Cut chicken breasts into 1-inch squares; marinate chicken in 1 tablespoon soy sauce and 1 1/2 tablespoons cornstarch, mixed. Quickly stir-fry chicken in hot vegetable oil.Drain and remove chicken fr ...
Combine pork and 2 tablespoons soy sauce; refrigerate for 30 minutes.Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and 1/4 cup water.Set aside. In wok or ...
Mix wine vinegar, soy and sugar. Coat chicken with cornstarch. Stir-fry for 5 to 7 minutes and remove. Stir-fry onion, garlic, red pepper and ginger for 1 minute. Add wine vinegar mixture, chicken a ...
Mix together the wine vinegar, soy sauce and sugar; set aside. Coat chicken with cornstarch.Heat oil in large skillet or wok. Add chicken; stir-fry 5 to 7 minutes until cooked.Remove from pan.Add on ...
Beat the egg yolks with the sugar until smooth, then beat the whites separate.When done, mix with yolks and sugar, then with a wooden spoon mix in the flour, salt and baking powder.Bake in 9-inch no ...
Cut chicken wings into 3 sections. Discard wing tip section. Set the wings aside. ...
If you use dried mushrooms, then soak them in enough warm water to cover for 30 minutes, then squeeze the mushrooms to drain well.Chop mushrooms, discarding stems.Cut chicken into bite size pieces.B ...
In a large bowl, combine popped corn with chow mein noodles and peanuts. Set aside.In medium saucepan over medium heat, bring corn syrup to a boil. Boil rapidly 7 minutes; remove from heat. Working ...
In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic and ginger root.Add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes. ...
Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes.Combine remaining 2 tablespoons soy sauce, lemon juice from concentrate, sugar, cornstarch, crushed red pepper and 1/4 cup water.In w ...