Quick Egg And Potato Scramble
1 Fresh Idaho potato, pared and diced
1/2 c Chopped onion
1/2 c Chopped green or red pepper
6 Eggs
1/3 c Milk
1/2 ts Salt
1/8 ts Pepper
Dash garlic powder
In 9 inch microwave-safe pie plate combine potato, onion and green pepper. Cover loosely with plastic wrap; cook on High 7 to 9 minutes or until potatoes are tender. Mix together remaining ingredients. Pour over potatoes. Loosely cover with waxed paper; cook on High 4 to 6 minutes or until eggs are just set as desired, stirring twice. Let stand 2 minutes. Makes 4 servings.
Quick Lemon-beef Stir Fry
1/2 c Beef flank steak, thinly sliced br> 2 ea Cloves garlic, minced
2 tb Hoisin sauce
2 ts Cornstarch
2 tb Lemon juice, fresh
1 x White pepper
1/4 c Carrots, shredded
1/4 c Mushrooms, fresh, sliced
1 ts Soy sauce
1/2 ts Sugar
1/8 ts Red chili flakes
1 ts Lemon zest, finely minced
1 x Salt
1 cn Water chestnuts, sm, sliced
1/2 c Snow peas
Heat a wok or skillet. Add 1T vegetable oil. Add thinly sliced beef and sautee until half cooked. Combine soy, hoisin, garlic, sugar, chili, lemon and cornstarch into sauce and add to beef. When glazey, about 1 minute, add salt & white pepper to taste and stir in vegetables. Stir-fry until mushrooms and snow peas are cooked but still crunchy. Serve immediately with plain rice.
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