Picked sugar peas when i got home from work. I boiled one half cup of rice for twelve minutes, then drained the water and left the rice in the lidded pan off the heat for fifteen minutes. I sliced some top round steak into thin strips and browned it in olive oil in a rocket hot pan for a few minutes, then added a chopped onion and a clove of crushed garlic. Never brown garlic longer than a minute, it will burn and be bitter. I poured in two cups of water resulting in a huge cloud of steam and deglazing the pan. Then I added onion powder, garlic powder, black pepper, a beef bullion cube, soy sauce, and some dried parsley. Over medium heat, I reduced until most of the liquid was gone, threw in my peas for two minutes, and added a little cornstarch in a cold water slurry to thicken it up. Ta-dah, homemade Chinese takeout!
