|Conquer the Fat-Loss Code|
|by Wendy Chant|
The New York Times Bestselling Weight-Loss Plan. . NOW LOSE MORE FAT IN LESS TIME-FASTER AND FOREVER!.
1 - 10 of 32 for wok sauce
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In Wok mix sugar, water, ... about 10 minutes or until peaches are tender. Stir every so often. Then stir in almonds and brandy. Serve warm over ice cream.
Make a mixture ... starch water. Heat wok to medium heat, ... Add wine, plum sauce and soy sauce. Reduce heat for 2 minutes, add butter and cilantro. Enjoy.
Thicken 1 tablespoon cornstarch and cold water.
Thicken 2 tablespoons cornstarch and cold water.
Put cinnamon and cloves in cheesecloth. Thicken 2 tablespoons cornstarch and cold water.
Boil noodles in ... Heat oil in wok or fry pan, ... clear and mixture is thickened. Add chopped watercress, soy sauce and stir and serve over hot noodles.
Peel eggplants and ... oil in a wok or deep fryer. ... the sugar, soy sauce and stock or ... for 1 minute. Stir in vinegar and chopped scallion. Serve hot.
Mix soy sauce and rice wine ... oil in a wok to 230°F. Add ... cornstarch-water mixture, add to the wok, stirring, until thick. Pour over the chicken and serve.
For sauce: Combine oyster ... or ginger. Preheat wok or large skillet ... more. Return vegetables to wok; mix well. Cook and stir 1 minute. Serve over rice.
Combine orange peel, orange juice, soy sauce, cornstarch and ginger; set aside. In wok or skillet, stir ... Makes 6 servings. Calories: 210 per serving.
Result Page: 1
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