)

Additionally, I would add mushrooms, maybe water chestnuts, maybe ginger, or any of a myriad of other possibilities.

Heat frying pan (recipe calls for a heavy frying pan; I used a 12” non-stick frying pan.)

Add oil, meat, garlic, and onion cook until onions caramelize

Mix water and cornstarch, add to pan

Add remaining ingredients

Cook for 20 minutes

Serve with rice (used noodles)

Tropical Quinoa and Black Beans

The original recipe for this comes from Robin Robertson's "Quick-Fix Vegan" cookbook, but I addapted it to make it stretch a little farther. Over all, it was really quite good, though I would consider adding a little more of each of the spice than is listed. Still, it is a really good go-to salad, and I am sure it would be great for potlucks.
1 cup quinoa
1 tablespoon vegetable oil
1/2 cup minced red onion
1/2 red bell pepper, minced
2 teaspoons grated fresh ginger
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground coriander1/8 teaspoon cayenne2 can sblack beans, rinsed and drained
1 1/2 cups corn
Salt and black pepper
2 mangos, peeled, pitted and chopped 
2 tablespoons fresh lime juice
3 tablespoons minced fresh cilantro
Lime wedges, for serving (optional)

Cook the quinoa in a saucepan of boiling salted water until tender, 20 to 30 minutes.  Drain and set aside.

While the quinoa is cooking, heat the oil or water in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.  Stir in the ginger, garlic, sugar, thyme, cumin, allspice, coriander, and cayenne and cook, stirring for 1 minute.

Add the beans and reserved quinoa and season to taste with salt and pepper.  Stir in the mango, lime juice, and cilantro and cook for a few minutes to heat through. Serve hot (or just warm) with lime wedges, if using.

Mom's All-Purpose Italian Sauce

 Mom found the basic recipe on a TV cooking program and then adapted it and it came out well.  It's a great spaghetti sauce, but it makes an awesome lasagna sauce, also.  Vary the amounts of each ingredients as desired.

1 28 oz can crushed tomatoes

1  6 oz can tomato paste

1 medium onion, chopped

6 cloves garlic, minced

¾ lb hamburger

½ Tsp salt

1 tsp dried oregano

1 tsp dried basil (we actually used fresh)

⅓ C. red grape juice

Pasta

Mushrooms to taste

Brown hamburger, onion, garlic together

Add other ingredients (may need additional water to allow enough liquid to cook down)

Simmer 20 min.

Prepare pasta according to package instructions

Mandarin Pork Potstickers

We made these on New Years Eve this year. Probably more fitting for Chinese New Years, but I think I would them any time. The original recipe came from Simply so good but we made a few changes to her original recipe

2 1/2 cups napa cabbage, thinly sliced

8 to 10- oz ground pork or chicken

1/4 cup chicken stock (or water mixed with chicken bouillon)

1 tablespoons soy sauce

1 tablespoon cornstarch

1 tablespoon scallions, minced

2 teaspoons fresh ginger, minced

Salt and pepper to taste

40 - 50 potsticker or gyoza wappers

oil

water

Place cabbage in bowel and sprinkle with salt. Let stand for 10 to 15 minutes. Squeeze cabbage tightly to remove the excess liquid.

In the bowl of a food processor add the pork, stock, soy sauce, cornstarch, scallions, ginger, salt, pepper and cabbage. Process until mixture is well combined and no large chunks are visible. Alternately, combine all ingredients and stir to combine.

Fill each wrapper with a teaspoon of the meat mixture. Seal by lining the edge of wrapper with a small amount of water and folding together. Heat a large frying pan over medium until hot. Add 1 1/2 tablespoons oil. Add about 12 potstickers, seam side up and cook until bottoms are golden brown, 3-4 minutes.  Add 1/3 cup water, cover, reduce heat to medium-low and cook until water has evaporated, 5-6 minutes. Remove potstickers and keep warm.  Wipe out the pan with a paper towel, the repeat process until all of the potstickers are cooked.

Brown Sugar Glazed Salmon

Tonight I wanted something that was still pretty mild, from being sick, but also not as rich as all of the holiday foods we typically have. This recipe is based loosely off of a recipe from our old bishopric member, Brother (and Sister) Wright.

4 T Brown Sugar
4 T Butter

Melt and stir together. Then add the following until fully incorporated:

4 t Honey
3 T Mustard
4 T Soy Sauce
1 Green Onion (cut up)

Line baking pan with foil and then place baking rack on top. Spray with pan spray or use a paper towel to oil the rack and prevent the fish from sticking to it.

Poke holes with a fork in the thawed salmon (if not using fresh fish). If the skin is easy to remove from salmon, do so at this point, if not, then place salmon skin side down on rack. Drizzle 2/3rds sauce over the salmon or enough to cover it the pieces of salmon.

Bake at 350 uncovered for 20-25 minutes or till fish is done. Then drizzle the remaining sauce over the fish. This sauce was enough sauce for about 5-6 large pieces of salmon. I turned the oven off and let them stay warm in side while I finished the rest of dinner. (Cinnamon yam/potato dish and steamed broccoli).

Sweet and Sour Sauce

 Mom was pretty sick yesterday, so I offered to make dinner. I was in the mood for something different, and remembered we had the left over pork roast, so I tried to think of what would be good to do with the left overs... and this is what I came up with... but of course I changed the recipe.... here is the original, with changes at the end in italics. My goal was to find a recipe that did not use corn syrup or catsup in it, one that was relatively clean...

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon peeled and grated fresh ginger
• 2 cloves garlic, minced
• 1 cup pineapple or orange juice
• 2 tablespoons rice vinegar

• 1 heaping tablespoon brown sugar
• 1 tablespoon light soy sauce
• 1 tablespoon cornstarch blended with 2 tablespoons cold water

Directions

Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.
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* I more then doubled the recipe by adding and making the following changes:

• 2 T oil
• 2 T of fresh ginger
• 4 cloves of garlic (some about half were small, and half were bigger)
• 1 cup of pineapple juice
• 1 cup of pear juice (from canned pears in the refrigerator)
• 1 1/2 cups of water
• 3+ T of soy sauce
• Instead of another cup of pineapple juice, I added 1 cup of juice from the pairs.
• 4 T vinegar -- mom did no have rice vinegar
• 2 T brown sugar

*I started as directed with the ginger and the garlic in the oil, then added my juices, brown sugar, 2 T of soy sauce, and vinegar.

*It tasted super sweet and vinegary , so I added more soy sauce and water (trying stretch the sauce anyways) and when I added the onion, it finally started to taste better. 

*After creating the sauce initially, I sliced some onions up, tossing them in and added the meat for a bit, letting them simmer together. 

 *Next I added a yellow & an orange pepper, but tried to not let them over cook. 

*I did thicken the sauce twice also, once after adding the normal proportions, but when I stretched it with water as I was adding the onions, it seemed to get too liquidy again, so made the cornstarch/water mixture again, and added it for a minute or two to the boiling sauce before taking it off the heat and serving it.

*Served over baked white rice.