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Prepare pasta according to package directions, for minimum time. Heat oil in large wok over high heat. Add chicken; stir-fry until no pink is visible, roughly four minutes. remove with slotted spoon. Add garlic, ginger, onion, scallions, carrots, and celery; stir-fry until softened, roughly five minutes. Add cabbage; stir-fry on to two minutes, or just until wilting begins. Add back chicken, water chestnuts, noodles, and sauce; stir-fry until heated through. *Note: I used All-purpose Stir-Fry Sauce(Number 87748) for this.
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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
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar