edium heat. Add butter, garlic and chili flakes. Cook until garlic
Heat oil in a wok on high heat. Stir-fry the chicken, in two batches for 4 mins each batch, until browned. Return all of the chicken to the wok. Add the chili peppers, snow peas and 1/2 of the basil and stir-fry for another 1 min. Add the fish sauce and sugar and toss to coat.
Transfer to a serving bowl and sprinkle with the remaining basil. Serve with rice and lime wedges.
auce, soy sauce, sherry, honey, and cornstarch.
Heat 2 teaspoons
auce in a medium bowl and add shrimp. Marinate in the
In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.
Brown beef in wok or large skillet.
Drain.
Add garlic; cook until tender.
Set aside.
Wipe wok with paper towel.
Heat vegetable oil in wok over medium-high.
Add snow peas and red bell pepper; stir-fry 2 to 3 minutes or until vegetables are crisp-tender.
Stir in ground beef mixture, baby corn, soy sauce and sesame oil.
Season with salt and pepper to taste.
Serve over rice.
Prepare the rice and set aside.
Soak mushrooms
Combine chicken broth, hoisin sauce, sherry, and cornstarch in a small bowl; stir well, and set aside.
Coat a large nonstick skillet with cooking spray; add peanut oil, and place over medium-high heat until hot.
Add snow peas and bell pepper strips; saute' 3 minutes or until vegetables are crisp-tender.
Add broth mixture, and cook 2 minutes or until mixture is thick, stirring constantly.
Sprinkle with peanuts.
Heat the oil in a skillet over medium-high heat.
Stir in the snow peas and the mushrooms and cook until they are tender, about 4 minutes or so.
Place the cooked veggies in a serving bowl and pour over the teriyaki sauce and toss to distribute the sauce evenly and serve warm.
tablespoons of the sherry and 3 teaspoons of the cornstarch
Heat water to boiling and add ramen noodles (reserve flavor
Mix together the cornflour, sherry, stock, and soy sauce.
Set aside.
Place oil and garlic in a wok or large fry pan, heat over medium heat until the garlic sizzles.
Add the chicken and stir fry until lightly brown.
Reduce heat, add ginger, onions and continue to stir fry for 2 minutes.
Add snow peas and cashew nuts and cook 1 minute more.
Stir the cornflour and sherry mixture and pour into the wok, continue to stir over heat until sauce thickens.
Pile onto serving dish and serve with rice.
alt, add wine or sherry and marinate for at least 20
Saute mushrooms in margarine.
Stir in snow peas and soy sauce.
Cook until crisp-tender.
Toss and serve.
Serves 4.
Wash fresh snow peas if using; trim the ends and string.
Defrost snow peas and dry on paper towels.
Melt butter in a wok or lg skillet and add the peas, water chestnuts, garlic, salt, pepper and lemon juice.
Cook over high heat, stirring, until veggies are tender crisp. Serve immediately.
l visible fat from chicken and cut into bite size pieces
n cold water after draining, and set aside.
2. Marinate
Reduce heat to low; cover and simmer for 10 mins. Remove
In a small bowl, combine soy sauce, garlic, ginger and sugar; set aside.
Heat olive oil and sesame oil in a large nonstick skillet over medium-high heat; add onion; cook, stirring frequently, for 1 minute. Add snow peas and soy sauce mixture (and sesame seeds, if using them); cook, stirring frequently, for about 3 -4 minutes or until snow peas are crisp-tender.
Serve.
inutes to soften. Drain mushrooms and reserve about 2 tablespoons of