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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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In a small bowl, combine soup mix, cornstarch, ginger and water. Set aside. In 10-inch skillet or wok, over medium-high heat, in hot oil, stir-fry half of chicken until chicken is browned and no longer pink. Remove and set aside. Repeat with remaining chicken. Spoon off fat. Return chicken to skillet. Stir in soup mixture. Heat to boiling, stirring constantly. Add broccoli, mushrooms and carrots. Reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Serve with rice. Garnish with cilantro if desired. Makes about 6 cups or 4 main dish servings. Prep time: 10 minutes; cook time: 15 minutes.