Combine all ingredients and whisk until cornstarch is completely mixed into sauce.
Two or three minutes before your stir fried ingredients are done, gradually add desired amount of mixed sauce, and continuously stir until sauce is heated through and looks shiny.
1tbspAsiago, Parmesan or other dry cheesefreshly grated (optional)
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Preheat oven to 425 degrees
Lay beans out on baking sheet and drizzle oil over them. Season with thyme, salt and pepper. Toss the beans to coat them evenly. Spread in a single layer.
Place on a rack in the lower third of oven. Bake 10 minutes then flip the beans, sprinkle with garlic and bake 5 more minutes until softened and browned.
Cut ends from cucumbers, slice in half vertically and scoop out seeds. Cut into 2 inch sections lengthwise and then into 1/4 inch sticks. Set aside.
Prepare sauce and set aside.
Heat wok or pan over medium high heat. Add oil. When hot, add garlic and ginger and stir-fry 20 seconds. Add shrimp and stir-fry for 3 minutes. Remove from pan and add cucumbers and onions. Stir-fry for 1 minute. Add shrimp and sauce to pan. Bring to a boil, increasing heat if necessary. Stir until sauce thickens and you're done!
Whisk BBQ ingredients together in a saucepan over medium heat until well blended. Remove from heat and set aside.
Grease large oven safe pan or casserole dish. Place turkey pieces in pan or dish. Add sauce over meat and cover. Place in oven and bake for 1 hour. Reduce heat to 250 degrees and bake for 2 hours or until desired tenderness is reached.
44-inch (small)whole grain tortillas or flat bread
1mediumsquash(or two small) thinly sliced.
8largekale leavestorn into bite sized pieces
4tbspAsiago cheesegrated
1clovegarlicminced
1tbspherbfresh, chopped
1tbspwhite wine
1tbspwater
2tspolive oil
1tspbutter
Pepper
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Instructions
Heat 1 tsp oil in large skillet over medium heat. Add squash in a single layer and brown (about 2 mins). Flip squash to brown other side and sprinkle herbs. (To reduce fat, roast the squash) Cook another 2 mins until browned.
Remove squash, add a tsp oil and place kale, garlic and pepper in pan. Toss until the kale is coated with oil, reduce heat to low.
Add wine and water, toss, cover and cook for 5 mins or more to desired consistency. Remove kale, turn heat to medium.
Add bread, brown for about a min. Flip bread. Turn heat off, but leave the pan on the burner.
Place a layer of squash on the bread, ¼ of the kale to each and a tbsp of cheese.