xiaoxl/recipe_data huggingface dataset:
Mediterranean Vegetable and Chicken Sandwich Wrap


Ingredients:
"tortilla"

Directions:
Spread hummus over the tortilla.
Place the slices of chicken down the middle of the tortilla so that the ends of each slice overlap.
Arrange the spinach leaves over the chicken.
Top with the artichokes and red peppers.
Fold over the sides of the tortilla and roll up as you would any other wrap.
Cut in half and serve.
Gingerbread Butter


Ingredients:
icing sugar, coconut oil, water, pure vanilla extract, ground cinnamon, ground ginger

Directions:
Pulse cookies in food processor until resembles fine crumbs. Add sugar; pulse until just blended.
Heat oil and water in small saucepan on low heat until oil is melted. Slowly add oil mixture to processor while pulsing. Add vanilla and spices; pulse until just blended and refrigerate.
Special Fried Rice (Rachael Ray's)


Ingredients:
water, white rice, eggs, garlic, fresh ginger, carrot, red bell peppers, green bell pepper, scallions, tamari

Directions:
Bring water to a boil.
Add rice, reduce heat, cover and cook over medium low heat until tender, 15 to 18 minutes.
Spread rice out on a cookie sheet to quick cool it.
(If you have leftover rice you can really speed this dish up].
Heat a wok, wok shaped skillet or large nonstick skillet over high heat.
Add oil to the pan.
Add egg to hot oil and break into small bits as it scrambles.
When eggs are scrambled, add garlic and ginger to the pan.
(If you happen to be out of ginger like I was once, you can add some terriyaki sauce].
Add carrots, pepper, scallions to the pan and quick stir-fry veggies 2 minutes.
Add rice to the pan and combine with veggies.
Fry rice with veggies 2 or 3 minutes.
Add peas and soy sauce to the rice and stir fry 1 minute more, then serve.
Syrup Sponge Pudding
Category: world-cuisine
By TRICIAMARGARET

This is an old family recipe that originates from Yorkshire England -- you can try substituting maple syrup or jam for the golden syrup.

Ingredients:
½ cup margarine
½ cup white sugar
2  eggs, beaten
¼ teaspoon vanilla extract
1 ⅜ cups self-rising flour
2 tablespoons milk
4 tablespoons golden syrup

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease a two pint heat proof bowl or basin. In large bowl, cream together margarine and sugar.  Add, a little at a time, beaten eggs, vanilla and flour, until well mixed.  Fold in milk to make a smooth consistency. Pour syrup in bottom of prepared basin and layer batter over the top.  Cover basin with firmly tied parchment paper covered with foil.  Line a roasting pan with a damp kitchen towel.  Place basin on towel, inside roasting pan, and place roasting pan on oven rack.  Fill roasting pan with boiling water to reach halfway up the sides of the basin. Steam in the oven for 1 to 1 1/2 hours, or until pudding springs back when touched.  Invert onto serving plate and serve warm.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 2 pint pudding

Calories: 546
Fat: 25.5 g
Saturated fat: 4.8 g
Carbohydrates: 73.1 g
Sugars: 31.3 g
Dietary fiber: 1.2 g
Protein: 7.9 g
Cholesterol: 93.1 mg
Sodium: 898.3 mg
Classic Guacamole


Ingredients:
avocados, lime, roma tomato, garlic clove, red onion, cilantro, salt, pepper

Directions:
Separate avocados into a medium bowl. Mash using fork. Add pressed garlic and mix.
Finely mince a handful of cilantro. I've never measured cilantro in my life so I don't know how many tablespoons it is, but maybe close to half a cup.  Add cilantro and mix.
Add 1/4 cup of finely chopped red onion and mix. The reason your mixing every time is to further mash the avocado and of course to mix the flavors.
Start boiling a small pot of water.  Split jalapeno into quarters and remove the seeds.  Finely chop the jalapeno add and mix.  Slit an X in the bottom of your tomato and dip in boiling water for 30-45 seconds and immediately place under cold running water.  Remove skin starting at your X.
Slice tomato into 8ths and remove seeds.  Dice and place into bowl and mix.  Slice lime in two against the grain and drain using salad fork. http://www.youtube.com/watch?v=Y9VN1dVosjw.
Mix in salt and pepper, cover, and refrigerate for 20-30 minutes.  I know some people say to eat guacamole right after prep, but the ingredients need time to marinate.  Remove and enjoy with tortilla chips.
Fantastic Marshmallow Fluff Clone


Ingredients:
light corn syrup, salt, icing sugar, vanilla extract

Directions:
In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick.
Add in icing sugar; beat on low speed until blended.
Beat in vanilla until blended.
Use this in any recipe called for marshmallow creme.
*NOTE* This recipe makes a lot of fluff, but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.
Baked Potato Soup


Ingredients:
chicken bouillon cubes, potatoes, leek, yellow onion, garlic cloves, bacon, milk, sour cream, cheddar cheese, chives

Directions:
Boil bouillon cubes and cubed potatoes with enough water to cover the top of the potatoes in a large pot.
Reduce to low heat after 5 minutes boiling.
Add leek to the pot and cover for 10 minutes.
Saute onion and garlic in a pan, and cook bacon on the side of the pan at the same time.
Add onion and garlic to pot once soft, and remove bacon once cooked.
Dice bacon into small pieces and add to the pot.
Cover for another 10 minutes.
Add milk, sour cream, and cheese and stir until melted and blended (you can increase the heat to achieve this if you want].
Add spices and stir everything together.
Cover for another 15 minutes on very very low heat.
Turn off heat and cover for another few minutes until desired thickness.
Baked Chilie Rellenos Casserole


Ingredients:
green chili peppers, monterey jack cheese, eggs, milk, flour, baking powder, salt, cheddar cheese

Directions:
Drain peppers, halve lenthwise, remove seeds.
Cut cheese in strips to fit inside peppers. Wrap each pepper around a strip of cheese.
Place stuffed peppers in a 10 x 6 x 2 baking dish.
Combine eggs and milk, then beat in flour, baking powder, and salt until smooth. Pour mixture over peppers in the baking dish and sprinkle with shredded cheddar cheese.
Bake at 350 degrees for 30 minutes, or until golden brown.
Chilled Cucumber-Dill Soup
Category: soups-stews-and-chili
By Cheryl

Another way to use up all those cucumbers that spring off the vine in summer. This is a spicy dill cucumber soup chilled to take down the heat a notch in summer. This soup is great made a day ahead and keeps for 3 days. Serve with some thin wheat crackers.

Ingredients:
4 large cucumbers - peeled, seeded, and cubed, divided
½ cup finely chopped yellow onion, divided
½ cup finely chopped celery, divided
½ cup grated carrots, divided
4 medium jalapeno peppers, seeded and finely chopped
¼ cup Greek yogurt
¼ cup sour cream
2 teaspoons white sugar
1 teaspoon garlic powder
1 teaspoon dried dill weed
1 teaspoon salt, or more to taste
1 teaspoon ground black pepper, or more to taste

Directions:
Set 1/4 cup of cubed cucumber aside. Place remaining cucumbers, 1/4 cup onion, 1/4 cup celery, 1/4 cup carrots, jalapeno peppers, Greek yogurt, sour cream, sugar, garlic powder, dill, salt, and pepper into the bowl of an 8-cup electric blender or food processor and pulse until all ingredients are just blended. Pour into a large bowl and stir in reserved 1/4 cup cucumber and remaining onion, celery, and carrots to add a little crunch to an otherwise creamy mixture. Taste for salt and pepper, adding more if desired. Place into the refrigerator for at least 4 hours before serving.

Prep time: 30 mins
Total time: 4 hrs 30 mins
Yields: 6 servings

Calories: 82.3
Fat: 3.2 g
Saturated fat: 1.8 g
Carbohydrates: 12.8 g
Sugars: 6.6 g
Dietary fiber: 2 g
Protein: 2.6 g
Cholesterol: 6.1 mg
Sodium: 419.1 mg
Stuffed Chicken Breast


Ingredients:
boneless skinless chicken breasts, fresh basil, back bacon

Directions:
Butterfly chicken breasts, spread each with half the cheese, sprinkle with shredded basil. Fold breast back into shape and fix by wrapping in bacon rasher. Wrap tightly in cling film and refrigerate until needed.
Heat oven to 180°C.
Remove cling film and place chicken on baking tray, brush with very little oil and bake for 30-40 mins, depending on size of breasts.
I serve with mixed salad and baby new potatoes.
It's very simple to prepare, and can be made well in advance so it's a good option for a dinner party.
Can be served hot or cold.
Seared Orange Duck Breast


Ingredients:
boneless skinless duck breasts, salt, white pepper, garlic cloves, sake, tamari, honey, canola oil

Directions:
Combine duck, rind, salt, pepper and garlic in a covered dish and refrigerate at least 30 minutes.
Preheat oven to 400 degrees.
Combine the orange juice, sake, tamari and honey in a small sauce pan; bring to a boil.  Reduce heat and simmer until liquid in reduced to 2/3.
Heat oil in an oven-safe skillet.  Add duck and sear each side - the time you should leave it on each side depends on the thickness of the duck and your preference for the doneness.
Drizzle the duck with a few tablespoons of the sauce.  Bake for 5 - 10 minutes, again depending on the thickness of the duck breast and your preference for the doneness.
Remove duck from the pan, slice into strips and top with the sauce.  Serve with rice and a healthy, steamed veggie.
Additional notes: The picture is from my first attempt at this recipe, which admittedly is a hack from a CookingLight recipe.  The duck was cooked more than I prefer, but it was still delicious.  The sauce was thin, so you could add corn starch to thicken it, but I would rather have a thin sauce.  It is very flavorful.  I also drizzled it on the rice and snow peas.
No Cook Applesauce
Category: side-dish
By Tina M.

Yummy applesauce for the whole family. This serving size is for a crowd so you might want to make it smaller. Everyone will love it.

Ingredients:
12  apples - peeled, cored, and chopped
1 cup brown sugar
1 cup water
1 ½ tablespoons lemon juice
1 teaspoon ground cinnamon

Directions:
Blend apples, brown sugar, water, lemon juice, and cinnamon in a blender until smooth.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 106.8
Fat: 0.2 g
Carbohydrates: 28 g
Sugars: 24.1 g
Dietary fiber: 2.6 g
Protein: 0.3 g
Sodium: 5.4 mg
Italian Broccoli With Tomatoes


Ingredients:
broccoli florets, water, dried oregano, pepper, lemon juice, tomatoes, part-skim mozzarella cheese

Directions:
Wash and cut broccoli florets in 1/2 inch pieces.
Place broccoli and water in a shallow, round microwave-safe dish.
Cover with plastic wrap or lid and microwave on HIGH for 5-7 minutes or until tender (every microwave is different, so keep an eye on them!].
Stir several times- Drain.
Stir in oregano, pepper, lemon juice and tomato wedges.
Sprinkle cheese on top.
Cover and microwave to melt cheese.
Let stand 2 minutes before serving.
Artichoke and Crab Spread
Category: appetizers-and-snacks
By Joanne

I bought a similar spread at the grocery store a while back, and I thought that I could do it better and cheaper myself.  You can use imitation crab, instead of the real thing if you like.  I use cooked and frozen artichoke hearts or you can buy fresh artichokes, and cook the hearts up yourself.

Ingredients:
3  frozen cooked artichoke hearts, thawed and quartered
2 (8 ounce) packages cream cheese, softened
4 ounces crabmeat
3  green onions
1 clove garlic
1 teaspoon lemon juice

Directions:
Place artichoke hearts, crab, green onions, garlic, and lemon juice in a food processor and pulse until chopped fairly small. Add cream cheese and puree until smooth. Pour dip into a non-metallic bowl, and chill for 1 hour. Serve with crackers or vegetables.

Prep time: 15 mins
Total time: 1 hr 15 mins
Yields: 3 cups

Calories: 142.9
Fat: 13.2 g
Saturated fat: 8.2 g
Carbohydrates: 1.7 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 5 g
Cholesterol: 49.5 mg
Sodium: 152.7 mg
Easy Fish Florentine


Ingredients:
spinach souffle, wheat germ, parmesan cheese, lemon wedge

Directions:
Preheat oven to 400°F.
Thaw fish, if frozen.
Place fish fillets in a single layer in a 12 x 7 1/2 x 2-inch baking dish.
Spoon souffle on top.
Combine crushed crackers, wheat germ, and Parmesan cheese; sprinkle over all.
Bake, uncovered, for 15-20 minutes or until fish flakes easily when tested with a fork.
Garnish with lemon wedges, if desired.
Emeril's Potato Casserole


Ingredients:
unsalted butter, yellow onion, salt, ground black pepper, ham, all-purpose flour, mild cheddar cheese

Directions:
Make sure the oven rack is in the center position and preheat the oven to 425ºF.
Place the potato nuggets in a 9 by 13-inch casserole dish and bake for 15 minutes. Using oven mitts or pot holders, carefully remove the dish from the oven and turn the Tater Tots with tongs. Return the dish to the oven and bake until crisp, about another 15 minutes. Using the mitts or pot holders, remove the dish from the oven.
Reduce the oven temperature to 375ºF.
In a medium, heavy saucepan, melt the butter over medium heat.
Add the onion, salt, and pepper, and cook until soft, about 4 minutes, stirring occasionally with a large wooden spoon.
Incorporate the ham and cook, stirring, for 2 minutes.
Add the flour and cook, stirring constantly, for 2 minutes.
Pour in the milk and bring to a boil, stirring frequently. Reduce the heat to medium-low and simmer, stirring occasionally, for 2 minutes, or until thickened.
Using the mitts or pot holders, remove the saucepan from the heat and add 2 cups of the cheese. Stir until thoroughly combined.
Pour the milk mixture over the Tater Tots and sprinkle with the remaining 1 cup of cheese.
Bake in the oven until bubbly and golden brown, about 35 minutes.
Using the mitts or pot holders, remove from the oven and let rest for 5 minutes before serving.
Protein Lunch Box


Ingredients:
eggs, mayonnaise, light mayonnaise, shallot, fresh dill, pickle, romaine lettuce, sunflower seeds, strawberries

Directions:
For the egg salad: Place the eggs in a medium saucepan and cover with water. Bring to a boil and turn off the heat. Cover and leave the eggs in the hot water for 10 minutes. Remove the eggs from the water and place in an ice bath for 5 minutes, then peel the shells.
Dice the eggs and combine with the mayonnaise, shallots, dill and pickles in a bowl. Season the egg salad with salt and pepper. Set aside.
Cut the pitas in half and line each interior with a romaine leaf. Divide the egg salad among the pita halves. Be gentle with the pitas as they break easily.
For the lunch box: Lay out four lunch containers. Divide the yogurt into 4 portions and sprinkle each with chia seeds on top. Place a yogurt portion, 1 pita half and 4 strawberries into each lunchbox.
Strawberry Blueberry Pound Cake Trifle


Ingredients:
strawberry, blueberries, heavy whipping cream, powdered sugar

Directions:
Cut pound cake into slices.
Find a glass about the size of your trifle glass and cut 4 circles and insert in bottom of trifle glasses.
Wash, trim and slice strawberries (reserve 4 strawberries for tops].
Wash blueberries.
Whip cream and powdered sugar until peaks form.
Place a layer of strawberry slices on top of each.  Top strawberries with whipped cream and level it off.
Gently place a ring of blueberries around glass.
Place a strawberry in each center and serve.
Kim's Salsa
Category: appetizers-and-snacks
By Kimberly

This recipe is a favorite of all my friends. Whenever they come over, they want to leave with a jar. Therefore, when I make it I can 14 GALLONS each time. I figure, if I'm gonna spend all day making it, I might as well only do it once a year! I like to serve this salsa with tortillas or use it in cooking. It's great in scrambled eggs and chili.

Ingredients:
1 (28 ounce) can whole tomatoes, chopped and liquid reserved
1 (6 ounce) can tomato paste
½  onion, chopped
1  green bell pepper, chopped
6 cloves garlic, minced
¾ cup finely chopped jalapeno peppers
2 tablespoons white sugar
1 teaspoon chili powder
1 cup red wine vinegar
1 tablespoon salt
1 tablespoon ground cumin

Directions:
Combine the tomatoes, tomato paste, onion, green pepper, garlic, jalapenos, sugar, chili powder, vinegar, salt, and cumin in a large saucepan. Bring mixture to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the salsa is thickened and is noticeably darker in color, at least two hours. Cool and store it in the refrigerator for up to two weeks or in the freezer for three months.

Prep time: 30 mins
Cook time: 2 hrs
Total time: 2 hrs 30 mins
Yields: 3 pints

Calories: 24.9
Fat: 0.2 g
Carbohydrates: 5.8 g
Sugars: 3.2 g
Dietary fiber: 0.9 g
Protein: 0.8 g
Sodium: 394.7 mg
Not Yo' Mamma's Red Beans


Ingredients:
salt, onion powder, dried basil, garlic powder, dry mustard, ground black pepper, white pepper, dried oregano, cayenne, onions, green bell pepper, celery, broth, cooked long-grain rice

Directions:
Day 1: Rinse beans, place in a medium bowl and add enough water to cover by 3 or 4 inches. Soak overnight in the refrigerator. As the beans absorb the water, they will more than double in volume.
Day 2: Combine the first 9 ingredients in a small bowl. Drain and rinse the beans. Drain again and set aside.
Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. (If using a lighter pot, use lower heat.] Add 2 cups of the onions, bell pepper, celery and 1 tablespoon of the seasoning mix. Stir and cook until vegetables start to brown, about 5 minutes. Add 1/2 cup of the chicken stock, scrape the bottom of the pot to clear all browned bits, and cook 3 minutes.
Add the remaining onions, stir, and cook 5 minutes. Add the drained beans, 5 cups of the stock, and the remaining seasoning mix.
Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking and reducing heat if mixture is boiling too rapidly.  Add 1 cup grape juice and continue to cook for 25 minutes. Caution: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pot frequently. Add the remaining stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30-35 minutes.
Serve over rice.
Grilled Pork Loin Chops
Category: main-dish
By ScorpioGG

Tangy, a little sweet, very moist and very easy to prepare -- you're going to love these grilled chops. They turn out wonderfully tasty with an awesome array of flavors. You might want to throw an extra chop on the grill for leftovers, because you will have a craving for it the next day -- guaranteed.

Ingredients:
2 cloves garlic, minced
2 tablespoons brown sugar
3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons Worcestershire sauce
2 teaspoons ketchup
½ teaspoon ground ginger
½ teaspoon onion powder
¼ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
2 (6 ounce) thick-cut boneless pork loin chops

Directions:
Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C). Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly; serve sauce with chops.

Prep time: 10 mins
Cook time: 25 mins
Total time: 4 hrs 35 mins
Yields: 2 servings

Calories: 429
Fat: 8.4 g
Saturated fat: 2.8 g
Carbohydrates: 49.3 g
Sugars: 43.4 g
Dietary fiber: 0.6 g
Protein: 39.5 g
Cholesterol: 97.9 mg
Sodium: 1725.7 mg
Get a Husband Brunswick Stew
Category: soups-stews-and-chili
By RAKESTRAW

The thickest, most wonderful Brunswick Stew you've ever had. Those of you who've never had Brunswick Stew will just die.... If you've had it before, you won't believe it. Old family recipe and the best stew around!!!

Ingredients:
1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 ½ pounds ground pork
1 ½ pounds ground beef
1 (3 pound) whole cooked chicken, deboned and shredded
3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
1 cup ketchup
½ cup hickory flavored barbeque sauce
salt and pepper to taste
1 teaspoon hot sauce to taste
1  green bell pepper
3 (14.75 ounce) cans cream style corn

Directions:
Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain. Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened. Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

Prep time: 30 mins
Cook time: 3 hrs
Total time: 3 hrs 30 mins
Yields: 16 servings

Calories: 379.7
Fat: 18.8 g
Saturated fat: 6.2 g
Carbohydrates: 25.3 g
Sugars: 10.8 g
Dietary fiber: 2.1 g
Protein: 28.5 g
Cholesterol: 89.8 mg
Sodium: 836.1 mg
Pesto Pasta with Chicken
Category: world-cuisine
By Kristin

Easy and delicious pasta with chicken. Serve with crusty bread and salad for a quick dinner. Use as much or as little pesto sauce as you like. Using homemade pesto will taste even better, but it adds to prep time. Enjoy!

Ingredients:
1 (16 ounce) package bow tie pasta
1 teaspoon olive oil
2 cloves garlic, minced
2  boneless skinless chicken breasts, cut into bite-size pieces
crushed red pepper flakes to taste
⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
½ cup pesto sauce

Directions:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 8 servings

Calories: 328
Fat: 10.1 g
Saturated fat: 2.5 g
Carbohydrates: 43.3 g
Sugars: 1.9 g
Dietary fiber: 2.7 g
Protein: 17.4 g
Cholesterol: 22.1 mg
Sodium: 153.5 mg
Pork and Vegetable Stir Fry


Ingredients:
oyster sauce, dry sherry, Chinese wine, garlic clove, hot red pepper flakes, corn, canola oil, scallions, sugar snap peas, bok choy, shiitake mushroom, bean sprouts, cilantro

Directions:
Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.