2 tablespoons peanut oil
1 lb. thin green beans, cut in half
2 dried red chiles, roughly chopped
2 fresh green chiles, chopped
1 garlic clove, chopped
2 tablespoons low sodium soy sauce
2 teaspoons honey
1/2 teaspoon sesame oil

Heat the oil in a preheated wok or large skillet.  Add the green beans and stir-fry for 1-2 minutes.  Add the chiles and garlic and stir fry for another 30-60 seconds.

In a bowl, mix together the soy sauce, honey and sesame oil.  Stir the mixture into the wok and cook for another 2-3 minutes.

Serve immediately.

Serves 4

2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
2 tablespoon Sriracha sauce
1 pound green beans, trimmed
10 oz white mushrooms, sliced
1 red bell pepper, chopped roughly
1 tablespoon toasted sesame oil
2 tablespoons thinly sliced garlic

In a small bowl, whisk together the soy sauce, vinegar, and Sriracha sauce. Set aside.

Place 1/4 cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. During the last minute of cooking, add in the red pepper. Uncover, and drain any water that remains in the pan.

Add the oil, mushrooms and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Don’t let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens, about 2 minutes.

Serve over rice.

1 lb. fresh green beans, rinsed and trimmed
1 tablespoon olive oil
1 tablespoon Sriracha sauce
1/2 tablespoon soy sauce
salt and black pepper, to taste

Steam the green beans for 5 minutes. Meanwhile, in a baking dish, combine all of the remaining ingredients. Transfer the green beans from the steamer to the baking dish and toss until the beans are evenly coated in the mixture. Place into a 350 degrees F preheated oven and bake for about 15-20 minutes or until the beans are as tender as you like.

Serves 4-6

1 lb. boneless chicken breasts
9oz. baby corn
2 1/2 cups snow peas
2 tablespoons corn oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 tablespoon low sodium soy sauce
1 tablespoon sesame seeds
black pepper, to taste
1 lb. Chinese egg noodles

Cook the egg noodles according to the package directions. Meanwhile, slice the chicken into long, thin strips. Cut the baby corn in half lengthwise. Heat the corn oil in a wok. Add the chicken and stir-fry over high heat for about 1 minute. Lower the heat to medium and add the baby corn and snow peas. Stir-fry for about 5-10 minutes or until the vegetables are cooked but still slightly crunchy. Mix the vinegar, honey and soy sauce together in a small bowl. Stir the mixture into the wok and add the sesame seeds. Season with pepper, to taste. Stir-fry for another minute. Serve over the egg noodles.

3 cups white rice (cooked)
3 tablespoons sesame oil
3/4 cup carrots, chopped
3/4 cup green beans, chopped
1 medium yellow squash, chopped
1 small red onion, chopped
2 teaspoons minced garlic
1 small red chili pepper, chopped
½ cup low-sodium soy sauce
1 tablespoon sesame seeds

Cook your rice ahead of time according to the package directions and set aside. In a wok heat sesame oil. Add carrots, onions, chili pepper and garlic and stir fry for about 3-4 minutes or until the carrots begin to become tender. Add in the green beans and squash and stir fry for another 2-3 minutes. Lower the heat and add the rice and soy sauce and stir fry for another minute or until heated thoroughly.

Serves 4-6

Brown pork slowly in hot oil. Add 1 cup water, bouillon cube and salt. Mix well. Cover and simmer pork for 1 hour. (or until tender.) Meanwhile drain
pineapple and reserve the syrup. Combine the brown sugar and cornstarch. Add the reserved pineapple syrup, vinegar, soy sauce and ½ teaspoon salt. Cook and stir over medium high heat until thickened and bubbly. Remove from heat and add sauce to pork, mixing well. Stir in pineapple , onion and green pepper, then cook over low heat for 3-4 minutes or until vegetables are tender.

1 boneless chicken breast, cut into strips
3 oz. Zip Sauce
3 oz. water

1/2 onion, chopped
1 tablespoon hot oil (olive oil infused with red pepper)
1 tablespoon sesame oil
1 small package frozen broccoli, thawed
2 cups cooked white rice
1 tablespoon low-sodium soy sauce
1 tablespoon sesame seeds

Marinate the chicken strips with the Zip Sauce and water for about 2 hours.
In a large wok, heat the hot oil and sesame oil. Add the onions and saute for 30 seconds, then add the chicken strips. Saute for 2-3 minutes and then add the broccoli. Saute another 2 minutes, then add the rice and soy sauce. Toss well and saute another 2-3 minutes. Make sure that the chicken is cooked through. Transfer to a serving dish and then top with sesame seeds.

Heat the oil in a preheated wok or heavy bottom skillet. Add the chicken and season to taste with salt and pepper, then stir-fry over medium heat for 4 minutes.
Add the shallots, garlic , ginger, and chili and stir-fry for an additional 2 minutes.
Add the red and green bell peppers and zucchini and stir-fry for 1 minute.
Stir in the almonds, cinnamon, oyster sauce, and creamed coconut and season to taste with salt and pepper.Stir- fry for 1 minute to heat through, then serve immediately.

Servings: 4

3 cups white rice (cooked)
3 tablespoons sesame oil
1/2 cup frozen carrots (thawed)
1/2 cup frozen corn (thawed)
1 small onion (chopped)
2 teaspoons minced garlic
2 eggs (slightly beaten)
½ cup soy sauce

In a wok heat sesame oil. Add corn, carrots, onions and garlic and stir fry until tender.

Lower the heat and add the eggs and stir fry until scrambled.

Add rice and soy sauce and blend well. Stir fry for a minute or until heated thoroughly.

Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.