Sentences with phrase «wok over high heat until»

Heat a large wok over high heat until smoking.

Heat an empty wok over high heat until it begins to smoke, then swirl in enough oil to come 1 inch or so up the sides.

Heat a wok over high heat until a bead of water dropped onto cooking surface evaporates immediately.

Reheat wok over high heat until a bead of water evaporates immediately.

Heat oil in a wok over high heat until smoking.

Not exact matches

In wok or large skillet heat 1 tablespoon vegetable oil over medium - high heat 1 minute until hot.

In a large wok or skillet over medium high heat, add oil and cook onions until tender, about 2 minutes.

Warm 1t sesame oil in a pan or wok over med - high heat, stir - fry the aubergine chunks in the oil for approx 10 minutes until fairly soft.

Heat a wok over medium / high heat until it's heated enough for a droplet of water to sizzle when it hits the Heat a wok over medium / high heat until it's heated enough for a droplet of water to sizzle when it hits the heat until it's heated enough for a droplet of water to sizzle when it hits the wok.

Place the chile in the wok over medium - high heat and cook, shaking the wok, until lightly colored and fragrant, 30 to 60 seconds.

Heat a large wok or nonstick skillet over high heat until hot, about 2 minuHeat a large wok or nonstick skillet over high heat until hot, about 2 minuheat until hot, about 2 minutes.

Heat a non-stick or well seasoned wok over high heat, add 1 tablespoon of the canola oil and heat until almost smoking, swirl around wok, then add the chicHeat a non-stick or well seasoned wok over high heat, add 1 tablespoon of the canola oil and heat until almost smoking, swirl around wok, then add the chicheat, add 1 tablespoon of the canola oil and heat until almost smoking, swirl around wok, then add the chicheat until almost smoking, swirl around wok, then add the chicken.

Lightly grease non-stick wok or frying pan and heat over medium - high until hot.

Heat a large frying pan or wok, sprinkle in the sesame seeds and toss them over a fairly high heat for about a minute until they're slightly golHeat a large frying pan or wok, sprinkle in the sesame seeds and toss them over a fairly high heat for about a minute until they're slightly golheat for about a minute until they're slightly golden.

In a large skillet or wok pan, toss the sprouts with the olive oil and cook over medium - high heat until they turn bright green — the key to good - tasting sprouts is to not overcook them.

Heat a wok or heavy skilled over medium - high, pour in the oil to a depth of a couple inches, and when hot, add the prawns and stir - fry until they are just golden, about 1 1/2 minutes.

• In a medium bowl, mix the chicken with the salt and arrowroot powder until evenly coated • In a large skillet or wok heat the sesame and coconut oil over high heat • Pan fry the chicken until all sides are brown and the chicken is fully cooked • Set the chicken aside • Put the vegetables in the skillet and cook on high heat for 4 - 5 minutes stirring constantly • Add the cashews and chilies and lower heat to medium and continue to cook until vegetables are tender but crisp • Return the chicken to the skillet • In a separate bowl combine the vinegar, honey and coconut aminos • Pour over the cashew chicken and remove from heat

In a large wok or skillet over medium - high heat, saute the sliced onion in 2 tablespoons of peanut oil until translucent; about 3 minutes.

In a wok or a large skillet set over medium - high heat, add the butter, hot dogs, bacon and onion and cook, stirring occasionally, until the onions are translucent, 4 to 6 minutes.

Heat half the oil in a large non-stick wok over medium — high heat, add the mushroom and eggplant and stir - fry, tossing the wok often, for 5 — 6 minutes or until the vegetables are cooked throHeat half the oil in a large non-stick wok over medium — high heat, add the mushroom and eggplant and stir - fry, tossing the wok often, for 5 — 6 minutes or until the vegetables are cooked throheat, add the mushroom and eggplant and stir - fry, tossing the wok often, for 5 — 6 minutes or until the vegetables are cooked through.

In a wok or large frying pan heat the oil over high heat until very hot.

Add olive oil to a heated wok and saute the onions and peppers over high heat until the onions are translucent and the peppers start to soften.

Heat oil in a wok or large skillet and saute the zoodles over high heat for 1 - 2 minutes, until tender - crHeat oil in a wok or large skillet and saute the zoodles over high heat for 1 - 2 minutes, until tender - crheat for 1 - 2 minutes, until tender - crisp.

Heat the sauce in the wok over high heat and boil for 3 — 4 minutes until reduced to 1/2 cup (4 fl oz / 120 Heat the sauce in the wok over high heat and boil for 3 — 4 minutes until reduced to 1/2 cup (4 fl oz / 120 heat and boil for 3 — 4 minutes until reduced to 1/2 cup (4 fl oz / 120 ml).

Heat the three cups vegetable oil in a wok over medium - high heat until the oil hits 375 °F on a deep fry thermomeHeat the three cups vegetable oil in a wok over medium - high heat until the oil hits 375 °F on a deep fry thermomeheat until the oil hits 375 °F on a deep fry thermometer.

Swirl the reserved oil in the still - hot wok and heat over high heat until shimmering, then add the chicken and onion and stir - fry for a minute or so until the chicken is opaque and the onion is soft.

Heat the oil in a wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about five minutHeat the oil in a wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about five minutheat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about five minutes).

Reheat the wok over medium high heat until hot; add the chili oil, orange zest, dried chili peppers, garlic and ginger.

Heat the three cups of vegetable oil in a wok over medium - high heat until the oil hits 375 °F on a deep fry thermomeHeat the three cups of vegetable oil in a wok over medium - high heat until the oil hits 375 °F on a deep fry thermomeheat until the oil hits 375 °F on a deep fry thermometer.

Heat the oil in a wok or large skillet (cast iron works best) over medium - high, until the oil shimmers.

Heat oil in a large wok or skillet over medium - high heat and cook curry paste, stirring constantly, until fragrant, about 1 minHeat oil in a large wok or skillet over medium - high heat and cook curry paste, stirring constantly, until fragrant, about 1 minheat and cook curry paste, stirring constantly, until fragrant, about 1 minute.

In a wok or large skillet over high heat, stir - fry the bacon until it renders its fat and is crispy, 3 to 5 minutes.

Your own chili oil takes about five minutes to make: pour 1/2 cup of canola or sunflower oil into a small saucepan or wok and place over high heat until it's just about smoking (3 - 4 minutes); add several garlic cloves and several tablespoons of ground Chinese red chili pepper (not cayenne) and allow it to sizzle for 30 seconds before removing from heat and transferring to a heat - safe bowl.

In a cast iron or heavy saucepan, or wok, on bbq grill or side burner over high heat, heat the oil until it just begins to smoke.

vegetable oil in a large wok or skillet and cook over medium - high heat, stirring often, until shallots are golden, about 5 minutes.

Heat oil in a large wok or heavy skillet over high heat until hot but not smoking; add shallot and ginger, and stir - fry 1 minute or until shallot begins to sofHeat oil in a large wok or heavy skillet over high heat until hot but not smoking; add shallot and ginger, and stir - fry 1 minute or until shallot begins to sofheat until hot but not smoking; add shallot and ginger, and stir - fry 1 minute or until shallot begins to soften.

In a wok over high heat, add a Tbs of coconut oil, add broccoli and cauliflower, sprinkle with salt and pepper, toss until crisp, add a Tbs or two of water, put lid on wok and let steam for a few minutes.

Heat the oil over high heat in a large wok or skillet until a small piece of garlic or ginger sizzles when it touches the Heat the oil over high heat in a large wok or skillet until a small piece of garlic or ginger sizzles when it touches the heat in a large wok or skillet until a small piece of garlic or ginger sizzles when it touches the pan.

3 Heat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir - fry the garlic until fragrant, about 10 secoHeat 1 tablespoon of the vegetable oil in a skillet or wok over high heat and stir - fry the garlic until fragrant, about 10 secoheat and stir - fry the garlic until fragrant, about 10 seconds.