Fantastic Soft Pretzels

So my baby boy is somewhat picky when it comes to food - the only thing that he will try without any prejudice is bread - rolls, sour dough bread, whole wheat bread, banana bread, you name it. If I wanted to get him to eat green vegetables, all I have to do would be grinding them and mix them in with the dough - Okay, that sounded really gross, but seriously! He shares his passion for bread with his daddy, too. The first thing he asked when he came home from work was, "Where are the pretzels?" I know, like father, like son, right? Well, the pretzels turned out soft and wonderful. The only suggestion I have, though, eat them while they are warm or on the same day you make them.

Soft Pretzels

Ingredients:

2 pkg. active dry yeast
1 cup lukewarm water
2 cups scalded milk
2 tablespoons sugar
2 teaspoon salt
7 1/2 cups sifted flour
1 tablespoon baking soda
1 egg, beaten
1 tablespoon water
Coarse salt (Kosher or Margarita)

Direction:

Sprinkle yeast in lukewarm water; dissolve. Combine milk, sugar, and salt in mixing bowl. Add yeast mixture. Add 3 cups flour. Beat 2 minutes on medium speed. Stir in remaining flour to make soft dough.

Place in greased bowl and turn over so the sough is greased on both sides. Cover and let rise, about 1 1/2 hours.

Punch down the dough and divide in half. Let rest 10 minutes.

Take 1/2 dough and roll into 12X10 inch rectangle. Cut into 12 strips. Roll each strip into 20 inch rope. Form into pretzels. Let rise 30 minutes.

Heat 2 quarts water to boiling during the last 10 minutes of rising time. Add baking soda to water. Add pretzels to boiling water 2 at a time and boil 1 minute. Remove with slotted spoon and let water drain off. Place pretzels on greased aluminum foil covered baking sheet. Combine egg with 1 tablespoon water and brush pretzel with mixture. Sprinkle with coarse salt. Bake 18 minutes at 400 degrees F or until golden brown.

Fantastic Soft Pretzels

So my baby boy is somewhat picky when it comes to food - the only thing that he will try without any prejudice is bread - rolls, sour dough bread, whole wheat bread, banana bread, you name it. If I wanted to get him to eat green vegetables, all I have to do would be grinding them and mix them in with the dough - Okay, that sounded really gross, but seriously! He shares his passion for bread with his daddy, too. The first thing he asked when he came home from work was, "Where are the pretzels?" I know, like father, like son, right? Well, the pretzels turned out soft and wonderful. The only suggestion I have, though, eat them while they are warm or on the same day you make them.

Soft Pretzels

Ingredients:

2 pkg. active dry yeast
1 cup lukewarm water
2 cups scalded milk
2 tablespoons sugar
2 teaspoon salt
7 1/2 cups sifted flour
1 tablespoon baking soda
1 egg, beaten
1 tablespoon water
Coarse salt (Kosher or Margarita)

Direction:

Sprinkle yeast in lukewarm water; dissolve. Combine milk, sugar, and salt in mixing bowl. Add yeast mixture. Add 3 cups flour. Beat 2 minutes on medium speed. Stir in remaining flour to make soft dough.

Place in greased bowl and turn over so the sough is greased on both sides. Cover and let rise, about 1 1/2 hours.

Punch down the dough and divide in half. Let rest 10 minutes.

Take 1/2 dough and roll into 12X10 inch rectangle. Cut into 12 strips. Roll each strip into 20 inch rope. Form into pretzels. Let rise 30 minutes.

Heat 2 quarts water to boiling during the last 10 minutes of rising time. Add baking soda to water. Add pretzels to boiling water 2 at a time and boil 1 minute. Remove with slotted spoon and let water drain off. Place pretzels on greased aluminum foil covered baking sheet. Combine egg with 1 tablespoon water and brush pretzel with mixture. Sprinkle with coarse salt. Bake 18 minutes at 400 degrees F or until golden brown.

Fantastic Soft Pretzels

So my baby boy is somewhat picky when it comes to food - the only thing that he will try without any prejudice is bread - rolls, sour dough bread, whole wheat bread, banana bread, you name it. If I wanted to get him to eat green vegetables, all I have to do would be grinding them and mix them in with the dough - Okay, that sounded really gross, but seriously! He shares his passion for bread with his daddy, too. The first thing he asked when he came home from work was, "Where are the pretzels?" I know, like father, like son, right? Well, the pretzels turned out soft and wonderful. The only suggestion I have, though, eat them while they are warm or on the same day you make them.

Soft Pretzels

Ingredients:

2 pkg. active dry yeast
1 cup lukewarm water
2 cups scalded milk
2 tablespoons sugar
2 teaspoon salt
7 1/2 cups sifted flour
1 tablespoon baking soda
1 egg, beaten
1 tablespoon water
Coarse salt (Kosher or Margarita)

Direction:

Sprinkle yeast in lukewarm water; dissolve. Combine milk, sugar, and salt in mixing bowl. Add yeast mixture. Add 3 cups flour. Beat 2 minutes on medium speed. Stir in remaining flour to make soft dough.

Place in greased bowl and turn over so the sough is greased on both sides. Cover and let rise, about 1 1/2 hours.

Punch down the dough and divide in half. Let rest 10 minutes.

Take 1/2 dough and roll into 12X10 inch rectangle. Cut into 12 strips. Roll each strip into 20 inch rope. Form into pretzels. Let rise 30 minutes.

Heat 2 quarts water to boiling during the last 10 minutes of rising time. Add baking soda to water. Add pretzels to boiling water 2 at a time and boil 1 minute. Remove with slotted spoon and let water drain off. Place pretzels on greased aluminum foil covered baking sheet. Combine egg with 1 tablespoon water and brush pretzel with mixture. Sprinkle with coarse salt. Bake 18 minutes at 400 degrees F or until golden brown.

Vietnamese Chicken Wrap

The beansprouts and cucumbers inside the wrap gives such a nice flavor to this Vietnamese style (well, minus the tortilla - thin rice wrappers might have been even better!! there is always next time, though, right?) chicken wrap dish. The salad filling makes every bite fresh and even crunchy. In addition, the spicy peanut sauce is such a taste booster to this dish. It reminded me of Vietnamese spring rolls - so fresh and so mouthwatering!!

Vietnamese Chicken Wrap

Ingredients & Direction:

Chicken-
3 boneless, skinless chicken breasts
1 tablespoon soy sauce
1 tablespoon grill seasoning
pinch of seasoned salt
2 tablespoons canola oil

In a medium bowl, marinade the chicken in the remaining ingredients well for 10 minutes. Grill the chicken on grill or on stove, about 7 minutes on each side. (If you're cooking the chicken on a pan, make sure to flip them every 2 minutes or so, so they don't burn.)

Salad-
2 cups fresh beansprouts
1 cucumber, peeled and halved lengthwise and thinly sliced
1 cup shredded carrots
3 green onions, chopped
1/2 cup fresh basil (about 12 leaves), chopped
1/2 cup fresh cilantro, chopped
1/3 cup fresh mint leaves, chopped
1 1/2 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice vinegar
Salt

In a large bowl, combine all the ingredients and mix them well. Set aside.

On flour tortilla, place the salad evenly in the center of the tortilla.

Place sliced cooked chicken over the salad and wrap the tortilla tight.

Make spicy peanut sauce:

Spicy Peanut Sauce-
1/4 cup chunky peanut butter, room temperature
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon cayenne
2 tablespoons canola oil
2 tablespoons hoisin sauce

In small bowl, stir in all the ingredients until the sauce becomes smooth. Pour the sauce over the wrap or inside the wrap, according to your liking.

Vietnamese Chicken Wrap

The beansprouts and cucumbers inside the wrap gives such a nice flavor to this Vietnamese style (well, minus the tortilla - thin rice wrappers might have been even better!! there is always next time, though, right?) chicken wrap dish. The salad filling makes every bite fresh and even crunchy. In addition, the spicy peanut sauce is such a taste booster to this dish. It reminded me of Vietnamese spring rolls - so fresh and so mouthwatering!!

Vietnamese Chicken Wrap

Ingredients & Direction:

Chicken-
3 boneless, skinless chicken breasts
1 tablespoon soy sauce
1 tablespoon grill seasoning
pinch of seasoned salt
2 tablespoons canola oil

In a medium bowl, marinade the chicken in the remaining ingredients well for 10 minutes. Grill the chicken on grill or on stove, about 7 minutes on each side. (If you're cooking the chicken on a pan, make sure to flip them every 2 minutes or so, so they don't burn.)

Salad-
2 cups fresh beansprouts
1 cucumber, peeled and halved lengthwise and thinly sliced
1 cup shredded carrots
3 green onions, chopped
1/2 cup fresh basil (about 12 leaves), chopped
1/2 cup fresh cilantro, chopped
1/3 cup fresh mint leaves, chopped
1 1/2 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice vinegar
Salt

In a large bowl, combine all the ingredients and mix them well. Set aside.

On flour tortilla, place the salad evenly in the center of the tortilla.

Place sliced cooked chicken over the salad and wrap the tortilla tight.

Make spicy peanut sauce:

Spicy Peanut Sauce-
1/4 cup chunky peanut butter, room temperature
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon cayenne
2 tablespoons canola oil
2 tablespoons hoisin sauce

In small bowl, stir in all the ingredients until the sauce becomes smooth. Pour the sauce over the wrap or inside the wrap, according to your liking.

Vietnamese Chicken Wrap

The beansprouts and cucumbers inside the wrap gives such a nice flavor to this Vietnamese style (well, minus the tortilla - thin rice wrappers might have been even better!! there is always next time, though, right?) chicken wrap dish. The salad filling makes every bite fresh and even crunchy. In addition, the spicy peanut sauce is such a taste booster to this dish. It reminded me of Vietnamese spring rolls - so fresh and so mouthwatering!!

Vietnamese Chicken Wrap

Ingredients & Direction:

Chicken-
3 boneless, skinless chicken breasts
1 tablespoon soy sauce
1 tablespoon grill seasoning
pinch of seasoned salt
2 tablespoons canola oil

In a medium bowl, marinade the chicken in the remaining ingredients well for 10 minutes. Grill the chicken on grill or on stove, about 7 minutes on each side. (If you're cooking the chicken on a pan, make sure to flip them every 2 minutes or so, so they don't burn.)

Salad-
2 cups fresh beansprouts
1 cucumber, peeled and halved lengthwise and thinly sliced
1 cup shredded carrots
3 green onions, chopped
1/2 cup fresh basil (about 12 leaves), chopped
1/2 cup fresh cilantro, chopped
1/3 cup fresh mint leaves, chopped
1 1/2 tablespoon sesame seeds
2 teaspoons sugar
2 tablespoons rice vinegar
Salt

In a large bowl, combine all the ingredients and mix them well. Set aside.

On flour tortilla, place the salad evenly in the center of the tortilla.

Place sliced cooked chicken over the salad and wrap the tortilla tight.

Make spicy peanut sauce:

Spicy Peanut Sauce-
1/4 cup chunky peanut butter, room temperature
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/4 teaspoon cayenne
2 tablespoons canola oil
2 tablespoons hoisin sauce

In small bowl, stir in all the ingredients until the sauce becomes smooth. Pour the sauce over the wrap or inside the wrap, according to your liking.

Berry and Orange Salad

I have two adjectives to describe this wonderful salad dish - HEALTHY and TASTY!! And the homemade salad dressing makes the fruit taste even sweeter. I could eat this salad every day if I could afford fresh berries all the time!


Berry and Orange Salad

Salad-
15-20 strawberries, cut in quarters
1 can manderin oranges
15-20 blackberries
3-4 cups spring leaf salad
1/2 cup shredded carrots

Vinaigrette Dressing-
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 teaspoons sugar
1 teaspoon fresh parmesan, grated
pinch of salt and black pepper
2 teaspoons manderin orange juice (from can)

Direction:

In large bowl, mix all the salad ingredients well. In a small bowl, mix the dressing ingredients well. Pour dressing over the salad and serve.

Berry and Orange Salad

I have two adjectives to describe this wonderful salad dish - HEALTHY and TASTY!! And the homemade salad dressing makes the fruit taste even sweeter. I could eat this salad every day if I could afford fresh berries all the time!


Berry and Orange Salad

Salad-
15-20 strawberries, cut in quarters
1 can manderin oranges
15-20 blackberries
3-4 cups spring leaf salad
1/2 cup shredded carrots

Vinaigrette Dressing-
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 teaspoons sugar
1 teaspoon fresh parmesan, grated
pinch of salt and black pepper
2 teaspoons manderin orange juice (from can)

Direction:

In large bowl, mix all the salad ingredients well. In a small bowl, mix the dressing ingredients well. Pour dressing over the salad and serve.

Berry and Orange Salad

I have two adjectives to describe this wonderful salad dish - HEALTHY and TASTY!! And the homemade salad dressing makes the fruit taste even sweeter. I could eat this salad every day if I could afford fresh berries all the time!


Berry and Orange Salad

Salad-
15-20 strawberries, cut in quarters
1 can manderin oranges
15-20 blackberries
3-4 cups spring leaf salad
1/2 cup shredded carrots

Vinaigrette Dressing-
1 tablespoon olive oil
2 tablespoons balsamic vinegar
2 teaspoons sugar
1 teaspoon fresh parmesan, grated
pinch of salt and black pepper
2 teaspoons manderin orange juice (from can)

Direction:

In large bowl, mix all the salad ingredients well. In a small bowl, mix the dressing ingredients well. Pour dressing over the salad and serve.

Coconut-Choco Cookies

Just a little twist on regular chocolate chip cookies - just added about 1 cup coconut flakes to the dough. Wow, the cookies turned out so tasty!! I will definitely make it again. If you're looking for something different and delicious, try this yummy coconut-choco cookies.

All you need is my favorite chocolate chip cookies recipe and add 1 cup coconut flakes to the dough. You may add more than 1 cup, according to your liking.

Coconut-Choco Cookies

Ingredients:

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3-4 cups chocolate chips (The recipe calls for 4 cups but I just didn't have the guts to add 4 cups of chocolate chips..... 3 cups was quite enough for me...)
1 cup coconut flakes

Direction:

Heat oven to 375 degrees F. In large bowl, mix butter, sugars, vanilla, and eggs with spoon. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chip and coconut.

On ungreased cookie sheet, drop dough by level 1/4 cupfuls about 2 inches apart. Flatten slightly with fork.

Bake 12-15 minutes or until light brown (centers will be soft). Cool slightly. Remove from cookie sheet to wire rack; cool.

(The coconut flakes tend to keep the cookies' shape better.)

Seriously, they were perfect goodies for everyone.

Coconut-Choco Cookies

Just a little twist on regular chocolate chip cookies - just added about 1 cup coconut flakes to the dough. Wow, the cookies turned out so tasty!! I will definitely make it again. If you're looking for something different and delicious, try this yummy coconut-choco cookies.

All you need is my favorite chocolate chip cookies recipe and add 1 cup coconut flakes to the dough. You may add more than 1 cup, according to your liking.

Coconut-Choco Cookies

Ingredients:

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3-4 cups chocolate chips (The recipe calls for 4 cups but I just didn't have the guts to add 4 cups of chocolate chips..... 3 cups was quite enough for me...)
1 cup coconut flakes

Direction:

Heat oven to 375 degrees F. In large bowl, mix butter, sugars, vanilla, and eggs with spoon. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chip and coconut.

On ungreased cookie sheet, drop dough by level 1/4 cupfuls about 2 inches apart. Flatten slightly with fork.

Bake 12-15 minutes or until light brown (centers will be soft). Cool slightly. Remove from cookie sheet to wire rack; cool.

(The coconut flakes tend to keep the cookies' shape better.)

Seriously, they were perfect goodies for everyone.

Coconut-Choco Cookies

Just a little twist on regular chocolate chip cookies - just added about 1 cup coconut flakes to the dough. Wow, the cookies turned out so tasty!! I will definitely make it again. If you're looking for something different and delicious, try this yummy coconut-choco cookies.

All you need is my favorite chocolate chip cookies recipe and add 1 cup coconut flakes to the dough. You may add more than 1 cup, according to your liking.

Coconut-Choco Cookies

Ingredients:

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3-4 cups chocolate chips (The recipe calls for 4 cups but I just didn't have the guts to add 4 cups of chocolate chips..... 3 cups was quite enough for me...)
1 cup coconut flakes

Direction:

Heat oven to 375 degrees F. In large bowl, mix butter, sugars, vanilla, and eggs with spoon. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chip and coconut.

On ungreased cookie sheet, drop dough by level 1/4 cupfuls about 2 inches apart. Flatten slightly with fork.

Bake 12-15 minutes or until light brown (centers will be soft). Cool slightly. Remove from cookie sheet to wire rack; cool.

(The coconut flakes tend to keep the cookies' shape better.)

Seriously, they were perfect goodies for everyone.

Favorite Chocolate Chip Cookies

I have one word to describe these chocolate chip cookies - AMAZING - They've got the perfect texture - so soft. I mean, that's how chocolate chip cookies should taste like! The recipe comes from Betty Crocker cookbook. I LOVE Betty Crocker recipes, I even have a label for her recipes (My husband always laughs whenever I refer Betty Crocker to "her" or "she" as if it is a real person.). I am a huge fan of humongous chocolate chip cookies, like the ones you see at a bakery. So I tried to make them huge but you can definitely make them as small as you want.

Chocolate Chip Cookies
Adapted from Betty Crocker's Recipe

Ingredients:

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3-4 cups chocolate chips (The recipe calls for 4 cups but I just didn't have the guts to add 4 cups of chocolate chips..... 3 cups was quite enough for me...)

Direction:

Heat oven to 375 degrees F. In large bowl, mix butter, sugars, vanilla, and eggs with spoon. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chip.

On ungreased cookie sheet, drop dough by level 1/4 cupfuls about 2 inches apart. Flatten slightly with fork.
Bake 12-15 minutes or until light brown (centers will be soft). Cool slightly. Remove from cookie sheet to wire rack; cool.

Well, my boy went crazy over these cookies!! :)

Favorite Chocolate Chip Cookies

I have one word to describe these chocolate chip cookies - AMAZING - They've got the perfect texture - so soft. I mean, that's how chocolate chip cookies should taste like! The recipe comes from Betty Crocker cookbook. I LOVE Betty Crocker recipes, I even have a label for her recipes (My husband always laughs whenever I refer Betty Crocker to "her" or "she" as if it is a real person.). I am a huge fan of humongous chocolate chip cookies, like the ones you see at a bakery. So I tried to make them huge but you can definitely make them as small as you want.

Chocolate Chip Cookies
Adapted from Betty Crocker's Recipe

Ingredients:

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3-4 cups chocolate chips (The recipe calls for 4 cups but I just didn't have the guts to add 4 cups of chocolate chips..... 3 cups was quite enough for me...)

Direction:

Heat oven to 375 degrees F. In large bowl, mix butter, sugars, vanilla, and eggs with spoon. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chip.

On ungreased cookie sheet, drop dough by level 1/4 cupfuls about 2 inches apart. Flatten slightly with fork.
Bake 12-15 minutes or until light brown (centers will be soft). Cool slightly. Remove from cookie sheet to wire rack; cool.

Well, my boy went crazy over these cookies!! :)

Favorite Chocolate Chip Cookies

I have one word to describe these chocolate chip cookies - AMAZING - They've got the perfect texture - so soft. I mean, that's how chocolate chip cookies should taste like! The recipe comes from Betty Crocker cookbook. I LOVE Betty Crocker recipes, I even have a label for her recipes (My husband always laughs whenever I refer Betty Crocker to "her" or "she" as if it is a real person.). I am a huge fan of humongous chocolate chip cookies, like the ones you see at a bakery. So I tried to make them huge but you can definitely make them as small as you want.

Chocolate Chip Cookies
Adapted from Betty Crocker's Recipe

Ingredients:

1 1/2 cups butter or margarine, softened
1 1/4 cups granulated sugar
1 1/4 cups brown sugar
1 tablespoon vanilla
2 eggs
4 cups Gold Medal all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
3-4 cups chocolate chips (The recipe calls for 4 cups but I just didn't have the guts to add 4 cups of chocolate chips..... 3 cups was quite enough for me...)

Direction:

Heat oven to 375 degrees F. In large bowl, mix butter, sugars, vanilla, and eggs with spoon. Stir in flour, baking soda, and salt (dough will be stiff). Stir in chocolate chip.

On ungreased cookie sheet, drop dough by level 1/4 cupfuls about 2 inches apart. Flatten slightly with fork.
Bake 12-15 minutes or until light brown (centers will be soft). Cool slightly. Remove from cookie sheet to wire rack; cool.

Well, my boy went crazy over these cookies!! :)

Spicy Tangerine Beef

So my mother-in-law was in town this week and I decided to show off my cooking skill (?) - well, she thinks I am an amazing cook!! - and she was quick to agree to come to our house one night for dinner (She was staying at her daughter's just two blocks down the street). I wasn't sure what to cook for her. I thought about making honey nut chicken but she is allergic to both peanut and black beans, so I vetoed the idea. Then I thought Guy Fieri's spicy tangerine beef would be an excellent choice as all of his recipes I've tried have never failed. Plus, she's always been a fan of my Korean BBQ beef, so I figured that she would love this Asian style beef dish. Well, sure enough, she LOVED it!!!!!!!!!!!!! Yeah, the endless exclamation points say it all. We all loved the dish and she has been asking me every day if I've posted the recipe on the blog yet. Well, here it is, if you're reading this post. This one is for you, mom. Maybe you should make it for dad?! :)


Spicy Tangerine Beef
Adapted from Guy Fieri's recipe

Ingredients:

• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• (optional) 1/2 teaspoon cayenne
  
• 1 pound flank steak or tri-tip, cut in thin strips on the bias
• 2 tablespoons dry sherry (I didn't have any so I used 1/2 tablespoon red wine)
  
• 2 tablespoons hoisin sauce (I added another tablespoon of hoisin sauce since we're a big fan!)
  
• 2 tablespoons honey
  
• 1 tablespoon chili sauce (found in Asian aisle)
  
• 2 tablespoons soy sauce
• 1/4 cup freshly squeezed tangerine juice (and a little more!)
  
• 3 tablespoons canola oil
• 2 tablespoons minced fresh ginger
• 3 scallions, chopped (I used green onions instead)
  
• 1/4 tangerine, zested
• 2 tablespoons toasted sesame seeds

Direction:

In a resealable plastic bag combine the soy sauce and cornstarch (and cayenne if you want a little more spice) and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

Serve over rice, if desired.