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Menu Plan for Winter I: Week 2, Friday

Egg Drop Soup
Red Sauced Shrimp
Fried Rice
Stir-Fried Broccoli

Cooking time:  40 minutes for menu          Cooking schedule: see below for instructions

    Stir-fries are best done at the last minute. The key is to be organized.... Once the prep work is done it goes together quickly.  In this menu, do all the prep, have the soup, then finish with the stir-frying - it should be about 10 minutes longer.  Have your skillets hot - but not so hot that you can't control the food.

Egg Drop Soup

Total time: 10 minutes 
    This would be best with homemade chicken stock but I'll be using 'store-bought'.  The trick is to have the egg whisked lightly and only stir once after it's in the hot soup.

Egg Drop Soup Ingredients:

 Instructions:

Red Sauced Shrimp

Total time: 10 minutes 
     This is one of those dishes that can be as hot or not as you like. The ginger, garlic and red pepper flakes add the heat but you could also add other hot sauce to taste.

Red Sauced Shrimp Ingredients:

 Instructions:

Fried Rice

Total time: 30 minutes 
   Traditional Fried Rice is made with cold, leftover white sticky rice.  This is equally good made with freshly cooked Basmati.  The scrambled egg and peas stay with the tradition, however.  Use plain, frozen peas.

Fried Rice Ingredients:

 Instructions:

Stir-Fried Broccoli

Total time: 15 minutes 
     Broccoli is often included in with beef or chicken in stir-fries, but it's excellent stir-fried on it's own as a side dish, as well.  Plus it's bright green color looks lovely on the plate.

Stir-Fried Broccoli Ingredients:

 Instructions:

Cooking Schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
2 large skillets or a wok used 2X, medium skillet
with lid, small saucepan with lid, medium saucepan,
2 plates for organizing vegetables, small bowl (used
2 X), whisk or fork, small bowls for organizing
ingredients, strainer

Cook rice
Clean shrimp if needed
Put peas in strainer, rinse lightly to separate/thaw
Trim, slice all green onions
Organize all ingredients, pre-measuring if possible
Heat the chicken stock
Peel, mince the ginger, all garlic
Whisk egg for the soup
Cut broccoli into florets
Check rice, if done uncover, remove from heat, fluff
Prepare both cornstarch mixtures
Add cornstarch to stock, thicken
Add egg, stir
Ladle soup into bowls, add green onions, serve

   Done?
Heat oils for broccoli
Heat oils for rice
Add broccoli, garlic, stir-fry
Add egg to rice skillet, scramble, remove
Heat remaining oils for rice
Add onion to oil for rice, stir-fry
Heat oils for shrimp
Add soy sauce, stock, ginger to broccoli
Reduce heat, cover, simmer
Add ginger, garlic, red pepper , onion to oil for shrimp
Stir-fry
Add rice, soy, sherry, to onion, stir-fry
Add shrimp to skillet, stir-fry
Add peas to rice, stir-fry
Add ketchup, soy, sherry to shrimp, stir-fry
Add cornstarch to shrimp, stir
Uncover broccoli, cook off
Remove shrimp from heat
Break up egg, add to rice, stir
Sprinkle sesame seeds on broccoli
Serve all