In a large skillet over medium-high heat, saute garlic in sesame oil for 1 minute. Add mushrooms. Cook until moisture is out.
Add broccoli and water chestnuts.
Stir-fry for about 3 minutes. Add noodles, soy sauce and green onion.
Toss together well. Steam for 2 more minutes, then serve.
In a small bowl, combine the honey, soy sauce, lemon juice and garlic. Set aside.
Sprinkle chicken with salt and pepper. In a large skillet, stir fry chicken in oil until lightly browned. Add the vegetables and water chestnuts; stir-fry 3-4 minutes longer until vegetables are crisp-tender.
Stir honey mixture and stir into chicken mixture. Cook 3-5 minutes or until heated through and chicken juices run clear. Serve with the hot rice.
Clean chicken and cut into cubes.
Saute in soy sauce.
Put 1/4 cup of oil in frying pan.
Add chicken.
Cook chicken until done.
Add chopped vegetables.
Add water and stir-fry sauce. Simmer until vegetables are tender.
Serve over rice or noodles. Serves 4 to 6.
over high-heat till hot. Stir-fry prawns till they turn pink
Steam the broccoli and snow peas for about 5 minutes, till crisp tender.
Heat large skillet and oils, then add onions and peppers.
Stir-fry for about 3-4 minutes, or until vegetables start to soften.
Add mushrooms, garlic, and gingeroot and stir-fry an additional two minutes.
Add remaining vegetables, chicken, soy sauce, and oyster sauce, and stir-fry for another minute.
Mix cornstarch into broth, then add to the wok.
Cook until sauce starts to thicken.
This recipe makes one 3 block serving.
Combine beef, soy sauce, vinegar, garlic, and sugar in a bowl, and allow to marinate for at least 10 minutes.
In skillet or wok, heat oil and stir fry broccoli and cauliflower until crisp tender.
Add beef and marinade, and cook for 3 minutes.
Add remaining vegetables, stir frying for 2-3 minutes.
Combine broth and cornstarch, then add to skillet, bring to a boil and cook until thickened.
Serve over rice.
Separate cellophane noodles into four portions.
Heat 1 quart oil to 375.
Add noodles one portion at a time to hot oil.
Remove to paper towels after noodles expand to drain; set aside.
Heat 3 Tablespoons oil in wok.
Add meat and stir fry until cooked (approximately 2-3 minutes) Add bamboo shoot and water chestnut; stir fry one minute.
Add snow peas; stir fry one minute.
Mix sauce ingredients together and add to wok, stirring until thickened.
Serve over noodles.
he pork with just enough water to cover the pork and
ot, add the shrimp and stir-fry over high heat for 2
trips.
Meanwhile, for sauce, stir together chicken broth, cornstarch, soy
ok, and have the onion, water chestnuts, and snow peas piled
nions. stir fry for 2 minutes. add the broccoli slaw, water chestnuts, and
n boiling water in a heatproof bowl for 5 mins. Stir to
prinkling a couple drops of water into the skillet. When the
IRST: Combine the quinoa, juice, water, and soy sauce in a
eatproof bowl. Cover with boiling water. Let stand for 4-5
Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
Add chicken breast pieces and cook on medium heat for 7 minutes.
Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
Prepare rice according to directions.
Add peanuts to stir-fry mixture and cook 2-3 more minutes.
Serve immediately over rice.
Place noodles in a large heatproof bowl. Cover with boiling water and separate noodles with fork. Drain.
Heat oil in a wok over high heat. Stir-fry beef, in batches, until browned all over. Remove from pan.
Add green beans to wok and stir-fry until almost tender. Add garlic, chilies and stir-fry paste. Stir-fry until fragrant. Add bok choy and stir-fry until just tender.
Return beef to wok along with beef stock, noodles and spring onions. Stir-fry until hot. Add mint and toss to combine.
Toss beef in bowl with soy sauce and sherry.
Cover and marinate for 30 minutes.
Heat oil in wok, or wide frying pan.
Add garlic and ginger and saute over high heat.
Add drained beef (reserve marinade).
Stir fry until meat is brown.
Add scallions, celery, carrots, broccoli and mushrooms.
Cover and steam about 5 minutes.
Mix water, cornstarch, sesame oil and marinate in small bowl; pour into pan.
Heat to boiling.
Cook until thickened.
Serve over rice.
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.