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辽宁锦思汇科技

See what is cooking at the Store.

 
 
 

辽宁锦思汇科技

PETTY’S AD FOR JAN. 23RD  THRU JAN 29th 

JOIN US THIS SATURDAY TO CELEBRATE CHINESE NEW YEARS SPECIALS THROUGHOUT THE STORE

NEW…..SKY VALLEY SAUCES THAI PEANUT, MOLE, TIKKA MASALA, SWEET CHILI  ARE NOW GRACING OUR SHELVES. ALL NATURAL & GLUTEN FREE

SPECIALS FROM THE MEAT DEPT. 
BONE-IN RIBEYES OR ROASTS USDA CHOICE OR HIGHER 10.99 LB.
NEW YORK STRIPS  12.99 LB.
MEATY COUNTRY RIBS  2.99 LB.
LEG QUARTERS NO ANTIBOTICS OR HORMONES .79
GROUND CHUCK  3.89 LB.

SPECIALS FROM THE DELI
BOAR’S HEAD BBQ CHICKEN  6.99 LB.
VERMONT CHEDDAR 7.49 LB.
SZECHUAN NOODLES  6.79 LB.
BOWTIE TOMATO PROVOLONE 6.79 LB.
CRAB RANGOONS  1.39 EACH

WE LIVE ON THE WEDGE….
TROYER’S AMISH PEPPER JACK CHEESE 20% OFF

SANDWICH OF THE WEEK 
CAJUN TURKEY FOCCACIA
SERVED  WITH CHIPS & A PICKLE

SOUPS:
THURSDAY –CACTUS CHILI
FRIDAY –  CHICKEN NOODLE SOUP
MONDAY – BROCCOLI CHEDDAR
TUESDAY – ITALIAN WEDDING SOUP
WEDNESDAY –  TUSCAN SAUSAGE & KALE

SKY VALLEY THAI PEANUT SHRIMP STIR - FRY

INGREDIENTS
1 cup SKY VALLEY THAI PEANUT SAUCE
1 pound medium shrimp, peeled & deveined
1/2 cup water
2 cups of snow peas, finely sliced
2 cups of bean sprouts
4 pak choi thinly sliced
1 small head of broccoli chopped into small florets and then halved
3 carrots julienned
2 green peppers thinly sliced
2 tablespoons peanut oil
1/2 cup of peanuts, crushed (use a Vitamix)
4 spring onions finely chopped
1 1/2 cup of fresh coriander chopped (optional)
4 Packs of precooked rice noodles

METHOD
1. Heat wok until it starts to smoke on a high heat, then slightly reduce and add the peanut oil.
2. Add the shrimp and toss around to quickly lightly brown before adding the remaining vegetables.
3. Add a little of the water to create steam and cook through the vegetables, constantly stirring to ensure nothing burns as still cooking on a medium-high heat for a couple of minutes.
4. Add the rice noodles breaking them up and toss around until well incorporated. Then add 1 cup of the sauce and mix through and cook for further 3-4 mins.
5. Before serving add the coriander and toss around for a few seconds.
6. Place into bowls and garnish with the spring onions and crushed peanuts