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UNDER6TRNDING THE WOK
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add oil baking powder bay leaf beaten egg beef boiling water Bring to boiling brown butter or margarine carrots celery cheddar cheese cheese clove clove garlic Cook and stir cornstarch Cover and cook Cover and simmer Cover wok cream cubed cup all-purpose flour cup chopped cup milk cup water deep-fat frying Drain on paper eggplant filling Cooking green onion green pepper Heat wok high heat hot oil inch below steamer ln wok melt medium onion medium-high heat minced minutes longer mixture nutmeg oil for deep-fat oregano paper toweling Parmesan cheese parsley peel pork potatoes pound powder Recipe note reduce heat servings spoon steamer rack stir 2 minutes stir till thickened stir-fry tablespoons butter tablespoons cooking oil teaspoon ground teaspoon pepper teaspoon salt thickened and bubbly V2 teaspoon vegetables water into wok wok and steam wok heat wok melt butter wok over high wok to reach Worcestershire sauce zucchini