Chicken Wok

6-8 servings

Chicken breasts uncooked and diced
Wok vegetables (mushrooms, broccoli, carrots, peas, fresh beans, zucchini, peppers)
2 green onions, sliced
Soy sauce
Sugar
Rice
1. Marinate the chicken in some soy sauce and a little bit of sugar for 1/2 –24 hours.
2. Heat your pan with oil. Add green onions, cook for a minute or two. Add the rest of the vegetable in order of "toughness" (broccoli, carrots, peppers, beans, zucchini, peas, mushrooms). Add a couple of splashes of soy sauce. Remove veggies. Add little more oil.
3. Add chicken. When chicken is cooked, add the veggies back in to warm up. Serve over rice.

Eggs Rolls

4 c shredded cabbage
1 1/2 c shredded carrots
3/4 c shredded celery (or other veg)
1 tbls garlic salt
1/4 tsp ground ginger
2 tsp soy sauce
1/4 tsp ground pepper
3/4 tbsp sugar
1 lb ground pork (or other meat)
1 eggs
1 handful soaked bean thread noodles
Egg roll skin
1. Mix all ingredients together well.
2. Take spoonful of mix and put in egg roll skin and fold and roll.
3. Deep fry until brown and crispy. Hold end of folding paste shut with a dab of egg.