Toast sesame seeds in med-heat dry wok or fry pan - stir constantly for 1 min - don't let burn
Add oil to same pan/wok and turn heat to high
Add red/yellow peppers right before oil starts smoking
Stir for 2-3 minutes and let soften
Add snow peas and stir 1 min
Pour in stir-fry sauce for 1 min
Drizzle sesame oil and sprinkle w/ sesame seeds
Serve
Heat oil in a wok or large frying pan, add onion, chilli and garlic, cook until onion is soft.
Add chicken to pan stir-fry until cooked though. Add sauce, cream, chilli powder, sugar (and milk if serving over rice.) A wok gets hotter than a frying pan, you may want to cover and cook a couple of minutes if using a frying pan to make sure chicken is cooked through.
Add basil and coriander toss until hot, serve immediately.
To serve: Serve over jasmine rice garnish with coriander leaf.
Heat the sauce in a wok over medium heat, bring to
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
n the refrigerator.
Some recipes call for the dough to
ablespoons coconut oil in a wok until hot and cook egg
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Make two recipes of cornbread according to the
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add chicken and garlic.
Stir-fry until chicken is opaque (4 minutes).
Remove from wok.
Add 1 tablespoon of oil to wok.
When hot, add onion and green pepper.
Stir-fry for 1 minute.
Return chicken to wok.
Add Sweet and Sour Sauce and pineapple chunks.
Stir until liquid boils and thickens (about 1 minute).
Serve over bed of rice.
Heat 1 tablespoon of peanut oil in a preheated wok.
Turn heat down to medium.
Beat eggs and pepper with a fork in a small bowl. Pour 1/3 of egg mixture into wok.
Swirl wok gently so egg covers bottom of wok.
Cook over medium heat until egg mixture sets, about 1 to 2 minutes.
Remove egg from wok and cut into thin strips.
br>Line a heavy duty WOK with one large piece of
Miso-Glazed Cod - Martha Stewart Recipes
t http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy
br>Heat oil in a wok, add chicken in batches and
Combine all ingredients, mixing well.
Pour into a greased, 9-inch, deep-dish pieplate or quiche dish.
Place steaming rack in wok; fill wok with water to 1 inch below rack.
Heat water to boiling; set pudding on steaming rack.
Cover wok and reduce heat; simmer 1 hour, adding more water if necessary.
Remove dish from wok; let stand 5 minutes before serving.
ablespoon fresh ginger in a wok or in a nonstick skillet
Preheat oil in wok at 375\u00b0; add chicken & stir-fry until opaque (about 5 minutes). Add water chestnuts, almonds, soy sauce, garlic & chicken broth to wok; stir to blend--cover & cook 1 1/2 minutes. Combine cornstarch & water. Add to wok mixture & stir until thickened. Add pea pods & cook briefly; keep crunchy. Serve over cooked rice. May reduce wok mixture heat to warm until ready to serve.
Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.
nto thin strips.
Heat wok and 3-4 tablespoons of