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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Heat-resistant spatulas for folding, stirring, scraping
Cooling and draining rack for baked goods, fried items
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Heat-resistant spatulas for folding, stirring, scraping
Cooling and draining rack for baked goods, fried items
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Stir together salad dressing, soy sauce, ginger and pepper. Set aside. Heat oil in wok or large heavy skillet over medium-high heat. Add chicken and stir-fry for 4 minutes (add water if dry). Add carrots and stir-fry 3 to 4 minutes. Add rest of vegetables and garlic; stir-fry 3 or 4 minutes or until crisp and tender (add more water if needed, but cook until water is gone). Stir in salad dressing mixture and simmer 30 seconds. Serve over rice. Yields 3 to 4 servings.