Vegetables With a Touch of Lemon

1/2 head small cauliflower, cut into florets
2 C broccoli, cut into florets
2 Tbsp lemon juice
1 Tbsp olive oil
1 clove garlic, minced
2 tsp fresh parsley, chopped

1. Steam broccoli and cauliflower until tender (about 10 minutes).
2. In small saucepan, mix the lemon juice, oil, and garlic, and cook over low heat for 2 or 3 minutes.
3. Put vegetables in serving dish. Pour lemon sauce over them. Garnish with parsley.

Stir-Fried Beef and Chinese Vegetables

2 Tbsp dry red wine
1 Tbsp soy sauce
1/2 tsp sugar
1 1/2 tsp gingerroot, peeled, grated
1 lb boneless round steak, fat trimmed, cut across grain into 1 1/2-inch strips
2 Tbsp vegetable oil
2 medium onions, each cut into 8 wedges
1/2 lb fresh mushrooms, rinsed, trimmed, sliced
2 stalks (1/2 C) celery, bias cut into 1/4-inch slices
2 small green peppers, cut into thin lengthwise strips
1 C water chestnuts, drained, sliced
2 Tbsp cornstarch
1/4 C water

MIXED VEGETABLES SLICED MEATS

Ingredients:

200 gr beef has deep, cut sliced ​​fiber
1 egg white
3 tablespoons corn starch
3 tablespoons cooking oil
3 cloves garlic, roughly chopped
2 cm ginger, sliced
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 teaspoon salt and 1 / 2 teaspoon pepper
100 ml of water
1 bunch mustard spoon, sliced
2 large stalks celery, cut into


How To Make:

1. Dip beef slices into egg whites, then coat with corn starch, set aside.
2. Heat oil, saute garlic and ginger until softened, enter meat and fry until cooked.
3. Add water, oyster sauce, soy sauce, salt, and pepper and stir well. ripe until meat is tender.
4. Add mustard spoon and celery sticks, cook briefly, remove from heat. Serve warm.

For: 4 people