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2 bok choy, halved; 3 cup sugar snap peas; 12 raw tiger prawns, peeled and deveined; 2 cup fish or vegetable stock; peanut oil, for cooking; 1 / 4 cup sesame oil; 1 small bunch of cilantro ...
baby bok choy (4 to 6 heads), trimmed, halved lengthwise, and thinly sliced. 1. small head red cabbage (about 1 1/2 lbs), cored and very thinly sliced. 2.
1. In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil. 2. Meanwhile, bring a large pot of water to a boil.
In a large skillet, heat the oil. Add the garlic and cook over high heat until fragrant, 20 seconds. Add the bok choy and stir-fry until the leaves start to wilt, 2 minutes. Add the stock and cook, stirring, until slightly thickened, 30 seconds. Remove the bok choy from the heat, season with salt and pepper and serve.
Jumbo Shrimp and Blood Orange Charmola Salad. Joe's Veggie Burgers. Abuelorita. Jelly Roll. Adrienne Forbes' Hot Toddy. Italian Yogurt Cake. Indiana Melon Sorbet. Hoppin’ John. Honey Spice Beer ...
3. Meanwhile, steam the bok choy for 5 minutes. Drain; pat dry. In the same skillet, heat 1 tablespoon of the oil. Add the bok choy cut side down and cook over high heat, turning once, until browned, 3 minutes. Transfer to a platter; season with salt and pepper. Arrange the chicken over the bok choy. 4.
In contrast, U.S. lo mein noodles are usually stir-fried with a sauce made from soy sauce and other seasonings. Vegetables such as bok choy and cabbage can be mixed in and meats like roast pork, beef or chicken are often added. Shrimp lo mein, lobster lo mein, vegetable lo mein, and "house" lo mein (more than one meat) are sometimes available.
The noodles are typically stir-fried with beef cutlets, bok choy, and onion, or with pork and Chinese yellow chives. The dish is a staple of Shanghai cuisine, and is usually served at dumpling houses. In recent years Shanghai fried noodles have become known to western chefs, including celebrity chef Emeril Lagasse. [1]