Cook and Bake With Amra

I loved making Lo Mein. I could eat it everyday. Ingredients: 2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil 1 cup (2 handfuls) snow peas, halved on a diagonal 1 red bell pepper, seeded and cut into match stick size pieces 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary 4 scallions, thinly sliced on a diagonal 2 cups (about 4 handfuls) fresh bean sprouts 2 inches fresh ginger root, minced or grated with hand grater 4 cloves garlic, minced 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well 1/2 cup aged tamari soy sauce 1 tablespoon toasted sesame oil, several drops Wok oil is infused with ginger and garlic and is widely available on the International Foods aisle of the market. Directions: 1. Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, sca...

Ingredients: 4 or 5 boneless, skinless chicken tenders 1 zucchini, sliced 4 mini sweet bell peppers, any color, chopped 1/2 of a pineapple, peeled and cut into spears 1 small red onion, sliced thin 1/2 cup toasted sweetened coconut flakes, optional For the Coconut Rice 2 cups water 1 1/2 cups canned unsweetened coconut milk (about one 13.5 oz can) 2 tsp packed light brown sugar 1 tsp salt 2 cups white or jasmine rice For the Teriyaki Sauce ½ cup soy sauce 2 Tbsp rice vinegar 1 Tbsp sesame oil ¼ cup + 1 Tbsp brown sugar 1 Tbsp honey ¾ tsp ground ginger 1 clove garlic, minced 2 tsp cornstarch+ 2 tsp water, mixed together 1/4 tsp crushed red pepper Instructions: 1. Make the coconut rice by adding the water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes, before fluffing with a fork. 2. Meanwhile, make the teriyaki sauce by adding all o...

I can't believe how good this came out! Very simple to make! First, marinate the meat: 1 hr 1/2 tsp baking soda 1 tsp sugar 1 tbsp cornstarch 1 tbsp low-sodium soy sauce 1 tbsp water  2 tbsp vegetable oil 1 1/2 lbs flank steak, sliced into thin strips 1. Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below. 1/2 c low-sodium soy sauce ( Don't use regular. It will be way too salty 2 tbsp brown sugar 4 cloves garlic, minced 2 tbsp flour 1 tbsp sherry ( I opted out and just put a tiny bit of balsamic vinegar) 3 tbsp vegetable oil 2 heads broccoli, crowns only 1. In a small bowl, stir together the soy sauce, brown sugar, garlic, flour, and sherry until smooth, Set aside. 2. In a large wok or saute pan, heat 2 tbsp of the veggie oil over high heat until simmering.  Add broccoli and saute...

INGREDIENTS: 8 thin slices sirloin or flank steak (length and width according to personal preference) Extra virgin olive oil Salt and freshly ground black pepper Fresh rosemary, chopped 1 red bell pepper, sliced into thin strips 1 green bell pepper, sliced into thin strips 1 medium zucchini, sliced into thin strips 1 medium yellow onion, halved and then thinly sliced A few white button or cremini mushrooms, cut into thin strips For the Rosemary Balsamic Glaze: 1 teaspoon extra virgin olive oil 1 large clove garlic, minced 1/4 cup dark balsamic vinegar 2 tablespoons dry red wine 2 teaspoons brown sugar 2 sprigs fresh rosemary 1/4 cup Progresso™ beef flavored broth DIRECTIONS: 1. Rub each side of the steak slices with a little extra virgin olive oil. Sprinkle with salt, freshly ground black pepper and some chopped fresh rosemary. 2. Heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat and cook the vegetables until crisp-tender, s...