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1
In pressure pan, saute steak to just brown in 2 tablespoons of the oil.
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2
Cook under pressure for approximately 10 minutes (cook according to your pan's directions-mine calls for 1 cup of water).
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3
Cook noodles according to package directions and drain.
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4
Mean while, in a hot wok saute the gingerroot in 1 tablespoon of oil.
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5
Add carrots and cook 2 minutes.
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6
Toss in the cut-up onion and stir-fry until translucent.
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7
Add the slightly defrosted stir-fry veggies, mushrooms, and green onions, reserving some of the tops for garnish.
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8
Stir-fry 4 minutes, or according to your package direction, but do not overcook.
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9
Add to the wok the meat tenderized in the pressure pan and the drained noodles.
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10
Mix the La Choy Brown Sauce Base with hot water or stir it into the liquid from the pressure pan, if desired.
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11
Adjust the amount of liquid depending on how much gravy you want in the mixture.
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12
You can always add more liquid or thicken the sauce as needed.
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13
To thicken, mix cornstarch with the soy sauce until smooth and no lumps remain.
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14
Spoon a little hot mixture into the cornstarch mixture and stir.
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15
Gradually stir the cornstarch mixture into the wok mixture.
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16
Stir until thickened to desired consistency.
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17
If your vegetables release more liquid and the mixture is too thin, add some more cornstarch to a little cold water, and repeat the last step to reach the desired thickness.
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18
Garnish each plate with green onion tops or chives.
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19
I vary the vegetables I use, depending on what I have on hand.
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20
Note: I only use the pressure pan method for less tender cuts of meat-it's not necessary with the better cuts.
