Delicious, Quick and Easy Dinner Meals in 30 Minutes or Less (4 page)

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5 tablespoons oyster sauce (available in the ethnic aisle of the grocery store)

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1 teaspoon toasted sesame oil

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1 tablespoon light brown sugar

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1 teaspoon cornstarch

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six  garlic cloves, minced

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1 tablespoon chopped, fresh ginger

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3 tablespoons peanut oil

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one and a half pound salad bar vegetables including broccoli peppers was red and yellow and mushrooms

To prepare this combine the pork and soy sauce and a medium-size bowl cover and refrigerate 10 minutes. Meanwhile, whisk sherry water with 2 tablespoons water, oyster sauce, sesame oil, brown sugar and cornstarch. Mix ginger, garlic and 2 teaspoons peanut oil in small container. . Next, heat 2 teaspoons peanut oil in nonstick skillet over medium-high heat until just smoking. Drain the liquid from meat and  break up any thick chunks, cook and don’t stir for one minute. Next, mix and cook until browned on the edges, transfer to a clean bowl. Add 1 tablespoon peanut oil to skillet heat this until just smoking.

Add first batch of vegetables, brocolli florets covered, cook for 30 seconds. Add a third of a cup of water, reduce heat to medium cover and cook until crisp tender about two minutes. Drain the vegetables on paper towels then add remaining 2 teaspoons oil to skillet, increasing heat to medium-high until just smoking. Add batch number two of vegetables: shredded cabbage, carrots, mushrooms and peppers,  cook stirring frequently until browned for one to three minutes.

Move items to side to clear center of pan, adding garlic and ginger, cook for a few seconds more. Return meat to pan and cooked vegetables to pan and toss to combine. Adding batch three of veggies (bean sprouts and spinach) to pan, toss until thickened & dispersed to entire dish, approx. 30 seconds. Serve immediately over brown rice.

Butter and steak, interesting combinations. To make it a lighter, dish use light cream cheese and blend in the onion and garlic on your own. Also use a butter blend or margarine to reduce the fat content.

Ingredients:

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2 pounds boneless beef top sirloin, cut into 1 inch slices

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2 tablespoons crumbled Gorgonzola or blue cheese

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Tub of onion and garlic cream cheese

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1 to 2 tablespoons butter softened

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1 tablespoon chopped pine nuts or walnuts toasted

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salt

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fresh basil thinly sliced

On a heated and covered grill, arrange coals around a pan underneath for drippings.  Check for a medium heat above pan and place meat on the grill rack right over the drip pan. cover and grill the steaks to desired level, turning, once below 16 to 20 minutes for medium rare 20 to 24 minutes for medium. Meanwhile, stir the cheeses together with butter, forming a one inch log. Wrap in plastic and chill. Season the grilled steaks with a light sprinkling of salt and slice the flavored butter into eight Slices. Place 1 slice of flavored butter atop each steak and sprinkle with basil. Makes four servings.

A zesty blend of spices and flavors, this pairs well with sautéed garlic spinach. Round out your meal with  rice, tomatoes, and a green salad too.

Ingredients:

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1/4 cup vinegar,  aged balsamic

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One quarter cup of orange juice

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2 tablespoons honey

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1/8 of a teaspoon red pepper flakes

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one sprig rosemary

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2 teaspoons vegetable oil

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four salmon fillets of 6 ounces each

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salt and black pepper

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2 tablespoons butter

Blend together the honey, orange juice, and pepper in medium bowl and add the rosemary. Heat oil in a skillet over medium-high heat until pan and oil are heated and lightly smoking. Season fish with salt and pepper and cook skin side up, don’t flip until well browned for 4 minutes, then turn with the skin side down. Cook till all but the very center is cooked thoroughly. Move fish to a platter and cover with foil. Clean up pan with towels and reduce heat to medium to pour the balsamic mixture into the pan carefully, moving away from the heat momentarily to pour it in. Let this slowly simmer till it thickens for about five minutes. Take out rosemary, and whisk in your butter, seasoning with salt and pepper. Pour sauce over salmon.

The pineapple and soy sauce  meld into a flavorful combination. Pair with steamed broccoli and top with diced tomatoes to add a splash of color.

Ingredients:

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six ribeye steaks about 1 inch thick

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one cup soy sauce

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one clove garlic crushed

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1/4 cup salad oil

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1/4 cup dry red wine juice

Arrange the steaks in a baking dish, mix in soy sauce with the garlic, oil, and wine for the marinade over the steaks. Letting steak marinate for five minutes. Drain the marinade, and barbecue to desired tenderness. This makes six servings. The marinate can be made overnight with the steak marinating also to create a more enhanced teriyaki flavor. Serve with rice and steamed crisp snap peas for a whole meal.

This flavorful fresh combination offers a light combination with the zest from lime. Serve with rice and a green salad for a light meal.

Ingredients:

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2 tablespoons olive oil

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one green chili seeded & diced

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an eighth of a teaspoon minced garlic

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two ripe mangoes, peeled, seeded and diced in half inch cubes 2 tablespoons slivered mint,fresh

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juice from two limes

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salt and ground pepper to taste

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1 pound large shrimp peeled and cleaned

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1 teaspoon canola oil

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4 cups white rice

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Garnish with cilantro

Make a medium hot fire on the grill. In a lg.sauté pan over medium heat combine olive oil, chiles and garlic. Cook until just sizzling for 1 to 2 minutes. Set aside to cool in a bowl. Mix in mangoes, mint, lime juice and chili mix, seasoning with a hint of salt. Cover and refrigerate until ready to use. In another bowl, mix shrimp, salt, pepper and oil. Then, skewer the shrimp on the four skewers and grill until pink for 2 to 3 minutes each side. Serve with rice and a green salad for a light meal.