asian stirfry

Sesame chix
Ingredients
* 3 tablespoons honey
* 2 tablespoons sesame seeds n soy sauce
* 1 garlic clove, finely chopped
* 2 large egg whites
* 1/4 cup cornstarch
* 1 1/2 pounds boneless, skinless chicken
* Coarse salt and ground pepper
* 2 tablespoons vegetable oil,
* 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Directions
Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce and garlic. In a large bowl, whisk together egg whites n cornstarch. Add chicken; season with 1 tsp salt and 1/2 tsp pepper and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6-8mins. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, cook until crisp-tender, 4-6mins. Serve sesame chicken with broccoli.

or do it in orange sauce; (replace honey w 1 cup fresh orange juice n 1 tbsp sugar). Add orange juice, soy sauce and sugar. Boil over high heat until syrupy and reduced to abt 1/3 cup, 4-5mins. then cook w the meat to coat thoroughly for a min.

Pork Cutlets
Ingredients
* 12 ounces pork tenderloin
* 2 large egg whites
* 1/4 cup plain dried breadcrumbs
* 1/4 cup grated Parmesan
* 3 tablespoons all-purpose flour
* Coarse salt, for seasoning
* 1 tablespoon olive oil
Directions
Cut e pork tenderloin into 12 pcs. wrap it w plastic wrap; with a meat mallet, pound to 1/8 inch thick.
In a shallow bowl, beat egg whites with 1 tbsp water. In another bowl, combine breadcrumbs and Parmesan. Place all-purpose flour in a third bowl. Season pork with salt. Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture; pat it in. In a large nonstick skillet, heat olive oil over medium-high heat. Saute half the cutlets until golden brown and cooked through, abt 1min per side. Repeat with another tablespoon oil and remaining pork.

Beef Stirfry
Ingredients
* 2 tablespoons soy sauce n rice vinegar
* 1 tablespoon peanut butter n honey
* 2 garlic cloves, minced
* coarse salt and ground pepper
* 1 pound skirt steak, thinly sliced crosswise
* 1 tablespoon cornstarch
* 1 teaspoon vegetable oil
* 1 large head bok choy, cut 1 inch thick crosswise
* 4 medium carrots, halved lengthwise, thinly sliced on bias
* 1/4 cup peanuts, chopped
Directions
In a small bowl, mix soy sauce, vinegar, peanut butter, honey and garlic; season with pepper. In a bowl, toss steak with cornstarch; season with salt and pepper. In a large nonstick skillet with a lid, heat oil over medium-high. Add 1/2 of steak; cook, tossing, until browned, 1-2mins. Transfer to a plate; repeat with remaining steak.
To skillet, add soy mixture, bok choy, and carrots. Cover and cook, tossing occasionally until tender, 5mins. Return steak to skillet; cook until heated through, 5mins. Serve over rice; sprinkle with peanuts.

Omelet
Ingredients
* 3 large eggs, preferably room temp
* Coarse salt and ground pepper
* 1 tablespoon butter, plus more for serving
* 1/4 to 1/3 cup desired filling (onion, mushrooms, bell peppers, spinach, diced turkey or ham, crumbled bacon, diced potatoes, chopped asparagus, shrimp or crabmeat, cheese, seeded and diced tomatoes, prepared salsa, diced avocado, diced smoked salmon)

Directions
In a medium bowl, whisk eggs until frothy. Season with salt and pepper. Heat butter in an 8-inch nonstick skillet over medium-high, tilting to coat pan; after foaming subsides, whisk eggs again and add to skillet.
Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, abt 30secs. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges of pan and underneath omelet. Cook until just set but still loose, 15-30secs (omelet will continue to cook once removed from heat).
Sprinkle with filling. Using spatula, loosen omelet from skillet on all sides; shake pan to ensure it is completely released. Tilt pan toward serving plate; with spatula, working from side of skillet that's tilted up, fold 1/3 of omelet over the center.
Simultaneously slide and roll omelet onto plate so that it folds over on itself again and lands seam side down. Brush or dab lightly with butter; serve immediately.