Here's another wok recipe.  It features oyster sauce which I think is a really clever way to create a stir fry sauce with a nice texture. Be very careful not to overcook your beef because it will cook quickly!  I used a ton of ginger in this and it gave it a great healthy flavor.  I served this over brown rice.

Source: Allrecipes.com
Ingredients
  • 1/3 cup oyster sauce
  • 2 teaspoons Asian (toasted) sesame oil
  • 1/3 cup sherry
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • 3/4 pound beef round steak, cut into 1/8-inch thick strips
  • 3 tablespoons vegetable oil, plus more if needed
  • 1 thin slice of fresh ginger root
  • 1 clove garlic, peeled and smashed
  • 1 pound broccoli, cut into florets
Directions
  1. Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
  2. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
  3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
 
Here's a very moist and flavorful Latin dessert.  While I really did like it, it was just too soggy for me.  One of the reviewers of this recipe suggested omitting the milk and just using two cans of sweet condensed milk and I think this would be a great idea.  If I try this again, I'll definitely do that.  Make sure to let the milks saturate the cake overnight before you add the whipped cream.

Source: Allrecipes.comIngredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 cup unsalted butter
  • 1 cup white sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract
  • 2 cups whole milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 1/2 cups heavy whipping cream
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  2. Sift flour and baking powder together and set aside.
  3. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 teaspoon vanilla extract; beat well.
  4. Add the flour mixture to the butter mixture 2 tablespoons at a time; mix until well blended. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
  6. Combine the whole milk, condensed milk, and evaporated milk together. Pour over the top of the cooled cake.
  7. Whip whipping cream, the remaining 1 cup of the sugar, and the remaining 1 teaspoon vanilla together until thick. Spread over the top of cake. Be sure and keep cake refrigerated, enjoy!
 
Here's a twist on chicken enchiladas.  It looks like a lot of work, but it really isn't that bad.  Tomatillos are little green tomatoes with papery skins and they are used to make the sauce in this recipe.  To finish the sauce,  I used half and half instead of heavy cream. Also, just go ahead and buy the rotiserrie chicken; the enchiladas turn out very flavorful and juicy if you do!

Source: Real Simple 
Ingredients
  • 1  tablespoon  canola oil
  • 1  pound  tomatillos (papery skins removed), chopped
  • 1  onion (preferably white), chopped
  • 1  poblano pepper, seeded and chopped
  • 2  cloves garlic, chopped
  • 3/4  teaspoon  ground cumin
  • kosher salt and black pepper
  • 1  cup  heavy cream
  • 1  2- to 2 1/2-pound rotisserie chicken, meat shredded
  • 1  14.5-ounce can diced tomatoes, drained
  • 1 1/4  cups  grated Monterey Jack (5 ounces)
  • 8  6-inch corn tortillas
  • Pico de Gallo or salsa
Directions
  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
  2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
  3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
  4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
 
This is a delicious sauce that can go on any seafood or even chicken.  I found this recipe on the back of an ad for Bonefish Grill which I received in the mail years ago, and I've been making it ever since!  It makes a lot, so I usually halve it and then freeze the rest.  Everyone likes it - the flavors of ginger and cilantro are delicious.  Rockfish, by the way, is my favorite filet of fish - it is a mild, firm, white fish d flavor and flakes into huge pieces; worth stopping by Whole Foods for fresh filets! 
  • 1/4 cup olive oil
  • 1/4 cup minced ginger
  • 1/4 cup soy sauce
  • 1 cup ketchup
  • 1 cup oyster sauce
  • 3 tbsp. lemon juice
  • 1/4 cup water
  • 1/2 cup sugar
  • 3 tbsp. coarsely chopped cilantro
Directions
  1. In a medium sauce pan, sautee the minced ginger in the olive oil until fragrant.

  2. In a bowl, thoroughly combine the soy sauce, ketchup, oyster sauce, lemon juice and water and add to sauté pan.

  3. Bring the mixture to a slow boil, then slowly add sugar over low-med heat for about 5 minutes.

  4. If desired, add a little hot water to the sauce to thin it.