![]() Serve immediately with hot steaming rice. Add the remaining ¼ teaspoon salt and reserved snow peas and stir-fry for 1 minute. Stir in the all-purpose cornstarch mixture and cook until thickened, about 1 minute. Add the chicken and stir fry until the pieces have separated and are lightly browned and nearly cooked, about 2 minutes. Add 1 tablespoon of sesame oil and swirl to coat the pan. Heat a large skillet (or wok) over high heat. Add the chicken stock and heat to boiling. In a small bowl, whisk together the dark soy sauce, sambal oelek, water, and cornstarch.Add the shrimp and stir-fry for 2 minutes or until the shrimp turn pink. ![]() Add the garlic and onion and stir-fry for 30 seconds.
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