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Skinny Cooks

Olive oil, 1 tablespoon or a little more 1/2 bag of prepared slaw; no dressing 6 garlic cloves, minced 1/2 teaspoon ground ginger 1/2 teaspoon ground cumin 1-1/2 tablespoons chopped onion 1/2 cup bean sprouts (drain canned) 1 cooked chicken breast, chopped into small pieces 2 tablespoons soy sauce Wine

Try using just one tablespoon of oil if you prepare this in a wok. You will likely need more oil if you use a skillet. This is basically a “dump” recipe, with you adding all the ingredients except the wine to the wok. Stir with a wooden spoon to get everything well blended. If you get a little bit of cabbage or other ingredients sticking to the bottom of the wok or skillet, don’t worry about it and don’t scrape it loose. If you think you have too much sticking occurring, add a little more oil. Put a lid on the wok or skillet so the ingredients will heat through. You may not have to cook this more than 5-7 minutes to get it well-heated. Turn out into your serving bowl. Pour a little wine into the wok or skillet to deglaze the pieces sticking to the bottom, but don’t let it boil too long – maybe a minute or less. Pour this wine from your wok over the contents of your serving bowl. This will kick up the flavor and you’ll have an enjoyable meal.