Marinate chicken slices in egg white, cornstarch, sherry and 1 teaspoons salt for 1 hour in refrigerator. Heat 2 Tblsp. oil in a pan until hot. Stir-fry pea pods and 1 teaspoons salt for 2 minutes; remove from pan; set aside. Heat 4 Tblsp. oil until hot. Stir-fry chicken slices 3 minutes or until chicken turns white. Add cooked pea pods, msg and water. Cook 2 more minutes. Serve hot. Nice with steamed rice.
easure the exact amount of sugar into a separate bowl. (Do
arlic, celery, onion, leek and sugar snap peas and cook over
for the pea salad, boil, steam or microwave sugar snap and snow
Blanch peas in boiling salted water for 1 min. Add sugar snap peas and cook for another 1 min. Add snow peas and cook for another 20 seconds, or until bright green. Drain and immediately transfer to an ice bath until cool. Drain.
Transfer peas to a large serving bowl and toss with pea shoots. Top with feta, pine nuts and mint.
For the mint dressing, whisk together lemon zest, lemon juice, olive oil, mint and sugar. Season then drizzle over salad to serve.
Toss together black-eyed peas, bell pepper, onion, jalapeno pepper, and garlic in large bowl.
Toss avocado with lemon juice in a seperate bowl.
Then add the avocado to the black-eyed pea mixture.
Whisk together oil, vinegar, Szechuan sauce, and sugar in bowl used for avocado.
Toss black-eyed pea mixture with Szechuan sauce dressing.
In a large skillet heat oil over medium-high heat add lemon slices; cook 4 minutes, turning once.
Remove lemons; set aside.
Add pea pods and leek to skillet; stir-fry 3 to 4 minutes or until pea pods are crisp tender.
Stir in dill (if using) and reserved lemon slices.
Season to taste with salt and pepper.
Melt butter in a large frying pan. Cook garlic, stirring, for 2 mins. Add corn kernels, sugar snap peas and green beans. Cook until beans are tender.
adding the kosher salt and sugar. Blanch the peas for about
eas and sprinkle them with sugar. Pour in the wine and
Boil broth, soy sauce and sherry.
Remove from heat and keep warm.
Mix cornstarch with water and set aside.
Stir fry garlic, ginger and green onion for 1 minute in oil.
Add shrimp and stir fry for 2 minutes or until barely opaque.
Remove from wok and set aside.
Add more oil and stir fry pea pods.
Add broth mix and boil.
Add shrimp and heat through.
Stir in cornstarch to thicken.
Serve with rice right away.
Wash pea pods and pull off the
Preheat oven to 350 degrees F.
Mix eggs and sugar.
Stir in the breakfast syrup and melted butter.
Stir in the pecan halves.
Line a 9-inch pie pan with the pie dough.
Pour in the pecan pie filling mixture.
Bake for 25 minutes with edges covered with foil.
Remove foil from the edges and bake for another 25 minutes (you can insert a knife and have it come out clean).
Cool on a wire rack.
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
Wash pea hulls thoroughly.
Boil in water until juice is purple-red. Strain juice; measure juice into 8 to 10-quart saucepan.
Add Sure-Jell.
Bring to a boil.
Add all of sugar at one time; stir until sugar dissolves.
Return to a rolling boil. Cook, stirring constantly, for 2 minutes.
Remove from heat; skim off foam.
Pour into sterilized jars.
to 1 cup brown sugar and cornstarch in a large
ISH:
Rub salmon with sugar & spice mix and set aside
inegar, mustard, sugar, salt and pepper.
Add pea shoots, season with
Marinate meat in mixture of salt, sugar, soy sauce, sherry and cornstarch.
Put 1 tablespoon oil in frypan and stir-fry pea pods in hot pan for 2 minutes.
Remove pea pods.
Add another tablespoon oil to pan and heat garlic for 2 minutes, then add pea pods and blend together.
Serve over rice.
ampantscotland.com, most pie crust recipes are made with half lard