|The Good Enough to Eat Breakfast Cookbook|
|by William Perley|
Breakfast is about fond memories of sizzling bacon, heaps of pancakes, and the rich scent of coffee drifting from the kitchen on a cold winter mor...
1 - 10 of 98 for wok vegetables
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Cut vegetables up like you were going to make a tossed salad. Saute in 2 tablespoons oil for about 5 minutes. Add 2 tablespoons wine vinegar. Serve Pronto.
Heat Wok on high, add ... juice. Bring to boil. Reduce heat. Simmer uncovered about 10 minutes or until slightly thick. Serve and sprinkle cheese on top.
Combine ingredients for ... aside. In a wok, heat 2 ... sizzling hot. Add vegetables; stir fry ... garlic during final minute (do not allow it to brown).
In a Wok bring 2 tablespoons ... pinch of pepper. Cover and cook over medium flame until all vegetables are hot and softened. Cook rice as directed on box.
Prepare sauce and ... and pepper. Spray wok with cooking oil ... high heat, add vegetables (carrots, peppers, sprouts, ... through. Serve on prepared rice.
Combine first 7 ... peanut oil in wok or large skillet. Add vegetables and saute. When ... liking, and heat briefly. Serve stir-fry over rice or thin noodles.
Sprinkle sherry over ... Heat oil in wok. Add onion ... seconds. Add Chinese vegetables. Stir until ... with Chinese fried noodles. Makes 4 to 6 servings.
Have the meat and vegetables sliced and the ... large skillet or wok; add meat ... mixture thickens slightly. Serve over hot rice; garnish with green onions.
Cut chicken into ... 30 minutes. Cut vegetables into bite-size chunks. ... oil in hot wok until desired doneness. ... minutes. Serve immediately over rice.
Preheat wok or large skillet ... aside. Stir fry vegetables one at a ... chicken/vegetable mixture. Cook until thick and bubbly. Serve immediately. Serves 4.
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