In selecting an entree for your main course, we cover all the bases: one for poultry lovers, one for beef lovers, and one for wussies... we mean veggie lovers.

Sweet and Sour Chicken
Beef with Broccoli
Stir-Fried Vegetables

Sweet and Sour Chicken

This is a dish that originated in Canton and actually falls under modern Chinese cooking, as opposed to age-old dishes like Beef with Broccoli. (We thought it'd be cool to provide you with dorky little facts to throw into the dinner conversation.)

Preparation Time: 30 minutes


  • 1 cup all-purpose flour
  • 4 tbsp. cornstarch
  • 1 tsp. baking powder
  • 1 tbsp. oil
  • water
  • 8 oz. boneless, skinless chicken breast - cut into -inch cubes
  • 1 onion - sliced
  • 1 green pepper - seeded, cored, and sliced
  • 1 small can of pineapple chunks (save the juice in the can for the sauce)
  • pinch of salt
  • oil for frying

For the sweet and sour sauce:

  • 2 tbsp. cornstarch
  • cup light brown sugar
  • cup cider vinegar or rice vinegar
  • 1 garlic clove - crushed
  • 6 tbsp. ketchup
  • 6 tbsp. pineapple juice
  • pinch of salt


  1. Sift the flour, cornstarch, baking powder, and salt into a bowl.

  2. Make a hole in the center of the mixture and add the oil and a small amount of water.

  3. Using a spoon, gradually incorporate flour from the side into the middle, adding water if necessary, and beat until a thick smooth batter emerges.

  4. Heat an inch of oil or so in the wok to deep-fry the chicken.

  5. Dip the chicken cubes one at a time into the batter and drop them into the hot oil. Fry 4-5 pieces of chicken at once for about 5 minutes at a time. Remove and dry the chicken on paper towels.

  6. Pour out most of the oil from the wok, leaving only a thin layer.

  7. Throw in the sliced onion, pepper, and pineapple and cook on high heat for 1-2 minutes. Remove the vegetables and pineapples from the wok and set aside.

  8. Mix all the sauce ingredients together and pour it into the wok. Bring the mixture to a boil over low heat, and stir continuously until it thickens. Let it simmer for about 1-2 minutes or until it looks completely clear.

  9. Add the vegetables and chicken cubes to the sauce and mix until they are coated completely.

  10. Reheat for 1-2 minutes and serve immediately.

Beef with Broccoli

Preparation Time: 30 minutes


  • 8 oz. fillet or rump steak
  • 1 garlic clove - crushed
  • 2 tbsp. peanut oil
  • 4 oz. broccoli florets
  • 2 scallions - finely chopped
  • tsp. salt
  • dash of pepper
  • 1 tbsp. dark soy sauce
  • cup hot water
  • 2 tbsp. cornstarch mixed with 1 tbsp. cold water


  1. Cut the steak into thin slices, then into narrow strips.

  2. Mix the steak strips in a large bowl with the garlic and pepper.

  3. Heat 1 tbsp. of the oil in a wok and stir-fry the broccoli for 4 minutes. Then remove the broccoli and set them aside in a bowl.

  4. Add another 1 tbsp. of oil to the wok and stir-fry the meat for 3 minutes.

  5. Add the broccoli, soy sauce, salt, and water, and heat until the mixture simmers.

  6. Pour the cornstarch mixed with water into the wok, stirring constantly, until the liquid thickens.

  7. Throw the scallions in, stir some more, and serve immediately.

Stir-Fried Vegetables

Preparation Time: 45 minutes


  • 2 tbsp. oil
  • 1 cup bean sprouts
  • red pepper - seeded and finely chopped
  • green pepper - seeded and finely chopped
  • green onion - chopped
  • 1 head Chinese cabbage - finely chopped
  • 3 oz. mushrooms - sliced lengthwise
  • 1 zucchini - thinly sliced
  • cup frozen peas
  • 2 tbsp. cashew nuts - roughly chopped
  • 1 tsp. sugar
  • 2 tbsp. soy sauce
  • 1 cup chicken stock
  • salt and pepper


  1. Heat the oil in a wok and stir-fry the vegetables in this order: bean sprouts, peppers, onion, Chinese cabbage, mushrooms, zucchini, peas and cashew nuts.

  2. Stir in the sugar, soy sauce, and stock.

  3. Season with salt and pepper and simmer for 30 minutes, stirring frequently.

  4. Drain of the sauce, and serve the rest of it with the vegetables.