Type what you have

Ingredients

• ✓ sherry
• mushroom
• chicken broth
• onion
• thyme
• butter
• all-purpose flour
• salt
• black pepper
• half and half

Instructions

1. 1 Gather all ingredients.
2. 2 Simmer mushrooms, stock, onion, and thyme in a large heavy saucepan until vegetables are tender, 10 to 15 minutes.
3. 3 Carefully transfer the hot mixture to a blender or food processor. Cover and hold lid down with a potholder; pulse until creamy but still with some chunks of vegetable.
4. 4 Melt butter in the same saucepan. Whisk in flour until smooth. Whisk in salt and pepper. Slowly whisk in half-and-half and mushroom mixture.
5. 5 Bring soup to a boil and cook, stirring constantly, until thickened.
6. 6 Stir in sherry. Taste and season with more salt and pepper if needed.
7. 7 Enjoy!

By Karena

Ingredients

• ✓ sherry
• butter
• flour
• mushroom
• chicken broth
• milk
• spinach
• green onion
• nutmeg
• salt
• pepper
• shrimp

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Whisk in flour, and cook until the mixture turns a darker yellow color, about 5 minutes. Stir in the mushrooms, and cook for 2 minutes.
2. 2 Whisk in the sherry, chicken broth, and milk, then add the spinach, green onion, nutmeg, salt, and pepper. Bring to a boil over high heat, whisking constantly, then reduce heat to medium low, and simmer until the spinach is tender, 15 to 20 minutes. Garnish with shrimp to serve.

By SunnyByrd

Ingredients

• ✓ sherry
• butter
• olive oil
• onion
• beef broth
• thyme
• salt
• pepper
• bread
• provolone cheese
• swiss cheese
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter with olive oil in an 8-quart stock pot over medium heat. Add onions to butter and continually stir until tender and translucent. Do not brown the onions.
3. 3 Add beef broth, sherry, and thyme. Season with salt and pepper. Let simmer for 30 minutes. Meanwhile, preheat the oven's broiler.
4. 4 Ladle soup into oven-safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on a rimmed sheet pan.
5. 5 Broil in the preheated oven until cheese bubbles and browns slightly, 2 to 3 minutes.
6. 6 Serve hot and enjoy!

By Lori Levin

Ingredients

• ✓ sherry
• breakfast sausage
• sage
• butternut squash
• celery
• carrot
• onion
• chicken broth
• beef broth
• brown sugar
• pumpkin pie spice
• half and half
• black pepper
• sour cream

Instructions

1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Ingredients

• ✓ sherry
• butter
• onion
• garlic
• potato
• carrot
• chicken broth
• cauliflower
• milk
• salt
• black pepper
• nutmeg
• parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes.
3. 3 Add potatoes and carrots; cook and stir until beginning to soften, about 5 minutes.
4. 4 Pour in broth and bring to a boil. Stir in cauliflower, then cover, reduce the heat, and simmer until vegetables are tender, 10 to 20 minutes. Remove from the heat.
5. 5 Purée soup with an immersion blender until smooth.
6. 6 Return to the stove and stir in milk, salt, pepper, nutmeg, and sherry over low heat. Cook until heated through, 3 to 4 minutes.
7. 7 Garnish with parsley and enjoy!

By Vivien

Ingredients

• ✓ sherry
• butter
• all-purpose flour
• seafood stock
• salt
• pepper
• shrimp
• onion
• tomato paste
• paprika
• garlic
• brandy
• heavy cream
• old bay seasoning
• hot pepper sauce
• worcestershire sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.
3. 3 Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.
4. 4 Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.
5. 5 Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.
6. 6 Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.
7. 7 Dice shrimp; add to a medium skillet over medium heat and cook until opaque.
8. 8 Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.

By AFGLEZ

Ingredients

• ✓ sherry
• half-and-half
• almond
• black pepper
• parsley
• mustard powder
• curry powder
• salt
• chicken breast
• wild rice
• chicken broth
• all-purpose flour
• mushroom
• carrot
• celery
• onion
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large saucepan over medium heat. Stir in onion, celery, and carrots and sauté for 5 minutes. Add mushrooms and sauté for 2 more minutes. Then add flour and stir well.
3. 3 Gradually pour in chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
4. 4 Add rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds, and sherry.
5. 5 Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
6. 6 Enjoy!

By Sue

Ingredients

• ✓ sherry
• teriyaki sauce
• garlic
• ginger root
• sesame oil
• swordfish steak

Instructions

1. 1 In a large saucepan combine teriyaki sauce, sherry, garlic, ginger, and sesame oil. Bring to a boil. Set the marinade aside to cool for 10 minutes.
2. 2 Place fish in a shallow baking dish. Pour 1/2 of the marinade over the fish. Flip the fish over and pour the remaining marinade on the fish. Coat entire fish with marinade. Refrigerate the fish for 1 1/2 hours, turning the fish over often.
3. 3 Grill the fish over medium-high heat for 4 minutes. Flip the fish over and grill it another 4 minutes. Fish should flake easily with a fork when done. Serve hot!

By Jessie

Ingredients

• ✓ sherry
• pork sparerib
• garlic powder
• vegetable oil
• soy sauce
• brown sugar

Instructions

1. 1 Cut ribs into 1-rib pieces and toss with 1 teaspoon garlic powder. Brown half of ribs in hot oil in Dutch oven over medium-high heat; remove. Brown remaining ribs. Drain fat from pan. Return ribs to pan; stir 1/3 cup water, less sodium soy sauce, sherry and brown sugar. Cover and simmer 1 hour, or until ribs are done, stirring occasionally.

By Kikkoman

Ingredients

• ✓ sherry
• teriyaki sauce
• orange juice
• ginger root
• garlic
• black pepper
• allspice
• pork chop

Instructions

1. 1 To Make Marinade: In a medium, non-reactive bowl, mix the teriyaki sauce, orange juice, sherry, ginger root, garlic, pepper and allspice. Add pork chops to bowl, cover, and marinate in refrigerator for 6 hours, turning as needed.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Remove chops and marinade from refrigerator. Remove cover and bake in the preheated oven for 30 to 40 minutes, or until internal temperature of meat has reached 145 degrees F (63 degrees C).

By Valerie Serao

Ingredients

• ✓ sherry
• stir-fry sauce
• cornstarch
• ground pork
• onion
• garlic
• cilantro leaves
• sesame oil
• iceberg lettuce

Instructions

1. 1 Combine stir-fry sauce, sherry, and cornstarch; set aside.
2. 2 Stir-fry pork, onion, and garlic in a wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook and stir until pork is evenly coated with sauce. Off heat, stir in cilantro and sesame oil.
3. 3 Serve desired amount of pork mixture in a lettuce leaf; wrap to enclose.

By Kikkoman

Ingredients

• ✓ sherry
• hoisin sauce
• soy sauce
• barbecue sauce
• green onion
• garlic
• ginger root
• flank steak
• skewer

Instructions

1. 1 In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
2. 2 Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
3. 3 Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
4. 4 Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

By Vivian Chu

Ingredients

• ✓ sherry
• chicken thigh
• fish sauce
• lime juice
• brown sugar
• sweet chili sauce
• garlic
• sriracha sauce
• sesame oil
• lemongrass paste

Instructions

1. 1 Place chicken in a gallon-sized resealable plastic bag. Whisk together fish sauce, lime juice, sherry, brown sugar, chili sauce, minced garlic, Sriracha sauce, sesame oil, and lemongrass paste in a bowl and pour over chicken. Seal the bag and toss to coat. Refrigerate for at least 2 hours, but up to 8 hours for maximum flavor.
2. 2 Preheat an outdoor grill to medium-high heat and lightly oil the grill. Remove chicken from marinade, discarding marinade.
3. 3 Grill until chicken is no longer pink in the center and the juices run clear, about 12 minutes total, turning halfway through the cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a serving platter and let rest 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ sherry
• ketchup
• brown sugar
• soy sauce
• hoisin sauce
• mustard
• garlic
• ginger
• 5-spice powder
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Mix ketchup, brown sugar, soy sauce, sherry, hoisin sauce, Dijon mustard, garlic, ginger, 5-spice powder, and pepper in a saucepan over medium-low heat. Cook and stir until flavors combine, 10 to 15 minutes.

By Kelly Joy

Ingredients

• ✓ sherry
• brussels sprout
• olive oil
• soy sauce
• chicken broth
• rice vinegar
• sambal oelek
• cornstarch
• peanut
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large rimmed baking sheet with aluminum foil.
2. 2 Toss the Brussels sprouts and olive oil together in a bowl and spread out on the prepared baking sheet.
3. 3 Bake in the preheated oven until soft, about 20 minutes.
4. 4 Meanwhile combine soy sauce, chicken broth, rice vinegar, sambal oelek, sherry, and cornstarch in a small bowl. Whisk until smooth. Pour mixture into a large saucepan and cook over low heat until sauce is thickened and Brussels sprouts are done cooking. Add Brussels sprouts to saucepan and toss to coat with sauce. Return Brussels sprouts to baking sheet.
5. 5 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high heat.
6. 6 Broil Brussels sprouts until browned, about 5 minutes. Garnish with peanuts and green onions.

By Soup Loving Nicole

Ingredients

• ✓ sherry
• soy sauce
• chicken broth
• rice vinegar
• sambal oelek chili paste
• cornstarch
• olive oil
• cauliflower
• peanut
• garlic
• green onion

Instructions

1. 1 Combine soy sauce, chicken broth, vinegar, chili paste, sherry, and cornstarch in a large bowl. Mix until cornstarch is dissolved. Set sauce aside.
2. 2 Heat oil in a large skillet over medium-high heat. Cook cauliflower until golden brown and charred in places, about 15 minutes. Reduce heat to low. Stir in the sauce and cook until sauce starts to thicken, about 2 minutes. Add peanuts and garlic and cook for 2 minutes more.
3. 3 Transfer to a serving dish and garnish with green onion tops.

By Soup Loving Nicole

Ingredients

• ✓ sherry
• soy sauce
• vegetable oil
• shallot
• garlic
• ginger
• five-spice powder
• serrano pepper
• brown sugar
• anise seed
• salt
• chicken

Instructions

1. 1 In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
2. 2 Preheat grill for high heat.
3. 3 Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.

By Nikki2312

Ingredients

• ✓ sherry
• brown sugar
• soy sauce
• hoisin sauce
• honey
• sriracha sauce
• food coloring
• garlic
• sesame oil
• five-spice powder
• liquid smoke
• chicken thigh

Instructions

1. 1 Whisk together brown sugar, soy sauce, hoisin sauce, honey, Sriracha sauce, sherry, food coloring, garlic, sesame oil, five-spice powder, and liquid smoke in a bowl; pour into a resealable plastic bag. Add chicken thighs, squeeze out excess air from the bag, and seal. Toss the bag gently to coat chicken with marinade. Chill in the refrigerator to marinate for 24 to 48 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
3. 3 Remove chicken from marinade and place on the rack in the prepared roasting pan.
4. 4 Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
5. 5 Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of thighs should read at least 165 degrees F (74 degrees C).

By Tracy Hamilton

Ingredients

• ✓ sherry
• chicken breast
• soy sauce
• cornstarch
• vegetable oil
• zucchini
• green bell pepper
• broccoli
• garlic
• chicken broth
• vegetable oil
• green onion

Instructions

1. 1 Mix chicken, soy sauce, sherry, and cornstarch together in a large bowl.
2. 2 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat; cook and stir zucchini, bell pepper, broccoli, and garlic for 2 to 3 minutes. Add chicken broth, cover, and simmer until vegetables are tender, 4 to 5 minutes. Transfer vegetables and sauce to a large bowl and wipe the skillet clean.
3. 3 Heat remaining 1 tablespoon vegetable oil over medium-high heat; cook and stir chicken until meat is no longer pink in the center, about 5 minutes. Stir in vegetables; continue to cook and stir for 2 to 3 minutes more. Sprinkle with green onions.

By Michael Scovetta

Ingredients

• ✓ sherry
• butter
• shallot
• garlic
• ginger root
• chicken broth
• soy sauce
• black pepper
• shrimp
• green onion
• sesame oil
• sesame seed

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Melt butter in the pot. Add shallot and saute for 1 minute. Add garlic and ginger to the pot and saute for 1 minute more.
2. 2 Pour in sherry and scrape the bottom of the pot to loosen any browned bits. Allow sherry to cook for 3 minutes, then push Cancel. Stir in the chicken broth, soy sauce, and pepper. Add shrimp to the pot.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in 2 tablespoons green onions and sesame oil. Garnish with sesame seeds and remaining green onions.

By fabeveryday

Ingredients

• ✓ sherry
• spaghetti
• peanut oil
• shrimp
• garlic
• sesame oil
• ginger
• chicken broth
• soy sauce
• sriracha sauce
• butter
• lime
• green onion
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
2. 2 Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side; transfer to a plate.
3. 3 Add sherry, garlic, sesame oil, and ginger paste to the skillet; cook until fragrant, about 2 minutes. Add broth, soy sauce, and Sriracha; cook for 4 minutes. Add butter; cook until melted, about 1 minute.
4. 4 Return shrimp to the skillet; cook 4 minutes. Off heat, stir in lime juice.
5. 5 Divide spaghetti among 4 plates; top with shrimp scampi. Garnish with green onions and sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ sherry
• soy sauce
• sesame oil
• chicken breast
• water
• rice vinegar
• sugar
• cornstarch
• canola oil
• red chile pepper
• green onion
• bok choy
• gingerroot
• peanut
• brown rice

Instructions

1. 1 Stir together 2 teaspoons soy sauce, the sherry, and sesame oil in a bowl. Add chicken and toss to coat. Cover and let marinate at room temperature 20 minutes. Meanwhile, stir together water, rice vinegar, sugar, cornstarch, and remaining 3 teaspoons soy sauce; set aside.
2. 2 Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Stir-fry chicken until nearly cooked through, about 5 minutes. Remove chicken. Add chile peppers, green onions, and remaining 2 teaspoons canola oil to skillet; stir-fry 1 minute. Add bok choy and ginger; stir-fry 1 minute more. Add chicken and soy sauce mixture; cook until bubbling. Sprinkle with peanuts and serve with rice.

By LucyFitz46

Ingredients

• ✓ sherry
• soy sauce
• chicken broth
• pineapple juice
• brown sugar
• honey
• garlic
• sesame oil
• ginger
• red pepper flakes
• water
• cornstarch
• pork shoulder roast
• sesame seed

Instructions

1. 1 Combine soy sauce, chicken broth, pineapple juice, brown sugar, sherry, honey, garlic, sesame oil, ginger, and red pepper flakes in a saucepan over medium heat. Whisk the cold water and cornstarch in a small bowl until you have a thin slurry, and add to the saucepan, stirring to incorporate.
2. 2 Bring sauce to a boil. Reduce heat and simmer to slightly thicken, stirring occasionally, 3 to 4 minutes. Remove teriyaki sauce from heat.
3. 3 Place pork roast in a slow cooker and pour teriyaki sauce over the top. Cook on Low until the pork is tender and falls apart when pulled with a fork, 6 to 8 hours.
4. 4 Remove the pork from the cooker and let rest for 5 minutes before shredding with 2 forks.
5. 5 Return the shredded meat to the pot, mix with the sauce, and let it warm up for about 5 minutes. Sprinkle with sesame seeds and serve.

By lutzflcat

Ingredients

• ✓ sherry
• ✓ sherry
• black pepper
• salt
• green onion
• onion
• broccoli
• vegetable oil
• sambal oelek
• oyster sauce
• soy sauce
• ginger root
• garlic
• soy sauce
• cornstarch
• vegetable oil
• chicken breast

Instructions

1. 1 Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl.
2. 2 Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more.
3. 3 Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.

By anemptyroad

Ingredients

• ✓ sherry
• flank steak
• chicken stock
• cornstarch
• chili oil
• hoisin sauce
• oyster sauce
• sugar
• soy sauce
• red pepper flakes
• peanut oil
• garlic
• swiss chard
• green onion
• salt
• black pepper

Instructions

1. 1 Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
2. 2 Remove beef from the freezer and slice across the grain into very thin slices.
3. 3 Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
4. 4 Remove from the freezer and allow to defrost, about 30 minutes.
5. 5 Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
6. 6 Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

By CHEFANDERSEN

Ingredients

• ✓ sherry
• vegetable oil
• chicken breast
• red bell pepper
• onion
• snow pea
• water
• hoisin sauce
• soy sauce
• ginger root
• rice vinegar
• sesame oil
• oyster sauce
• sugar
• cornstarch
• garlic

Instructions

1. 1 Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
2. 2 Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
3. 3 Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.

By lutzflcat

Ingredients

• ✓ sherry
• baby spinach
• green onion
• bean sprout
• shrimp
• garlic
• ginger
• celery
• onion
• carrot
• canola oil
• black pepper
• brown sugar
• sesame oil
• soy sauce
• oyster sauce
• chicken stock
• chow mein noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
2. 2 Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
3. 3 Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
4. 4 Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

By Pam Lolley

Ingredients

• ✓ sherry
• green onion
• red pepper flakes
• garlic
• ginger root
• celery
• snow pea
• onion
• red bell pepper
• olive oil
• brown sugar
• cornstarch
• sesame oil
• water
• oyster sauce
• soy sauce
• hoisin sauce
• ground beef
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Meanwhile, cook ground beef in a large skillet over medium heat until browned and crumbly, but still a little chunky, about 5 minutes. Remove from skillet and set aside.
3. 3 Whisk hoisin sauce, soy sauce, oyster sauce, water, sherry, sesame oil, cornstarch, and brown sugar together in a small bowl.
4. 4 Heat olive oil in the same skillet over medium-high heat. Add red bell pepper, onion, snow peas, celery, ginger, garlic, and red pepper flakes. Stir-fry until vegetables are tender, about 5 minutes. Return ground beef to the skillet and mix well.
5. 5 Drain spaghetti and add to the skillet with sauce. Cook and stir until mixture is well combined and sauce has slightly thickened, about 3 minutes. Serve immediately and garnish with sliced green onions.

By lutzflcat

Ingredients

• ✓ sherry
• sesame seed
• garlic
• red chile paste
• sesame oil
• soy sauce
• sugar
• cornstarch
• white vinegar
• chicken broth
• water
• vegetable oil
• chicken breast
• canola oil
• baking soda
• baking powder
• water
• cornstarch
• all-purpose flour
• sesame oil
• soy sauce

Instructions

1. 1 Combine 2 tablespoons soy sauce, dry sherry, a dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in chicken. Cover and refrigerate for 20 minutes.
2. 2 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Combine 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, constantly stirring. Turn heat to low and keep warm, occasionally stirring.
4. 4 Fry marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
5. 5 Transfer chicken to a large platter, top with sauce, and sprinkle chicken with sesame seeds.

By MISSFAVOR

Ingredients

• ✓ sherry
• sesame seed
• olive oil
• water
• cornstarch
• garlic
• chile paste
• sesame oil
• soy sauce
• white vinegar
• sugar
• chicken broth
• chicken breast
• sesame oil
• vegetable oil
• water
• soy sauce
• baking powder
• baking soda
• cornstarch
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 Prepare the battered chicken: Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and dash sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
3. 3 Meanwhile, make the sauce: Bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
4. 4 Heat olive oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
5. 5 Carefully drop in battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel-lined plate.
6. 6 To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

By Doreen P