A fusion of different Asian flavors in one stir-fry.
Serve the finished stir-fry over the finished rice. Garnish with the sliced green tops of the scallions.
To the pot of cooked rice, stir in the dressed persimmon or pear (including any liquid). Taste, then season with salt and pepper if desired.
Turn off the heat and fluff with a fork. Cover to keep warm.
Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring.
In a small pot, combine the ingredients.
Place in a bowl and top with the vinegar. Season with salt and pepper; stir to coat.
Core and medium dice the persimmon or pear.
Turn off the heat. Taste, then season with salt and pepper if desired.
To the pan, add the sauce and chopped bok choy leaves. Cook, stirring frequently, 1 to 2 minutes, or until the leaves are wilted and the chicken is cooked through.
In a separate bowl, combine the ingredients, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Whisk until the sugar has dissolved.
Add the prepared carrot mixture.
In a bowl, combine the ingredients.
Add the seasoned chicken in an even layer. Cook, without stirring.
In a large pan (nonstick, if you have one), heat olive oil on medium-high.
Pat the chicken dry with paper towels; season with salt and pepper.
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