Type what you have

Ingredients

• ✓ celery
• pineapple chunk
• soy sauce
• vinegar
• brown sugar
• all-purpose flour
• green bell pepper
• water chestnut
• chicken

Instructions

1. 1 Blend reserved pineapple juice, soy sauce, vinegar, and brown sugar in a large saucepan over medium-low heat; mix in flour, and stir until thickened.
2. 2 Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

By Sara

Ingredients

• ✓ celery
• avocado oil
• chicken breast
• mushroom
• egg
• white rice
• soy sauce
• pea
• green onion

Instructions

1. 1 Heat 1 tablespoon oil in a wide-bottom frying pan over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken to a warm bowl.
2. 2 Add remaining oil to the pan and increase heat to medium-high. Add mushrooms and celery and cook until celery is slightly soft, about 5 minutes.
3. 3 Push veggies to the side of the pan and reduce heat to medium-low. Tilt the pan 45 degrees so veggies are away from the heat and add eggs to the open space in the skillet. Cook and stir until eggs are scrambled, about 3 minutes.
4. 4 Mix eggs and veggies together. Add rice; cook and stir for 2 minutes. Add chicken and soy sauce; stir well. Add peas and green onions; cook and stir until heated through, 2 to 3 minutes.

By Bren

Ingredients

• ✓ celery
• vegetable oil
• egg
• white rice
• chicken
• carrot
• green pea
• green onion
• soy sauce

Instructions

1. 1 Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
2. 2 Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

By xvc

Ingredients

• ✓ celery
• cooking spray
• ground beef
• onion
• cream of chicken soup
• rice
• almond
• water
• soy sauce
• chow mein noodle

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet for 5 minutes. Add onion and celery; cook and stir until vegetables have slightly softened, about 5 minutes. Remove from heat.
3. 3 Mix together condensed soup, cooked rice, almonds, water, and soy sauce in a large bowl until well combined. Stir in beef mixture. Pour into the prepared baking dish. Top with chow mein noodles.
4. 4 Bake casserole in the preheated oven until heated through, about 20 minutes.

By Cindy

Ingredients

• ✓ celery
• water
• olive oil
• udon noodle
• vegetable broth
• carrot
• green bell pepper
• soy sauce
• green onion

Instructions

1. 1 Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.

By Janey Cooks Healthy

Ingredients

• ✓ celery
• sesame oil
• pork chop
• cauliflower rice
• broccoli floret
• mushroom
• garlic
• egg
• tamari
• green onion

Instructions

1. 1 Heat 2 tablespoons sesame oil in a wok or large skillet over medium-high heat. Toss in pork and stir until thoroughly coated. Add cauliflower rice, broccoli florets, mushrooms, celery, and garlic. Cook, stirring frequently, until pork is slightly pink in the center, 5 to 7 minutes.
2. 2 Push pork and cauliflower mixture to one side of the wok. Pour beaten eggs into the empty side and stir the egg until cooked and scrambled, about 2 minutes. Mix the pork and cauliflower mixture into the egg. Stir in tamari, green onions, and remaining 1 tablespoon sesame oil. Stir fry until heated through, about 2 more minutes.

By fabeveryday

Ingredients

• ✓ celery
• cooking spray
• beef bone
• carrot
• onion
• garlic
• water
• bay leaf
• apple cider vinegar
• salt
• black peppercorn

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
3. 3 Roast in the preheated oven until browned, about 45 minutes.
4. 4 Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot). Add boiling water, bay leaves, vinegar, sea salt, and peppercorns. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through the strainer and discard solids.
6. 6 Allow broth to cool. Remove and discard the fat layer.

By Bren

Ingredients

• ✓ celery
• ground pork
• carrot
• onion
• garlic
• salt
• black pepper
• soy sauce
• wonton wrapper
• egg
• canola oil

Instructions

1. 1 Mix together ground pork, celery, carrot, onion, and garlic in a bowl. Season with salt, pepper, and soy sauce; mix with your hands until well blended.
2. 2 Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 teaspoon pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with beaten egg, fold over the filling to form a triangle, and press together to seal. Place the finished wontons on a baking sheet.
3. 3 Heat canola oil in a deep fryer or large saucepan to 365 degrees F (180 degrees C).
4. 4 Fry wontons, about 6 at a time, in hot oil until golden brown and they float to the top, 3 to 4 minutes. Remove and drain on a paper towel-lined plate.

By Lady_Charee

Ingredients

• ✓ celery
• olive oil
• apple
• green bell pepper
• onion
• chicken tenderloin
• gochujang
• white wine
• lemon pepper
• white sugar
• garlic
• black pepper

Instructions

1. 1 Heat the olive oil in a skillet over medium heat. Stir in the apple, celery, bell pepper, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chicken, hot pepper paste, white wine, lemon pepper, sugar, garlic, and pepper. Cook the chicken until no longer pink in the center, about 5 minutes.

By mirikim03

Ingredients

• ✓ celery
• peanut oil
• carrot
• chicken breast
• cornstarch
• orange juice
• soy sauce
• honey
• ginger root
• cashew
• green onion

Instructions

1. 1 Heat 1 teaspoon of the oil in a wok over high heat. Add the carrots and celery and stir fry for 3 minutes. Add remaining 1 teaspoon oil, then add the chicken and stir fry for 5 more minutes.
2. 2 In a small bowl, dissolve the cornstarch into the orange juice. Mix in the soy sauce, honey and ginger. Add this sauce to the wok and cook over medium heat until thickened. Top with the cashews and green onions.

By Robyn Webb

Ingredients

• ✓ celery
• carrot
• canola oil
• onion
• cauliflower
• napa cabbage
• bamboo shoot
• chive
• egg
• soy sauce
• rice wine vinegar
• sriracha sauce

Instructions

1. 1 Mince carrots and celery in the bowl of a food processor.
2. 2 Heat oil in a large, 12-inch skillet over medium-high heat. Add onion and minced carrot-celery mixture; saute, stirring occasionally, until softened, 5 to 7 minutes.
3. 3 Meanwhile, mince cauliflower in the food processor until fine or rice-like.
4. 4 Stir cauliflower into the onion mixture and allow vegetables to brown slightly, about 5 minutes more. Add cabbage, bamboo shoots, and chives and cook until heated through, 3 to 5 minutes.
5. 5 Add beaten eggs and stir vigorously while they cook, 1 to 2 minutes. Stir in soy sauce, vinegar, and Sriracha. Serve hot.

By waeqhswife

Ingredients

• ✓ celery
• soy sauce
• water
• brown sugar
• ground ginger
• water
• red bell pepper
• yellow bell pepper
• prawn
• lemon juice
• udon noodle

Instructions

1. 1 Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.
2. 2 While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.
3. 3 Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.
4. 4 Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.

By prochef@home

Ingredients

• ✓ celery
• angel hair pasta
• peanut oil
• chicken breast
• carrot
• green onion
• black bean and garlic sauce
• chicken broth
• soy sauce
• cornstarch
• sesame oil

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. 2 Heat 1 tablespoon of peanut oil in a skillet over medium-high heat, then add chicken breast. Cook and stir chicken until no longer pink inside, about 10 minutes; set aside.
3. 3 In the same skillet, heat the remaining 2 tablespoons of peanut oil over medium-high heat and mix in carrots, celery, and green onion. Cook and stir until tender yet still crisp, 5 to 6 minutes. Mix in Chinese black bean and garlic sauce; cook and stir for another minute. In a separate bowl, mix chicken broth, soy sauce, and cornstarch; add sesame oil. Pour mixture over vegetables and simmer until thickened. Toss in drained pasta, stirring until well-coated and heated through.

By Ginny Maziarka

Ingredients

• ✓ celery
• vegetable stock
• liquid amino acid
• white sugar
• salt
• cornstarch
• vegetable stock
• peanut oil
• lima bean
• salt
• sweet onion
• brown rice

Instructions

1. 1 Combine 1/4 cup vegetable stock, liquid amino acids, sugar, and 1/4 teaspoon salt in a cup. Whisk cornstarch and 1 tablespoon vegetable stock together in a separate cup until smooth.
2. 2 Heat peanut oil in a wok or large skillet over high heat; add lima beans and 1/4 teaspoon salt. Cook and stir beans until partially warmed, 2 to 3 minutes. Add onions and celery, lower heat to medium, and cook, stirring frequently, until vegetables are heated through and coated in oil, 2 to 3 minutes.
3. 3 Pour vegetable stock-liquid amino mixture over bean mixture and turn heat to high. Cover wok and cook over medium heat for 4 minutes. Stir cornstarch mixture into bean mixture and cook, stirring constantly, until sauce is thickened, about 1 minute. Serve with brown rice.

By SadieTheVeganLady

Ingredients

• ✓ celery
• oil
• pork
• onion
• mushroom
• chicken broth
• salt
• black pepper
• bean sprout
• almond
• soy sauce
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork; cook and stir until lightly browned, 5 to 7 minutes. Add onion and mushrooms; cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover the skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
2. 2 Stir bean sprouts and almonds into pork mixture until incorporated. Whisk soy sauce and cornstarch together in a small bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.

By LLGARD

Ingredients

• ✓ celery
• cornstarch
• chicken broth
• soy sauce
• cooking spray
• chicken breast
• broccoli
• pepper
• carrot
• ginger
• garlic powder
• rice

Instructions

1. 1 Stir the cornstarch, Swanson® Chicken Broth, and soy sauce in a small bowl until the mixture is smooth.
2. 2 Spray a 12-inch skillet with vegetable cooking spray and heat over medium-high heat for 1 minute. Add the chicken and stir-fry until well browned, about 5 minutes. Remove the chicken from the skillet.
3. 3 Add the vegetables, ginger and garlic powder to the skillet. Stir-fry until the vegetables are tender-crisp, about 5 minutes.
4. 4 Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through, 5 to 10 minutes. Serve the chicken mixture over the rice.

Ingredients

• ✓ celery
• vegetable oil
• chicken
• salt
• black pepper
• chicken broth
• soy sauce
• bamboo shoot
• water chestnut
• cornstarch
• water
• cashew

Instructions

1. 1 Heat oil in a large skillet over medium high heat. Sauté chicken until it turns white, then season with salt and pepper and add broth, soy sauce, celery, bamboo shoots and water chestnuts. Cover skillet, reduce heat to low and simmer for 5 minutes.
2. 2 Beat cornstarch and water together in a small bowl, then blend into skillet mixture and heat through until thick and bubbly. Sprinkle with cashews and serve.

By Gweneth

Ingredients

• ✓ celery
• all-purpose flour
• garlic powder
• salt
• black pepper
• chicken breast
• vegetable oil
• green bell pepper
• onion
• ketchup
• lemon juice
• pineapple
• brown sugar

Instructions

1. 1 Combine flour, garlic powder, salt, and pepper in a shallow dish. Roll chicken in flour mixture to coat.
2. 2 Heat 2 tablespoons oil in a skillet over medium-high heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, 8 to 10 minutes. Transfer to a plate.
3. 3 Heat remaining 1 tablespoon oil in the same skillet over medium heat. Add celery, bell peppers, and onion; cook and stir until slightly tender, about 5 minutes.
4. 4 Meanwhile, whisk ketchup, lemon juice, pineapple with syrup, and brown sugar together in a bowl.
5. 5 Return chicken to the skillet, pour in pineapple mixture, and bring to a boil. Cook and stir chicken and vegetables in the sauce until heated through, 2 to 3 minutes.

By wmbloomer

Ingredients

• ✓ celery
• egg noodle
• bean sprout
• canola oil
• chicken breast
• green onion
• garlic
• xo sauce
• oyster mushroom
• soy sauce
• oyster sauce
• brown sugar
• chicken stock

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
3. 3 Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

By AvelaineS

Ingredients

• ✓ celery
• chow mein noodle
• vegetable oil
• onion
• shrimp
• beef consomme
• salt
• bean sprout
• mushroom
• water
• cornstarch
• soy sauce
• sugar

Instructions

1. 1 Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat until cooked through but still firm to the bite, 4 to 5 minutes. Drain and rinse with cold water.
2. 2 While noodles cook, heat oil in a large pot over medium heat. Add onions and cook and stir until golden, 5 to 7 minutes. Add shrimp and cook and stir until they are bright pink on the outside and the meat is opaque, about 5 minutes. Add consomme, celery, and salt; cook, covered, for 5 minutes. Add bean sprouts and mushrooms and bring to a simmer.
3. 3 Blend water, cornstarch, soy sauce, and sugar together in a small bowl. Add mixture to the pot and simmer for 5 minutes. Serve over cooked chow mein noodles.

By kim

Ingredients

• ✓ celery
• olive oil
• pork loin
• red bell pepper
• yellow bell pepper
• green pepper
• carrot
• brussels sprout
• garlic
• onion
• parsley
• ginger root
• water chestnut
• mint

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add pork strips, and fry until almost browned. Add red, yellow, and green bell peppers, carrot, and Brussels sprouts, and toss to coat with oil. Pour in enough water to coat the bottom of the pan, and cook stirring constantly, until the peppers begin to soften, about 5 minutes.
2. 2 Reduce the heat to medium, and stir in garlic, onion, parsley, and celery. Simmer for 5 to 7 minutes, add ginger, simmer for a few more minutes, then stir in water chestnuts and mint. Simmer for 2 to 3 more minutes to blend flavors. When done, serve and enjoy. Your tastebuds will love you for this treat!

By mywifescook

Ingredients

• ✓ celery
• chicken
• carrot
• yellow onion
• salt
• pepper
• green bean
• bean sprout
• lumpia wrapper
• egg
• vegetable oil
• soy sauce
• rice vinegar
• garlic

Instructions

1. 1 Put the chicken in a small stockpot, cover with water and add the carrots, celery, and onion. Bring to a boil, then reduce to a simmer. Cook for about 1 hour and 15 minutes or until the chicken is cooked and starting to fall from the bone.
2. 2 Remove the chicken from the pot; set aside to cool. When the chicken is cool enough to handle, pull the meat from the bones. Put bones and skin back into the stockpot. Turn the heat up and bring the liquid back to a boil. Cook until the liquid is reduced by half, 10 to 15 minutes.
3. 3 Strain out the bones and vegetables, and put the liquid back into the pot and season with salt and pepper.
4. 4 Add the beans and bean sprouts to the stock and simmer until beans are tender, about 8 minutes. Add the pulled chicken meat to the stock and mix well. Remove from heat and strain the chicken and vegetable filling until dry. Let cool completely before making the lumpia, at least 15 minutes.
5. 5 Place 1 wrapper on the table or cutting board and put 1/4 cup of the chicken filling in the lower quarter of the wrapper. Fold the wrapper over the filling, then roll over once. Fold in the ends to seal in the filling, then continue folding over until almost to the top. Brush the edge of the wrapper with egg, fold over, and seal. Continue making the lumpia until the filling is used up.
6. 6 Heat about 1 1/2 inches of vegetable or canola oil to 350 degrees F in a medium-sized, deep-sided sauce pan. Place the lumpia in the hot oil a few at a time, turning each one until they are golden brown. Remove from the oil and place onto paper towels to remove excess oil.
7. 7 Mix soy sauce, vinegar, and garlic together. Serve lumpia with the dipping sauce.

By Chateau Ste Michelle

Ingredients

• ✓ celery
• white rice
• sesame oil
• onion
• garlic
• shrimp
• ham
• chicken breast
• carrot
• green bell pepper
• green pea
• egg
• soy sauce

Instructions

1. 1 Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. 2 Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. 3 When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

By LMFB64

Ingredients

• ✓ celery
• vegetable oil
• mushroom
• rice
• vegetable oil
• pork
• garlic
• ginger
• onion
• carrot
• red bell pepper
• soy sauce
• green onion

Instructions

1. 1 Gather the ingredients.
2. 2 Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until liquid has evaporated, and mushrooms are browned, about 15 minutes. Set mushrooms aside.
3. 3 Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Set aside.
4. 4 Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute. Add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in bell pepper and cooked mushrooms just until combined.
5. 5 Add in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

By Carrie Elizabeth

Ingredients

• ✓ celery
• lo mein noodles
• sesame oil
• ground turkey
• onion
• garlic
• chicken broth
• water chestnut
• soy sauce
• onion soup mix
• sugar snap pea
• red bell pepper
• mung bean sprout
• red pepper flakes

Instructions

1. 1 Bring a large pot of water to a boil; cook noodles, stirring occasionally, until tender, about 6 minutes. Drain and toss with 1 teaspoon sesame oil.
2. 2 Heat remaining sesame oil in a large saucepan over medium heat. Add turkey, onion, and garlic to the hot oil. Cook, stirring occasionally, until ground turkey is no longer pink, about 5 minutes. Drain excess grease and return to the pan.
3. 3 Pour in chicken broth, water chestnuts, soy sauce, and onion soup mix. Stir until well combined. Add celery, snap peas, and bell pepper. Cook and stir until slightly softened, 3 to 5 minutes.
4. 4 Add noodles and bean sprouts to the pan. Stir to combine and serve immediately, topped with red pepper flakes.

By bdweld

Ingredients

• ✓ celery
• olive oil
• onion
• beef chuck
• cumin
• black pepper
• tomato paste
• carrot
• green bell pepper
• potato
• water
• salt
• parsley
• garlic
• chinese noodle

Instructions

1. 1 Heat oil in a large pot over high heat. Reduce heat to medium-high; cook and stir onion in hot oil until golden, 3 to 5 minutes. Stir in beef strips, cumin, and black pepper; cook until beef is browned, about 5 minutes. Stir in tomato paste and cook for 2 to 3 minutes.
2. 2 Stir carrot into the pot; cook until coated with tomato paste, 2 to 3 minutes. Add green bell pepper; cook for 1 minute. Add potatoes and celery; cook for 5 minutes. Pour in water; bring to a boil. Season water with salt. Reduce heat to low and simmer soup until potatoes are soft, about 40 minutes.
3. 3 Stir parsley and garlic into the soup. Simmer until garlic is soft, 10 to 15 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 3 to 5 minutes. Rinse and drain well. Divide among serving bowls. Ladle hot soup over noodles.

By dilyadavid

Ingredients

• ✓ celery
• olive oil
• red onion
• garlic
• ginger root
• red pepper flake
• carrot
• kale leaf
• cilantro
• lime
• fish sauce
• lime zest
• cucumber
• peanut
• mint

Instructions

1. 1 Heat a heavy-bottom skillet over medium heat; add olive oil and swirl around in skillet. Cook and stir onion in the hot oil until softened, 3 to 4 minutes. Add garlic, ginger, and red pepper flakes; cook and stir until garlic and ginger are slightly browned and fragrant, about 1 minute.
2. 2 Stir carrots and celery into onion mixture; cook and stir for 1 minute. Add kale and cilantro; cook and stir until kale is slightly wilted, about 45 seconds. Stir lime juice, fish sauce, and lime zest into kale mixture until kale is evenly coated in lime juice.
3. 3 Serve kale salad topped with cucumber, peanuts, and mint.

By Allrecipes Member

Ingredients

• ✓ celery
• vegetable oil
• onion
• garlic
• ginger
• curry powder
• vegetable stock
• coconut milk
• yam
• carrot
• red lentil
• lemongrass
• white sugar
• salt
• firm tofu

Instructions

1. 1 Heat 2 tablespoons oil in a large pot over medium heat. Add onion; cook and stir until lightly browned, about 7 minutes. Stir in garlic and ginger; cook until fragrant, about 2 minutes. Add curry powder; cook and stir until fragrant, about 1 minute.
2. 2 Pour vegetable stock and coconut milk into the pot. Add yam, carrots, celery, lentils, lemongrass, and sugar. Increase heat to medium-high; bring to a boil. Reduce heat slightly; simmer until vegetables soften, 10 to 15 minutes. Season soup with salt.
3. 3 Heat remaining 3 tablespoons oil in a large nonstick skillet over medium heat. Add tofu in a single layer; cook until lightly browned, about 4 minutes per side. Stir tofu into soup.

By Uncle Jeffy

Ingredients

• ✓ celery
• chicken breast
• cajun seasoning blend
• chicken broth
• cornstarch
• soy sauce
• olive oil
• cabbage
• sugar snap pea
• asparagus
• red bell pepper
• green onion
• bamboo shoot
• cashew
• paprika

Instructions

1. 1 Sprinkle chicken pieces with Cajun seasoning.
2. 2 Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended.
3. 3 Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids.
4. 4 Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir-fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes.
5. 5 Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.

By Sweet B

Ingredients

• ✓ celery
• spaghetti
• vegetable oil
• chicken tender
• red bell pepper
• red onion
• carrot
• chicken broth
• soy sauce
• cornstarch
• garlic powder
• sesame oil
• peanut
• garlic
• red pepper flake

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain and set aside.
2. 2 While the spaghetti is cooking, heat oil in a large nonstick pan or wok over medium heat. Add chicken; cook and stir until no longer pink in the center, about 5 minutes. Add celery, bell peppers, onion, and carrots; cook and stir until vegetables are slightly tender, about 5 minutes.
3. 3 Meanwhile, bring chicken broth, soy sauce, cornstarch, garlic powder, and sesame oil to a boil in a small saucepan. Reduce the heat and simmer until sauce reaches desired consistency, 5 to 10 minutes.
4. 4 Stir peanuts, garlic, and red pepper flakes into chicken-vegetable mixture; cook for 2 more minutes. Pour in sauce, then add spaghetti and toss to coat.

By TaraKD