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Results 21 - 30 of 92 for wok corn
21. KUNG PAO CHICKEN
Available in Chinese markets. Cut ... oil in a wok or skillet and when it ... minute. Serve sprinkled with the peanuts. Yield: 4 to 8 servings.
22. MOO GOO GAI PAN
Preheat wok, use 3 to 4 ... white when done. Add vegetables. Mix 1/2 cup broth, 1/2 cup water and 3 teaspoons cornstarch. Stir in. Serve over rice.
Drain pineapple. Blend 1/3 cup ... syrup marinade. Heat wok. Add corn oil. Stir-fry chicken 3-4 minutes. ... minute. Serve over rice. 4 servings.
In bowl, combine chicken and ... cup oil in wok until hot for frying. Fry ... stirring quickly. Add sauce and stir until thickened and heated.
25. STIR FRY
In uncovered wok, heat 1 tablespoon of corn oil. Add meat, stir fry ... steamed rice. If you like a sauce that is thickened, add cornstarch mixture.
Above should be shelled deveined, ... cups oil in wok; heat to 325 degrees. ... Remove contents of wok to heated platter and serve immediately.
27. MOO GOO GAI PAN
In a bowl, toss the ... tablespoons of the corn oil in a wok and add the mushrooms, cabbage ... minute. Serve hot with steamed rice. 10 servings.
Mix marinade ingredients and pour ... set aside. Heat wok or large frying pan; add ... stir-frying is to have everything ready before you start to cook.!
Combine cornstarch (1 1/2 teaspoons), ... Heat a large wok or skillet until very hot. ... servings. NOTE: Other vegetables may be substituted.
30. MOO GOO GAI PAN
Mix part C; bring to ... then remove from wok. Heat 1/4 cup peanut ... back to work; stir in cornstarch paste, swirl in sesame oil, and serve hot.
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