BEEF AND BROCCOLI

1 lb. round steak
2 tbsps. Soya sauce
1 tbsp. sherry (optional)
2 -2 1/2 lbs broccoli
2 cloves garlic
2 tbsps. corn starch
1 med. cooking onion, sliced
4 tbsp. cooking oil

Slice beef in thin strips 1 1/2 inches long. Add garlic, Soya sauce, sherry and corn starch. Mix well and marinate 1/2 hour.

Peel broccoli stems, slice diagonally. Break flowers into bite size pieces. Peel and quarter onion, separate layers.

Heat wok or heavy fry pan and add 2 tbsps. oil. Heat to smoking point. Add broccoli and onion, stir rapidly for 4 minutes. Do not let broccoli burn, lower heat if necessary. Remove broccoli to warming dish.

Stir fry meat until all red is gone. Add onion and broccoli mixture with meat and serve immediately.

Thai Green Curry Chicken with Asparagus

Mom just sent me this one... it sounds good!

1 can coconut milk
1 to 3 tbsp (15 to 45 ml) Thai green curry paste
2 chicken breasts, cubed
2 tbsp (30 ml) fish sauce
1/2 cup (125 ml) chicken stock
2 tbsp (30 ml) brown sugar
1/2 cup (125 ml) fresh basil leaves
1/2 cup (125 ml) green peas
1 red, yellow or green bell pepper, sliced
1/2 lb (225 g) fresh asparagus, sliced on the bias
1/4 cup (60 ml) bamboo shoots

Combine the coconut milk and curry paste in a pot and simmer over medium heat for 5 minutes.
Add remaining ingredients and simmer, covered, for 10 minutes or until chicken is cooked
through. Serve on basmati or jasmine rice. Serves 4.