Time 15m Number Of Ingredients 6 Steps:
Heat a little oil in a pan. Add ginger and fry briskly till fragrant. Add in peas and corns and fry quickly till cooked (tender). Add in pine nuts, mix well. If the mixture is too dry, add the water and mix well. Finally, add salt and white pepper to taste. Serve immediately.
Time 25m Number Of Ingredients 15 Steps:
Get all ingredients ready and in one place. Thaw the frozen veggies (with a microwave or by taking them out of the freezer early enough). Chop the snow peas, baby corn and onion. Dice the garlic and ginger. Cook the noodles so you have them at hand when the stir-fry comes together. When ready, drain and rinse under cold water (they’ll stick together less). Grab a large bowl and chuck in the peanut butter, soy sauce, sweet chilli sauce, water, syrup. Mix well with a spoon ’til it’s a nice and creamy sauce. Optionally, throw in the lemon grass. In a wok or large pan heat the oil until it starts smoking. Add the garlic, ginger, onion, sugar snaps and baby corn. Around 40 seconds later add the thawed veggies. (If you just use fresh veg, throw in everything at once). Stir it well for about 4-5 minutes. Reduce the heat a little and add the sauce and noodles. It’ll quickly begin to boil. Make sure it’s all nice and creamy. Add a little more water, if not! Add some peanuts. Let it simmer for another 3-5 minutes. Fish out the lemon grass before serving (it’s only for the flavour, not for eating!!) Done!
Time 25m Yield 3 Number Of Ingredients 12 Steps:
Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more. Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.
Time 25m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Heat 1 tbsp olive oil in wok. Add asparagus and cook til crisp tender, about 5 minutes. Remove and place in bowl. Add sliced zuchinni and cook until crisp tender. Place in bowl with asparagus. Add cabbage to wok, adding additional oil if needed. Cook until translucent and tender. Add pine nuts, sunflower seeds and asparagus/zuchinni mixture. Season and cook an additional 5 minutes.
Time 15m Number Of Ingredients 5 Steps:
Cook the sprouts and beans in a pan of boiling salted water for 3 mins, then drain well. Heat the oil in a large wok or frying pan. When hot, add the lemon zest and pine nuts. Cook for a couple of seconds, then add the vegetables and stir-fry for 3-4 mins until the sprouts colour a little. Add a squeeze of lemon juice and salt and pepper to taste.
Time 35m Yield 2 serving(s) Number Of Ingredients 15 Steps:
Combine 1/3 cup cornstarch with the flour in a resealable plastic bag and shake it well;rinse the eggplant, drain it and shake it in the cornstarch mixture in batches, placing it in a large bowl as it’s coated. In a wok heat 1 cup of the oil over high heat until hot but not smoking; add pine nuts with a strainer, removing it as soon as pine nuts are golden; drain on paper towels. Add another 1 1/2 cups of oil to the wok and heat to 375° on a deep fat thermometer; fry eggplant in three batches, stirring and turning until golden, about 6 minutes; drain 5 minutes in a colander set over a bowl, then pour into a serving bowl. Stir the soy sauce, sugar, remaining teaspoon of cornstarch and the broth in a small bowl until cornstarch is dissolved. Remove the oil from the wok, wipe it dry with a paper towel and add the final 1 1/2 tsp of oil; heat and when hot stir-fry the gingerroot, scallion, garlic and chili sauce until fragrant, about 30 seconds. Stir the soy sauce mixture and add it to the scallion mixture; stir and bring mixture to a boil; add sesame oil and pine nuts; stir and pour over eggplant.
