Beef and Broccoli

All my friends in the US love this recipe. I would like to share with all of you!

1 lb beef, sliced and marinate in 1t salt, 1T soy sauce, 1t sugar, 1t sesame oil
1 head of broccoli (if the broccoli is small, get two)
1t fresh ginger, minced
1 clove garlic, minced
2T oil

Sauce:
2t cornstarch
1/4t salt
1T sugar
2T oyster sauce
1T soy sauce
1/2t sesame oil
2T water

Mix the sauce together and set aside.

Cut broccoli into small pieces and cooking in boiling water for 2 minutes, and then take them out.
Heat pan and add 2T of oil and sauté beef for 30 sec. Put on a plate and set aside.

Heat pan and add 2T of oil and sauté ginger, garlic, and broccoli for 2 minutes.

Add beef. And stir-fried for 1 minute.

Mix the sauce again to loosen the cornstarch up. Then add it into the pan.

Stir-fried everything together for 1 min.

Serve Hot!

No Cabbage-Chopping-Require Egg-Rolls

1 pkg egg rolls wrappers
2 pkgs coleslaw mix (shredded cabbage, carrot and red cabbage)
1 pkgs bean spouts
1 tsp salt
1 tsp pepper
2 T soy sauce or teriyaki sauce
1 tsp sugar
2 T water (for sealing the edge)
Vegetable oil for deep-frying

Cook coleslaw and bean spouts with 2 tablespoons of vegetable oil for 2 minutes.

Turn off heat. Add all the other ingredients (except vegetable oil) into the vegetable and mix well.

Let vegetable mixture cool in the fridge for at least 30 minutes.

Wrap the mixture with egg-roll wrappers (wrapping directions is on the back of the package). Use water to seal the edge.

Deep fried in hot vegetable oil until golden brown. Serve hot!

*You can also put ground chicken, ground pork or shrimp into the vegetable mixture.

*You can freeze the uncooked egg rolls for up to 2 weeks. No need to threw them before frying.