General Tsao's Chicken (or Turkey)

Ingredients

3/4	cup canned chicken broth, reduced-sodium
2	tbsp cornstarch
2	tbsp splenda
2	tbsp soy sauce
1	tbsp white vinegar
1/2	tsp ground ginger
2	tsp peanut oil
2	medium scallion(s), chopped
2	medium garlic clove(s), minced
1/2	tsp red pepper flakes
2	boneless, skinless chicken breasts, cut into 2-inch pieces
2	cup cooked brown rice

Directions

1. In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.
   
   
2. Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.
   
   
3. Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.
   
   
4. Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.
   

Read more: http://caloriecount.about.com/general-tsaos-chicken-recipe-r35899#ixzz0b2P6d8Bj

Vegetable Lo Mein

3/4 pound fresh noodles
6 Chinese mushrooms, soaked in water
3 large celery stalks, cut in 3" lengths
2 bamboo shoots, chopped
1 cup bean sprouts
2 tablespoons oil
1/2 teaspoon salt
1 cup vegetable or chicken broth
1/2 teaspoon sugar

Boil noodles in salted water until just done, about 4 minutes. Drain well and rinse in cold water briefly.
Stir in a small amount of oil to prevent sticking. Stir fry the mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar.

Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.

Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.

Almond Vegetable Stir-fry

Ingredients:
• 1 teaspoon cornstarch
• 1 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
• 3 tablespoons cold water
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon sesame oil
• 4 cups fresh broccoli florets
• 2 tablespoons canola oil
• 1 large sweet red pepper, cut into 1-inch chunks
• 1 small onion, cut into thin wedges
• 2 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1/4 cup slivered almonds, toasted
Directions:
In a small bowl, combine the cornstarch and sugar. Stir in the water, soy sauce and sesame oil until smooth; set aside.
In a large nonstick wok or skillet, stir-fry broccoli in hot oil for 3 minutes. Add the pepper, onion, garlic and ginger; stir-fry for 2 minutes. Reduce heat; stir the soy sauce mixture. Stir into vegetables along with nuts. Cook and stir for 2 minutes or until thickened. Serve over rice or with lo mein noodles. Yield: 5 servings.

Garlic Tofu Noodles

Prep time: 10 min
Cooking time: 20 min
Serves: 4

3 cups boiled egg noodles
1 large onion, finely sliced
1 cup diced extra-firm tofu
1 cup finely shredded cabbage (bokchoy)
2 tbsp finely chopped garlic
1 tbsp Sambal Olek (red chile sauce)
2 tbsp light soya sauce
2 tbsp light cooking oil
salt, to taste

HEAT oil in a deep non-stick wok and saute onions and garlic, till lightly browned and fragrant. Add in tofu and fry for a few minutes till crisp around the edges. By this time, the onions and garlic should be caramalized and very fragrant.

ADD in the shredded cabbage and Sambal Olek, and stir-fry for a few minutes to combine well. Stir in noodles, sprinkle soya sauce, and stir fry to coat noodles well with the sauce and veggies. Season with salt and serve warm.