September 1, 2020
Hey Cooped Up Cooking with Katie & Becca Fans!! Here are the recipes from today’s show!
Toss the chicken with the salt, pepper, ginger and 1 teaspoon all-purpose cornstarch. Cover and refrigerate for 20 minutes.
Cook snow peas in boiling water until tender, about 1 minute. Using a slotted spoon, transfer the sugar snap peas to an ice bath until cool. Drain and set aside.
In a small bowl, combine the oyster sauce, remaining 2 tablespoons all-purpose cornstarch and sugar.
Bring a large pot of water to a boil over high heat. Add the noodles and cook until almost al dente, about 5 minutes for dried noodles, 3 minutes for fresh. Drain well and set aside.
Heat half the oil in a wok or skillet over medium-high heat. Add the noodles and separate to cover the bottom of the pan forming a large pancake. Brown, about 3 minutes, and turn over. Brown the other side for 3 minutes. Transfer to a platter.
Heat the remaining oil in the wok or skillet over medium-high heat. Add the chicken and garlic and stir-fry for 1 minute. Add the mushrooms and bean sprouts and stir-fry for 2 minutes. Add the chicken stock and heat until boiling. Add the all-purpose cornstarch mixture and stir until thickened and all the ingredients are nicely coated. Add the reserve sugar snap peas and stir-fry 30 seconds. Dish and serve immediately.
Cook noodles according to package directions.
Heat a wok or large skillet over medium high heat. Add 1 tbsp of the oil and swirl to coat. Add the onion and garlic and stir-fry until fragrant, about 30 seconds. Add the beef and stir-fry for 1 minute.
Add the remaining oil and then the vegetables and scallions. Stir-fry for 3-4 minutes. Add the sesame oil, soy sauce and sugar. Toss to coat for 30 seconds. Dish out onto a platter and garnish with sesame seeds.