xiaoxl/recipe_data huggingface dataset:
Avocado Shrimp Ceviche-Estillo Sarita
Category: appetizers-and-snacks
By Andre Racine

A tried and true ceviche recipe to be enjoyed for a Sunday brunch in our cafe. It is believed by most Latinos that the best time to eat ceviche is on a sunny day. Rainy days cause stomach cramps and nightmares. Of course most Latinos (especially my wife) can make a good ceviche blindfolded on any day rain or shine, in my opinion. Excellent for an appetizer in smaller portions or as a meal itself. Personally I enjoy this with an ice cold beer on the side.

Ingredients:
2 pounds large shrimp - peeled, deveined and chopped
¾ cup fresh lime juice
5  roma (plum) tomatoes, diced
1  white onion, chopped
½ cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1  avocado - peeled, pitted and diced
16  saltine crackers

Directions:
Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour. Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving. Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.

Prep time: 1 hr 30 mins
Total time: 1 hr 30 mins
Yields: 4 servings

Calories: 352.1
Fat: 10.9 g
Saturated fat: 1.8 g
Carbohydrates: 24.3 g
Sugars: 5.7 g
Dietary fiber: 5.5 g
Protein: 40.5 g
Cholesterol: 345.6 mg
Sodium: 690.7 mg
Pata De Cerdo (Canary Island Style Pork Roast)


Ingredients:
garlic cloves, sea salt, paprika, thyme, oregano, olive oil, French baguettes, salt

Directions:
Using a mortar and pestle, mash garlic cloves and sea salt.
Once creamy, add paprika, thyme, oregano and olive oil; combine well.
Rub roast all over with this mixture.
Place uncovered in a preheated 350 degree Fahrenheit oven.
Bake 3 to 4 hours or until cooked through.
Remove from oven and allow to stand 15 minutes before slicing.
Slice into very thin slices.
Serve on crusty baguettes, lightly salted.
Rhubarb Jam With Cinnamon


Ingredients:
rhubarb, water, granulated sugar, lemon juice, cinnamon

Directions:
wash out your jars, lids and rings.  put jars into canning kettle and bring to a boil.  place rings and lids in a bowl of hot water.
place rhubarb and water in a large saucepan and bring to a boil over high heat.
reduce heat to medium,  cover and cook until rhubarb is tender - 2 to 3 minutes.
add dry pectin slowly, stirring as you do so.
turn heat back up to high, mixture should be still boiling.  If not wait till it reaches a full rolling boil before adding sugar.
pour sugar slowly into boiling rhubarb (a second pair of hands is useful for this step!], stirring as you go.
Keep stirring to prevent sticking and burning, until mixture returns to a full boil.
Add lemon juice and cinnamon.  Continue to stir for another minute of rolling boil.
turn off heat, remove pan.  skim off any foam.
pour jam into processed jars, putting on lids and rings, tightening to finger tight.
process in water bath for 10 minutes.
remove and place on a dry towel to cool for 24 hours.  Lids should pop down fairly quickly.  Enjoy!
Simple Hamburger Stroganoff
Category: pasta-and-noodles
By Jessica

I've always loved the taste of a good Stroganoff, but I hated the expense and preparation of beef tips or steak or roast beef to make it. So I created my own creamy Stroganoff.

Ingredients:
1 (16 ounce) package egg noodles
1 pound lean ground beef
1 (.75 ounce) packet dry brown gravy mix
1 (8 ounce) package cream cheese
1 (6 ounce) can chopped mushrooms, with liquid
½ cup milk
1 (8 ounce) container sour cream
2 (10.75 ounce) cans  condensed cream of mushroom soup

Directions:
Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef until no pink shows, about 5 minutes; drain fat. Mix brown gravy, cream cheese, and mushrooms with hamburger, stirring until cream cheese melts. Add milk, sour cream, and mushroom soup to cooked pasta. Blend hamburger mixture with pasta.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 6 servings

Calories: 734.8
Fat: 42 g
Saturated fat: 19.8 g
Carbohydrates: 60.9 g
Sugars: 3.9 g
Dietary fiber: 3 g
Protein: 28.9 g
Cholesterol: 159.2 mg
Sodium: 1134.3 mg
Chewy Chocolate Cookies


Ingredients:
butter, margarine, sugar, eggs, vanilla, all-purpose flour, baking soda, salt

Directions:
Preheat oven to 350 degrees.
Cream butter and sugar in large bowl.
Add eggs and vanilla, blend well.
Combine flour, cocoa, baking soda and salt; blend into creamed mixture.
Drop by teaspoonsful onto ungreased cookie sheet.
Bake for 8 to 9 minutes.
(DO NOT OVERBAKE! Cookies will be soft. They will puff during baking and flatten upon cooling.] Cool on cookie sheet until set, about 1 minute.
Remove to wire rack to cool completely.
Cheesy Garlic-Thyme Drop Biscuits


Ingredients:
flour, baking powder, baking soda, salt, thyme, garlic cloves, butter, sharp cheddar cheese, milk

Directions:
Preheat oven to 425°F.
In a medium mixing bowl, stir together flour, baking powder, baking soda, salt and thyme.
Using a pastry blender, cut in butter until mixture resembles course crumbs.
Then stir in shredded cheese and garlic, making sure to evenly distribute throughout the mixture.
Make a well in the center of the dry mixture and add milk all at once.  Using a fork, stir just until moistened.
Onto a greased baking sheet, spoon dough by heaping tablespoons to make 12-14 biscuits.
Bake for 10-12 minutes or until golden.  Serve hot with butter.
Hash Brown Patty Au Gratin


Ingredients:
hash brown patties, milk, margarine, salt, pepper, parmesan cheese, parsley flakes, paprika

Directions:
Combine hash brown patty, milk, margarine, onion, salt, and pepper in 1-quart microwave-safe casserole. Cover with casserole lid.
microwave (high] 4-5 minutes or until potatoes are partially thawed, stirring once. Stir in Parmesan cheese.
Microwave (high] 4-5 minutes or until hot and bubbly, stirring once. Sprinkle with parsley and paprika.
Chicken,pumpkin and Spinach Cannelloni


Ingredients:
nutmeg, pancetta, ground chicken, frozen spinach, garlic, ricotta cheese, parmesan cheese, cheddar cheese, olive oil, garlic, onion, white wine, basil leaves, sea salt, black peppercorns

Directions:
Preheat oven to 200°C Put pumpkin, nutmeg, pancetta, chicken mince, spinach, garlic and ricotta in a bowl and mix well to combine.
Cut the lasagna sheets into half.
Place 3 tablespoons of filling at one end of the lasagna square.
Roll up the lasagna square to enclose the filling.
In a heavy based frypan add olive oil.
Add garlic and onion and cook on medium heat until soft and golden.
Add tomato passata and white wine and bring to the boil.
Cook on high heat for 5 minutes or until sauce thickens.
Remove from heat and add basil and season to taste.
Spoon a generous serve of the tomato sauce over the base of a 35cm x 25cm oven proof dish.
Arrange the cannelloni tubes over the top of the sauce in a single layer.
Spoon the remaining sauce over the cannelloni.
Sprinkle combined cheeses over cannelloni and bake for 25 minutes or until pasta is soft and cheese is golden.
Serve cannelloni with a green salad tossed with olive oil, balsamic vinegar, crushed garlic and Dijon mustard dressing.
Chef John's Sausage & Shrimp Jambalaya
Category: soups-stews-and-chili
By Chef John

While true jambalaya is really more of a thicker rice stew than a soup, it's one of those dishes that more stock can be added to easily make it into a soup recipe. Serve garnished with green onion.

Ingredients:
2 tablespoons butter
8 ounces andouille sausage, cut into 1/4-inch slices
2 tablespoons ground paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ cup diced tomatoes
1 large green bell pepper, diced
2 stalks celery, sliced 1/4 inch thick
4  green onions, thinly sliced
1 teaspoon salt
1  bay leaf
1 cup uncooked brown rice
3 cups chicken stock
1 pound large shrimp, peeled and deveined
salt and ground black pepper to taste

Directions:
Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown. Stir in paprika, cumin and cayenne; cook for 1 minute. Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 servings

Calories: 495.3
Fat: 25.2 g
Saturated fat: 9.9 g
Carbohydrates: 37.3 g
Sugars: 3.1 g
Dietary fiber: 5.3 g
Protein: 30.3 g
Cholesterol: 220.9 mg
Sodium: 1909.3 mg
Cali Chicken and Pasta


Ingredients:
onion, white mushrooms, boneless skinless chicken, fresh ground pepper, fresh parmesan cheese, water

Directions:
Break spaghetti in half and cook just to al dente according to package directions.  Before draining, reserve about a cup of the cooking water.
Meanwhile, in a large skillet coated with nonstick spray over medium-high heat, saute onion and mushrooms until golden.
Sprinkle chicken with pepper and italian seasoning.  Add to skillet and cook just until browned, 3 to 4 minutes.
Add thawed vegetables, cover, and reduce heat to medium-low.  Cook 5-7 minutes or until vegetables are tender-crisp.
Stir in pasta, dressing and cheese.  Cook until warmed through.
If mixture becomes dry, gradually add reserved water as needed.
Ham Breakfast Braid
Category: breakfast-and-brunch
By MHFAB1

My step-brother fixes this dish every weekend for his three boys and they all love it. A great breakfast dish that will keep them talking about it all day!

Ingredients:
½ cup milk
4 ounces cream cheese, softened
8  eggs
salt and pepper to taste
2 (8 ounce) packages refrigerated crescent roll dough
4 ounces cooked ham, thinly sliced
1 cup shredded Cheddar cheese

Directions:
Preheat oven to 375  degrees F (190 degrees C). Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a 'braid' shape. Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.

Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hr
Yields: 6 servings

Calories: 586.6
Fat: 39.3 g
Saturated fat: 15.7 g
Carbohydrates: 31.6 g
Sugars: 6.9 g
Protein: 24 g
Cholesterol: 300.6 mg
Sodium: 1100.9 mg
Baked Asparagus and Bacon


Ingredients:
fresh asparagus, bacon, butter, garlic powder

Directions:
Pre heat stove to 425 degrees., Chop fresh asparagus  into 2 inch pieces., Fry bacon until crisp then chop., Steam asparagus., Melt butter in a baking dish, add all ingredients and bake for 15 minutes.
Lower-Fat Chocolate Cheesecake


Ingredients:
chocolate graham cracker crumbs, sugar, light cream cheese, fat free cream cheese, flour, sweetened condensed milk, egg, vanilla extract

Directions:
Preheat oven to 300 degrees.
Spray bottom of 9-inch springform pan with cooking spray.
Combine crumbs and sugar; sprinkle evenly over bottom of pan.
In mixer bowl, beat cheese until fluffy.  Mix in cocoa and flour.  Add sweetened condensed milk, egg whites, egg, chips and vanilla; mix well.
Pour into prepared pan.
Bake 45-50 minutes or until center is set.
Cool.  Chill.  Garnish as desired.  Refrigerate leftovers.
Cereal Milk Smoothie Bowl


Ingredients:
milk, raspberries, strawberry, mango, banana, kiwi, blueberries

Directions:
In a blender combine Fruity Pebbles, yogurt, milk, and ICE., Blend until smooth. Transfer to bowl and decorate with toppings.
Jelly Creatures or Shapes


Ingredients:
salt, caster sugar

Directions:
Preheat oven to 100°C.
Combine egg whites and salt in a large, clean bowl.
Beat or whisk until firm peaks form.
Mix the jelly crystals and caster sugar together and with the mixer still running slowly add the sugar mix to the egg whites.  A tablespoon at a time making sure the sugar dissolves.
Spoon the mixture into a piping bag with a star nozzle, and pipe “creature” shapes onto an oven tray lined with bake paper.
Or with a couple of large soup spoons scoop your mix into 2-3 inch circle. Hollow out the centres to leave room to fit a couple of lollies later once cooked.
Bake for 1 1/2 hours, then remove from the oven and cool.
Add lollies or any decorations.  Eyes etc for creatures.
Venison Pastrami
Category: meat-and-poultry
By Brandons treats

Think venison has to taste like deer? Not with this recipe. Give it a try and you will make it time and time again - it tastes just like pastrami. Your friends will beg you to make this for them all the time!

Ingredients:
5 tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
2 tablespoons brown sugar, or as needed
1 tablespoon coarsely ground black pepper, or as needed
1 tablespoon paprika
1 tablespoon crushed bay leaf
1 teaspoon ground allspice
½ teaspoon garlic powder
5 pounds venison rump roast

Directions:
Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days. Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain. Preheat oven to 250 degrees F (120 degrees C). Season roast with additional black pepper and brown sugar, and place in a roasting pan. Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 5 days
Yields: 1 roast

Calories: 159.6
Fat: 3.1 g
Saturated fat: 1.2 g
Carbohydrates: 2.6 g
Sugars: 1.8 g
Dietary fiber: 0.4 g
Protein: 28.7 g
Cholesterol: 105.8 mg
Sodium: 2377.5 mg
Gluten - Free, Yeast - Free Vegan Pita


Ingredients:
flax seed, guar gum, baking soda, cream of tartar, cumin, kosher salt, warm water, Ener-G Egg Substitute, olive oil, warm water

Directions:
Preheat the oven to 400F and place a pizza stone or an upside down baking sheet inside.
In a large bowl, whisk together the dry ingredients.
In a separate bowl whisk together 1/4 cup warm water and egg replacer, then add to the flours with the oils and another 1/4 cup warm water.
Mix to combine, then slowly add 1/2 cup warm water, mixing to make a wet dough.
Keep mixing until parts of the dough begin to pull away from the sides of the bowl(it won't clump].
Scrape onto a dampened counter and divide into parts.
With wet hands, place one piece of dough on a sheet of parchment paper and, with wet fingertips smooth the dough into a 1/2" thick round.
Repeat with the remaining pieces of dough, placed about 1/2 inch apart on the parchment paper.
Place the parchment paper on the hot pizza stone.
Bake for 5 minutes, then carefully flip and bake for another 5 to 7 minutes, or until lightly brown on both sides.
Allow to cool for 3 to 5 minutes, or until they can be handled. Slice each round in half through the center. With a very sharp knife, gently coax open the center of each pita half.
Once cooled, the pitas will keep for 2 days in a plastic ziploc bag on the counter.
Best Peanut Sauce
Category: side-dish
By sal

Easiest peanut sauce for Chinese style cooking

Ingredients:
½ cup crunchy peanut butter
2 tablespoons soy sauce
1 teaspoon white sugar
2 drops hot pepper sauce
1 clove garlic, minced
½ cup water

Directions:
In a small bowl, stir together peanut butter, soy sauce, sugar, hot pepper sauce and garlic until well mixed. Gradually stir in water until texture is smooth and creamy.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cup

Calories: 199.1
Fat: 16.3 g
Saturated fat: 3.4 g
Carbohydrates: 8.2 g
Sugars: 4.2 g
Dietary fiber: 2 g
Protein: 8.6 g
Sodium: 610.7 mg
Strawberry Truffle (cocktail)


Ingredients:
half-and-half, ice cream

Directions:
Put all of the ingredients into a blender(as an option, you can add some crushed ice.]
Blend until smooth.
Pour into a large glass.
Garnish with a fresh strawberry if desired.
Sit back, relax and enjoy!
Italian Seasoning


Ingredients:
dried oregano, dried parsley, dried rosemary, dried thyme, paprika, black pepper, dried basil

Directions:
Stir ingredients well., Store in a jar with a tight fitting lid., NOTE:  Sweet basil works best.
Fresh Vegetable Basil Soup


Ingredients:
butter, onion, celery, carrot, potato, tomatoes, fresh basil, cauliflower, zucchini, green peas, parmesan cheese

Directions:
Sometimes I add a hot pepper sauce for some bite.
In a 5-qt pan over med heat, melt butter.
Add onion, celery and carrot.
Cook, stir occasionally, until veggies are soft but not brown (10 min].
Add potato, tomatoes, stock, basil to pan.
Bring to boil, then cover and simmer for 15 minutes.
Add cauliflower and zucchini and simmer for about 10 minutes.
Add peas and simmer for about 5 minutes or until all veggies are tender.
Season with salt and pepper.
Serve with cheese.
Cottage Cheese Cheddar Enchiladas With Taco Sauce


Ingredients:
cream-style cottage cheese, fresh garlic, tomatoes, green onions, chili powder, seasoning salt, diced green chilies, corn tortillas, cheddar cheese

Directions:
Set oven to 350 degrees.
Grease a 13 x 9-inch baking dish.
In a bowl mix together cottage cheese, 1-1/2 cups shredded cheddar cheese, tomatoes, green onions, chili powder, seasoned salt and green chilies (if using].
Divide the mixture between the 8 corn tortillas.
Roll up the tortillas and place seasom-side down in the baking dish.
Drizzle the taco sauce over the tortillas and thne sprinkle with 1 cup grated cheddar cheese (or to taste].
Bake for 15-20 minutes or until hot and the cheese has melted.
Cappuccino Creme Brulee


Ingredients:
sugar, instant espresso powder, ground cinnamon, ground nutmeg, vanilla extract, golden brown sugar

Directions:
Preheat over to 325.  Arrange six 3/4 cup ramekins in 13x9x2 metal baking pan.
Combine cream, sugar and espresso powder in heavy saucepan.  Bring to simmer over medium heat, stirring until sugar dissolves.  Remove from heat.
Whisk yolks, cinnamon and nutmeg in medium bowl.  Gradually whisk in cream mixture, then vanilla.  Divide custard among ramekins.
Pour hot water into pan to come halfway up sides of ramekins.  Bake until custards are softly set about 30 minutes.  Remove from water.  Chill until cold, at least 3 hours.
Preheat boiler.  Press 1/2 tablespoon brown sugar through sieve onto each custard.  Broil until sugar bubbles and caramelizes about 2 minutes.  Chill until topping hardens at least 1 hour and up to 4 hours.   Serves cold.
Smoked Pork Carolina Style


Ingredients:
boneless pork shoulder, cider vinegar, catsup, salt, red pepper flakes, sugar, water

Directions:
For the sauce: combine all ingredients in a saucepan, bring to a boil and simmer and stir until the sugar is dissolved; let cool.
Prepare your water smoker about 30 minutes before smoking the pork.
Pour 2 cups of the sauce into the waterpan, then fill with water to one inch from the top of the pan; place it in the smoker.
Place pork on rack above water and brush liberally with sauce (you should have 2 cups left after filling the water pan]; put the cover on the smoker and smoke 5-6 hours, basting with sauce and turning the pork from side to side to color evenly every 30 minutes.
Keep fire burning hot enough to hold smoker temperature at about 225-250°.
When thermometer inserted in center of pork registers 140 degrees, baste the pork with sauce and place into a shallow roasting pan.
Continue roasting in your conventional oven at 325° until meat almost falls apart, about 1 1/2-2 hours.
Cool the meat slightly and shred it, pour any leftover sauce over the pork (I sometimes pour the pan juices over as well, after defatting them a bit]; serve on buns.
Fireside Braised Beef


Ingredients:
beef stew meat, brown sugar, diced tomatoes

Directions:
In a large, heavy ovenproof saucepot, heat the oil over medium-high heat. Sprinkle the meat with salt and pepper and cook, stirring occasionally, until well browned, about 5 minutes. Reduce the heat to medium and add the mirepoix. Sprinkle with salt and pepper and cook, stirring occasionally, until just tender, about 8 minutes.
Add the smoked paprika and sugar and cook, stirring, for 1 minute. Stir in the tomatoes and coffee. Bring to a boil, then cover, and reduce the heat to simmer until the meat is tender, about 45 minutes.
Tip: For freezing and reheating, completely cool the stew. Divide into individual portions in airtight containers and freeze for up to 2 weeks. Run the closed containers under hot water to release the block of stew from the container. Cover with a damp paper towel in a microwave-safe bowl. Microwave until hot, stirring occasionally, about 8 minutes.
Philly Cheese Steak Soup
Category: soups-stews-and-chili
By rawcalls

A creamy, cheesy soup that tastes just like a Philly cheese steak sandwich and is great on a cold winter's night. Serve with a crusty loaf of French bread.

Ingredients:
¾ cup butter
1 (8 ounce) package sliced fresh mushrooms
1  white onion, diced
1  green bell pepper, diced
⅔ cup all-purpose flour
6 cups milk
1 (10.5 ounce) can beef consomme
1 teaspoon salt
1 teaspoon ground black pepper
1 (8 ounce) package provolone cheese, diced
¾ pound sliced roast beef, chopped

Directions:
Melt butter in a large, heavy-bottomed pot or Dutch oven over medium heat; cook and stir mushrooms, onion, and bell pepper in the hot pot until tender, about 5 minutes. Add flour and continue to cook and stir until flour is golden, about 5 minutes more. Gradually whisk milk into vegetable mixture and bring to a simmer. Cook until thickened, stirring often, about 5 minutes. Reduce heat to medium-low. Add beef consomme; season soup with salt and pepper. Slowly stir provolone cheese into soup until cheese is melted, 3 to 5 minutes. Remove from heat and stir in roast beef.

Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Yields: 8 servings

Calories: 447.7
Fat: 30 g
Saturated fat: 18.7 g
Carbohydrates: 20.8 g
Sugars: 10.3 g
Dietary fiber: 1.1 g
Protein: 24.7 g
Cholesterol: 100.4 mg
Sodium: 1291.4 mg
Chicken Stir-Fry


Ingredients:
boneless skinless chicken breast, carrots, broccoli florets, celery, sliced water chestnuts, bamboo shoots, garlic cloves, sugar, low sodium soy sauce, water

Directions:
Mix seasoning, soy sauce, sugar, water, and garlic in small bowl; set aside.
Heat vegetable oil in large (12" or greater] skillet or wok.
Stir-fry chicken until browned (around 10 minutes].
Add vegetables and stir-fry another ten minutes or so (until vegetables are hot and beginning to soften slghtly].
Pour sauce into skillet/wok and continue stir-frying until sauce thickens (1-2 minutes].
Serve with rice, chow mein noodles, and/or some egg drop soup. Enjoy!