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Straw mushrooms, snow peas and bok choy make this an authentically Asian stir-fry your family will love.
Melt 2 Sauté Express® squares in 12-inch nonstick skillet over medium heat; add chicken. Cook, stirring often, 5-6 minutes or until golden brown and cooked through. Remove from pan; keep warm.
Melt remaining Sauté Express® square in same skillet over medium heat; add snow peas, onion, mushrooms and water chestnuts. Cook 2-3 minutes or until onion and snow peas are crisply tender; add bok choy. Cook 3-5 minutes or until greens are wilted and stems are crisply tender.
Dietary Fiber: 4g
this recipe is great I tried making asian at home but, I can never get the flavors of the sauce as good as some restaurants but, this does the trick I used celery instead of bok choy I also used shallots instead of onions to give it a onion garlic flavor and I also added green pepper so instead of one serving I got 2
I made this last night and it was delicious and will definitely make again. Next time though I would only use one square when cooking the chicken so it gets crispy, two was a little soupy for my taste. You can easily double the veggies in this recipe!
I added 1/2 cup red bell pepper (for color), and increased the onion by another half cup. Our familyhas nicknamed the recipe "Ching-A-Ling, and even my son who was the pickiest eater loved it. This has become our Go-T0 meal when I'm too tired to do much else. It is delicious and nutritious, so what more could I ask for.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/4014
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Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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