1-800-egg-roll

just get your fish out of his fish tank and put it in a plate....Enjoy man

Chicken and Broccoli * 12 ounces boneless, skinless chicken breast halves, cut into bite-sized pieces * 1 tablespoon oyster sauce * 2 tablespoons dark soy sauce * 3 tablespoons vegetable oil * 2 cloves garlic, chopped * 1 large onion, cut into rings * 1/2 cup water * 1 teaspoon ground black pepper * 1 teaspoon white sugar * 1/2 medium head bok choy, chopped * 1 small head broccoli, chopped * 1 tablespoon cornstarch, mixed with equal parts water 1. In a large bowl, combine chicken, oyster sauce and soy sauce. Set aside for 15 minutes. 2. Heat oil in a wok or large heavy skillet over medium heat. Saute garlic and onion until soft and translucent. Increase heat to high. Add chicken and marinade, then stir-fry until light golden brown, about 10 minutes. Stir in water, pepper and sugar. Add bok choy and broccoli, and cook stirring until soft, about 10 minutes. Pour in the cornstarch mixture, and cook until sauce is thickened, about 5 minutes.

Lemon Pepper Shrimp 1 lb medium raw shrimp (31/40 count), shelled and deveined ½ cup cornstarch 1 cup vegetable oil 4 thin lemon slices, each cut into quarters for sauce : 1 tbsp vegetable oil 2 tbsp chopped garlic ½ tspn minced ginger 1/3 cup soy sauce ¾ cup water 2 tspn cornstarch ¼ cup dark brown sugar 2 tspn lemon juice 2 tspn coarse grind black pepper for garnish : 1 tspn vegetable oil 2 large green onions 1 cup bean sprouts Preparation & Cooking Instructions Make sauce by heating 1 tbsp oil in a wok or large saucepan over medium heat. Sautй garlic and ginger in the hot oil for about 15 seconds being careful not to burn the garlic. Add the soy sauce, then dissolve cornstarch in the water and add the mixture to the pan. Add brown sugar, lemon juice and black pepper and bring mixture to a boil. Simmer for two minutes then remove it from the heat. Coat all the shrimp generously with cornstarch. Let the shrimp sit for about five minutes so that the cornstarch will adhere better. Heat a cup of oil in a wok or large skillet over medium heat. Add the shrimp to the pan and sautй for 3 to 4 minutes or until the shrimp starts to turn light brown. Strain the shrimp out of the oil with a slotted spoon or spider and dump oil. Replace shrimp back in the wok along with the lemon slices, sautй for a minute, then add the sauce to the pan. Toss everything around to coat the shrimp thoroughly. Cook for another minute or so until the sauce thickens on the shrimp. As the shrimp cooks, heat up 1 teaspoon of oil in a separate medium saucepan. Cut the green part of the green onions into 3-inch lengths. Add those green onion slices and bean sprouts to hot oil along with a dash of salt and pepper. Sautй for a couple minutes until green onions begin to soften. Build the dish by pouring the green onions and sprouts onto a serving plate. Dump the shrimp over the veggies and serve

I'm big on stirfry's that aren't hard to make. In mine I like to use onion, carrot, celery, cauliflower, tofu, and bean sprouts. I use a bottled sauce from an Asian Market some times, but also add my own sesame oil, rice wine vinegar, soy sauce, red pepper flakes and ginger to taste. Start by sauteing carrot and cauliflower in oil and steam cook a bit to soften. Add chopped celery and onion and cook until crisp-tender. Add tofu (or chicken or sliced beef) and bean sprouts last. You can add your sauce through out the cooking process

Fried Rice with meat and veggies 2 large eggs beaten 2-3 tablespoons cooking oil (I use light olive oil) 1 cup of cooked shrimp or diced up cooked chicken 1/2 cup of bean sprouts 4 Green onions chopped 3 raw garlic minced 1/3 cup frozen peas 4 cups of cooked short grain rice 1 or 2 tablespoons of soy sauce Heat oil in frying pan, toss everything together and stirring to keep eggs from sticking, cook until the eggs are done Do not cook on a high flame, try to keep it at a medium.