Orange Chicken

1/2 cup orange juice
1/4 cup chicken stock
1 tbsp sugar
1 tbsp soy sauce
2 tsp rice cooking wine
1 to 2 tsp cornstarch

1. Add ingredients together and mix.

2. Slice ginger into thin slices. Slice orange peel into thin slices. Approximately the equivalent of 2 tablespoons of each ingredient.

3. Cut 3/4 pounds of chicken.

4. Mix two eggs in bowl. Dip chicken in eggs and roll in plate of flour.

5. Add 3 cups of vegetable oil in wok. Set stovetop medium heat.

6. Deep fry chicken until it turns golden brown. Deep fry for 15 to 20 minutes.

7. Drain the chicken after it turns golden brown and let it cool down.

8. Next clear wok and add 1 tsp of cooking oil and add ginger and orange peels. Stir for 20 seconds.

9. Add sauce and stir.

10. Add chicken in sauce and mix well for two to three minutes.

Beef Stroganoff w Egg/Noodles

4 pounds beef chuck roast beef cut into 2 inch cubes
2 cups diced onion
2 cups quartered mushrooms
1/2 cup flour
2 tbsp garlic minced
8 oz tomato puree
2 tbsp brown sugar
16 ounces of beef stock
1 tbsp salt
2 tbsp black pepper
sour cream
chopped chives

1. Add salt and pepper to beef.

2. Place beef in frying pan and sautee in oil.

3. Place diced onion in separate pot and sautee until golden brown.

3. Add quartered mushrooms to pot with onions.

4. Add flour, garlic, brown sugar, tomato puree, beef stock into pot.

5. Place beef in pot. Cook on low heat and stir every half hour. Cook for 2 to 3 hours or until beef is very tender.

6. Serve with egg noodles. Pour beef stroganoff on top of noodles.

7. Place a little bit of sour cream on top and sprinkle with chopped chives.