Once the water is boiling, stir in the Chinese noodles, and
ok or heavy based skillet. Stir-fry the pork slices for 4
owl with the corn starch. Stir until the meat is coated
.
Add garlic and shrimp; stir fry 2 min or until internal
nd peppers into frying pan. Stir constantly over high heat for
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry pork for 1-2 mins, until browned. Set aside.
Add vegetable mix to wok and stir-fry for 1-2 mins, until just tender. Return pork to wok along with chili sauce, soy sauce and cabbage. Stir-fry for 1-2 mins, until cabbage wilts. Serve.
In large skillet or wok, heat oil over medium heat; stir-fry shredded cabbage, onion, carrot, bacon, vinegar, caraway seeds, salt and pepper for 3 minutes.
Cover and cook just until cabbage is wilted, about 10 minutes.
Arrange pierogies on cabbage mixture; cover and steam, turning pierogies once, until cabbage is tender, about 10 minutes.
Serve with sour cream and chives.
Cut chicken breast halves into strips.
Heat oil in frypan. Add chicken strips; stir-fry over moderately high heat, turning pieces constantly, until lightly browned, about 2 or 3 minutes. Add cabbage; stir-fry 2 minutes, until cabbage is tender-crisp. Mix cornstarch and seasonings; add to water and soy sauce, mixing until smooth.
Stir into chicken mixture.
Cook until thickened and pieces are coated, about 1 minute.
Serve over vermicelli, pasta or rice.
Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.
Heat a wok or large skillet on high heat. Add 2 tsp of the oil; swirl to coat surface. Stir-fry beef, in batches, 1-2 mins each batch, or until seared. Remove from skillet.
Heat remaining 2 tsp oil in wok. Stir-fry squash 2-3 mins, or until almost tender. Add cabbage and green onions; stir-fry until just wilted.
Return beef to wok with sauces; stir-fry 1 min, or until heated through. Sprinkle with almonds and additional green onions. Serve with rice.
ice dark green parts.
Stir together shrimp, 1 tablespoon
Cut pork into thin strips.
In wok, heat oil until hot. Add pork and stir fry over high heat until browned, about 5 minutes.
Add red pepper, spinach and cabbage and stir fry 6-7 minutes, until spinach and cabbage are cooked down.
Mix corn starch with the chili sauce and rice vinegar. Add to wok along with the soy sauce and garlic powder.
Stir fry until sauce clears and thickens, 1-2 minutes.
Add the green beans and stir-fry for 2 minutes.
Add
b>stir-fry for 1 minute until fragrant.
Add the cabbage and stir-fry until
Combine mustard, teriyaki sauce, sugar,ginger and vinegar in a small bowl; set aside.
Heat oil in large skillet or wok over high heat; stir fry chicken about 5 minutes or until no longer pink.
Add vegetables (except cabbage or lettuce) and stir fry about 2 minutes longer or until just barely tender; pour sauce over stir fry and cook one minute.
Arrange lettuce on rolls and top with stir fry mixture; serve warm.
chop napa cabbage and put in large bowl.<
o smoking, then add the cabbage and stir-fry until wilted. Season with
Heat olive oil in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add napa cabbage, sprinkle with sugar, and mix well. Cook and stir over low heat, 3 to 5 minutes. Season with ginger, cumin, salt, and pepper and cook for 1 more minute.
Pour sake and broth into the skillet with the cabbage and bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar and adjust seasoning to taste. Mix in parsley.
Marinate the beef in a mixture of equal parts soy sauce and white wine for 5 to 6 minutes.
Break maitake mushrooms into bite sized pieces.
Heat oil in wok on high heat (peanut oil works best for stirfry because of the high heat but I use canola oil without any problems).
Add red pepper, green onion and eggplant to the wok and stir fry.
Add beef, Maitake Mushrooms, Chinese cabbage and oyster sauce to the mixture. Stir well and cook until beef is cooked through.
If desired, add 1-4 tsp corn starch to thicken the sauce.
mix napa cabbage and spinach. Add the scallops mixture and stir to coat