Place a large skillet or
wok over high heat with 2 tbsp vegetable oil.
Not exact matches
Pre-
heat large skillet or
wok over medium -
high heat and spray
with cooking spray.
Chefs at P. F. Chang's China Bistro cook most dishes in heavy
woks over extremely
high heat with flames nipping at their noses.
Coat the bottom of a large
wok or skillet
with oil and place it
over high heat.
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.
Coat a large skillet or
wok with the vegetable oil and
heat over medium -
high heat.
• 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
Lightly spray your
wok or pan
with cooking oil and place
over medium
high heat.
Heat a
wok or large, deep pan
over medium
high and spray
with non-stick spray.
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 a large pan (or wok) over medium - high heat with the avocado
Heat a large pan (or
wok)
over medium -
high heat with the avocado
heat with the avocado oil.
Add ground turkey to the
wok and cook
over high heat, stirring continuously, breaking up any lumps
with a fork.