 |
 Important LinksSearchRecent PostsCategories
Feeds
Powered by
Movable Type 3.2 |
Coarsley chop celery, and slice scallops. Peel and quarter apples.
Heat margarine in heavy skillet over high heat and stir fry celery
for 2 minutes. Add scallops, sprinkling with juice from half the
lemon. Coarsley cut apple pieces into mixture, stirring constantly,
for another 2-3 minutes, adding more margarine if needed.
Sprinkle with juice from remaining half of lemon, and serve.
*Note: Gingerroot should be chopped.
Bring 4 cups water in large saucepan to boil. Plunge oysters into
boiling water. Cook 10 to 15 seconds, until edges begin to curl.
Remove with slotted spoon to paper towels to drain. Blend cornstarch
with 2 tablespoons water until smooth. Stir in oyster sauce, soy
sauce and salt. Set aside. Heat oil in wok until hot. Add wine,
oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain
off any excess liquid that accumulates. Stir in reserved sauce.
Stir-fry 1 minute, just until sauce bubbles and thickens.
Continue reading "STIR-FRIED OYSTERS WITH GARLIC AND GREEN ONIONS" »
In wok or large skillet heat oil over medium-high. Add onion and
garlic; stir-fry 30 seconds. Add broccoli, mushrooms, salt and
pepper; stir-fry 5 mins or until tender-crisp.
In a large, heated wok (or saut? pan) place the oil and heat it on
high until it just begins to smoke. Add the shrimp and scallops, and
stir-fry them for 3 minutes.
Add the carrots, celery, bell peppers, mushrooms, and garlic.
Stir-fry them for 3 minutes.
Add the cilantro and scallions, and toss them in.
Add the lime juice, dried red pepper flakes, and sherry. Mix the
ingredients together and cook them for 1 minute, or until the liquid
is reduced by 1/2.
Add the soy sauce and mix it in.
Add soba noodles and toss them in.
Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok
to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink.
Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean
sauce; cook and stir 30 seconds or until heated through.
Mix soy sauce, ketchup, ginger and garlic in resealable heavy-duty plastic
bag. Add chicken; seal bag and turn to coat with marinade. Let stand 15
minutes. Heat 1 tablespoon of the oil in 10-inch skillet or wok over
medium-high heat. Add green onions and bell peppers; stir-fry until
crisp-tender. Remove from skillet. Heat remaining 1 tablespoon oil in
skillet. Add chicken; stir-fry 4 to 5 minutes or until no longer pink in
center. Stir in bell pepper mixture. Serve with noodles.