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Bok Choy Broccoli

Two teaspoon cooking oil
One medium onion, thinly sliced
One tablespoon fresh ginger root, grated minced
Two cloves garlic crushed
One half of a teaspoon salt
Three cups fresh broccoli florets, sliced
One pound bok choy, coarsely chopped
Two tablespoons lemon juice
One and one half teaspoon sugar
One tablespoon Aloha shoyu

Heat oil in wok or skillet on medium-high until it’s almost smoking. Add onion, ginger, garlic, and salt. Stir-fry for two minutes. Add broccoli and bok choy and stir-fry for one minute. Add lemon juice, sugar, and shoyu, and stir-fry for three minutes, or until crisp-tender.     


Herb/Garlic Rotisserie Cornish Game Hens

Six Cornish game hens
Three quarters of a cup softened butter
Two Tablespoons garlic minced
Juice from two tangerines or one large orange
One teaspoon fresh mint, minced
One teaspoon green onion, minced
One teaspoon fresh Chinese parley, minced
Three teaspoon Aloha shoyu
One tablespoon sea salt

Prepare rotisserie and light coals.

Rinse game hens and pat dry. In mixing bowl, blend all ingredients (except hens) into a paste. Rub herb paste thoroughly over the game hens and into the cavities, as well.

Secure onto the rotisserie and roast for fifty five minutes to one hour, or until golden brown. If you don’t have a rotisserie, you can bake the game hens in a three hundred and fifty degree oven for the same amount of time, until brown