Here is a recipe I originated that goes over real big at my house:

LAZYPUPS ORIENTAL STIR FRY

INGREDIENTS:

1 lb raw shrimp or boneless chicken breast (Tonight I used both)

1 lb bok chow

3 bell peppers (green are fine but I like to use a green, red & yellow pepper for eye appeal)

1 large onion (baseball size)

3 small carrots (finger size diameter)

1 can pinapple chunks

1 sm can of mushrooms (pieces ok)

1 TBSP grated fresh ginger root

1/4tsp Chinese 5 spice powder

1/8tsp crushed & dried hot peppers (like you see at an italian restaruant)

2Tsp corn starch

For chicken marinade:

1/2 cup soy sauce

1/2 cup orange juice

1/2 cup pineapple juice (open can and drain the juice for the marinade)

1/4tsp Chinese 5 spice powder

Mix the marinade and put in a plastic container with a tight lid, (I use a large zip lock bag) then cut the chicken into 1/2" wide strips and put in the marinade. The chicken should marinade at least 30 minutes. (I keep the bag nearby while cutting the vegies so I can rotate the bag occassionally)

If using shrimp, peel & devein the shrimp, then set aside.

Cut the leafy tops off the bok choy, then cut the stalks longwise into 1/2 wide strips. Now diagonally cut the strips into 1" lengths (bite size).

Cut the carrots in half lengthwise, then diagonally cut into 1" lengths

Cut the peppers into 1" squares

Cut the onion in half and lay it down with cut side down, then cut each half in quarters and separate the layers to make bit size pieces.

COOKING:

Heat a wok to high heat and add about 2 to 3 TBS of cooking oil, then add the cruched chilli peppers to the oil. Drop the raw shrimp in the wok and cook until the shrimp are pink (about 2 to 3 minutes. Remove the shrimp & set aside.

Remove chicken from the marinade and drop in the hot wok, stir fry until the chicken is white and tender done (about 3 to 4 minutes) then remove the chicken and set aside.

Drop carrots in the hot wok and cook until slightly tender (about 5 minutes).

Drop in the bok chow, onions and peppers and stir fry until the onions are clear, about 5 minutes. Now pour the remaining marinade in the wok and simmer the veggies until tender, stirring often ( about another 5 minutes.)

Return the shrimp & chicken to the wok, add the pineapple chunks & mushrooms and stir until everything is thoroughly coated with the sauce.

Now push everything to the sides of the wok leaving an opening in the middle. Mix 2TBSP of cornstarch in cold water and slowly pour in the middle. When the cornstarch starts to thicken the sauce stir everything again until thoroughly coated, then remove the wok from the heat.

Serve about 1 t0 1-1/2 cups of this mixture over a bed of white rice.

Makes about 6 to 8 servings

FOR PERFECT RICE use a ratio of two cups of cold water for each cup of raw rice. Put the water and rice in a sauce pan that has a lid and heat uncovered until the water boils. When the water boils reduce the heat to a simmer, cover and let cook for exactly 20 minutes (Not 19 or 21- I use a timer) Do not open the lid while the rice is cooking. At the end of 20 minutes remove the lid and fluff the rice with a spoon. Perfect rice every time.

HINT,, I generally put the rice on as soon as I start cooking in the wok, that way the rice will be done at the same time.