nd peel the skin of badam and keep aside.
2
Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.
arge frying pan, add the pak choi and cook for 2
he oil becomes hot, add Pak Choi and oyster sauce. Stir
Combine garlic with ginger, chile flakes, scallion, soy sauce and vinegar.
Add the pak choi and mix well with your hands.
Add salt and sugar, mixing again until well combined.
let stand for 1-2 hours at room temperature as it will make its own juice, then refrigerate until ready to serve.
Steam or boil pak choi to desired doneness (we like ours to still be a bit firm).
Drain choi in a colander and use a wooden spoon to push the choi against the sides of the colander and squeeze out as much water as possible.
Once choi is as dry as possible, whisk together soy sauce, vinegar, sugar and green onions in a glass or ceramic bowl. Add choi and toss to coat.
Allow to chill in the fridge for one hour.
Just before serving, add the sesame oil and sesame seeds and toss to coat. Enjoy!
heat sesame oil and saute pak-choi over high heat for
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
1. Cut the Pak Choi and bacon. Soak the
he others. Hand shred the pak choi into pieces. Peel the
rown.
Meanwhile remove the pak choi leaves from their stalks
minutes Meanwhile, steam the pak choi for 3-4 minutes
large carrots and the Pak choi, add together in a
Add the ginger, garlic and pak choi stems and stir-fry
inutes.
Add the salmon, pak choi and soy sauce and
Soak the almonds for 6-7 hours in the milk.
Now warm the milk and almond mixture and add the saffron leaves to the warmed milk.
Next blend the almonds, saffron leaves, sugar and milk in a mixer.
Ground the cardamon to a fine powder and mix it into the milk mixture.
Place in fridge and chill for 2 - 3 hours.
Pour the flavored milk into chilled glass along with some crushed ice.
This is best when served chilled.