Trim off eggplant stems.
Cut eggplant in half lengthwise, cut each
Heat half the oil in a wok or large frying pan on high. Stir-fry tofu 2 mins, until crisp. Drain on paper towel. Heat remaining oil in same wok on high. Stir-fry onion, garlic and ginger 1-2 mins. Add mushrooms and eggplant. Stir-fry 2-3 mins, until just tender. Add Chinese broccoli, along with sauces, lime juice and sugar. Stir-fry 1-2 mins. Return tofu to wok and stir-fry 1-2 mins. Stir in noodles. Sprinkle with cashews to serve.
Rinse noodles in strainer under hot water. Separate noodles with fork; drain.
Heat half of the oil in wok on high heat. Stir-fry chicken, in batches, until browned all over and cooked through. Remove from wok.
Heat remaining oil in wok on high heat. Stir-fry onion and garlic until onion softens.
Return chicken to wok with gai lan and sauces; stir-fry until gai lan just wilts. Add noodles; toss until heated through.
Place noodles in a strainer and rinse under hot running water. Separate with a fork and drain well. Set aside.
Heat 1 tbsp of oil in a wok or large skillet on high heat. Stir-fry chicken, in batches, for 2-3 mins, until cooked through and browned.
Heat remaining 1/2 tbsp oil in same wok on high heat. Stir-fry onion and garlic for 1 min, until onion starts to soften.
Return chicken to wok with broccoli and sauces. Stir-fry for 1-2 mins, until broccoli just wilts. Add noodles and toss well to heat through. Serve immediately.
Heat a wok or large frying pan over medium-high heat. Add vegetable oil and swirl to coat surface. Working in batches, stir-fry prawns for 3-4 mins, or until prawns curl and change color. Set aside.
Add ginger, chili, garlic and Chinese broccoli. Stir-fry for 1-2 mins, or until broccoli wilts. Add prawns, sesame oil, oyster sauce and soy sauce. Stir-fry for 1 min, or until heated through. Remove from heat. Add herbs and toss to combine. Serve with rice.
and sugar.
Cut the eggplant lengthwise into 1 inch strips
eatproof bowl for 5 mins. Stir to separate strands. Drain.
Place noodles in a medium heatproof bowl; cover with boiling water. Separate noodles with a fork; drain.
Heat half the oil in a wok on high heat. Stir-fry beef, in batches, until browned. Remove from wok.
Heat remaining oil in wok. Stir-fry onion until softened. Add ginger, garlic and chili pepper; stir-fry until fragrant. Add vegetables; stir-fry until tender.
Return beef to wok with noodles and sauces; stir-fry until heated through.
he stir fry, and reserve the rest for leftovers or another recipe.
Heat oil in large skillet.
Add chicken breast and stir-fry for 5 minutes.
Add Hidden Valley mix, vegetables and soy sauce. Stir-fry over medium heat about 5 minutes.
Serve over chow mein noodles or Chinese rice.
br>Rinse and dry the eggplant and cut off stems; don
ater, cornstarch, oyster and stir-fry sauces; stir until cornstarch dissolves.
Heat
wine, seasonings and reserved juice. Stir until smooth. Set aside.
ll of your vegetables for stir-frying.
Make the sauce
bowl. Add fish and stir to coat.
Sauce: Combine
he broccoli and stir-fry for 30 seconds.
Stir in the chicken
Stir-fry meat in oil.
Add soy sauce.
Add Chinese stir-fry (follow directions on package).
Prepare Rice-A-Roni (follow directions on box).
Add rice mix to vegetable mix.
Add water chestnuts.
Add soy sauce as needed.
Cook linguine in boiling water according to package, drain. Keep warm.
Coat skillet or wok with canola oil and heat to medium (325\u00b0).
Add frozen Chinese stir-fry and garlic to hot oil and stir-fry for 3 minutes.
Reduce heat and add olives, tomatoes, basil and parsley.
Cook 1 minute.
Remove wok from heat and add cooked linguine and Parmesan cheese.
Gently toss mixture.
Serve hot.
Marinate beef; stir sherry, soy, cornstarch, garlic and
or 10 minutes.
Put stir-fry pan over high heat until