Heat 1/2 tbsp canola oil in a wok or large frying pan over high heat. Working in batches, cook chicken for 2-3 mins, until lightly browned. Remove from pan.
Add remaining oil to wok. Cook ginger and garlic for 30 seconds, until fragrant. Add pepper and celery. Stir-fry for 2-3 mins, until just starting to soften. Add soy bean paste, sherry, sugar and sesame oil. Stir-fry for 1 min, until fragrant.
Return chicken to wok along with 1/4 cup water. Stir-fry for 1-2 mins, until cooked through. Stir in lime juice and cashews. Serve with rice.
inutes. Remove anchovies.
Wash bean sprouts under cold water 3
owl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes
Szechwan peppercorn, sugar, garlic, vinegar, black soy sauce, and sesame oil in
Crack eggs into a bowl.
Put in soy bean sauce, monosodium glutamate, fish sauce and black pepper; stir.
Put oil in a pan. When oil is popping, pour in eggs and fry until golden brown.
Soak rice noodle stick in warm water for 15 minutes or in cold water for 1 hour; drain.
In a hot frying pan, add oil; add eggs and stir.
Add shrimp or chicken and stir fry until cooked.
Mix rice noodle stick with cold water, vinegar, black soy sauce, sugar, fish sauce, and chili powder in the pan, stirring occasionally until absorbed; turn off heat.
Add bean sprouts, ground peanuts, and chopped green onion; mix well.
Serve with slice of lime.
nother minute.
Add pork, soy bean pastes/sauces, Sichuan pepper, pepper
he fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring
is cooked. Add rice wine, soy bean paste, tofu and chili peppers
tablespoonful of thick sweet black soy sauce.
Stir thoroughly to
he hoisin, orange juice and soy sauce with a whisk and
inutes. Add sugar, dry sherry, soy bean sauce and pepper. Stir constantly
In large mixing bowl place the rinsed and drained beans, drained corn, diced tomatoes, onions & celery. Toss lightly to mix.
In separate bowl, mix together the olive oil, salt, pepper, sugar and onion powder. Mix well for 1 minute. Whisk in vinager.
Pour over bean and corn mixture. Mix well.
Place in covered storage vessel and chill 4-6 hours or overnight.
Stir and garnish with optional red & yellow peppers.
tir into the oats, nuts, soy beans, bran, almonds and pecan
ightly rub with vegetable or soy bean oil. Season with salt and
asil (if using).
Sprinkle black soy sauce over the mixture and
Pour water into medium saucepan and place over high head on stove; bring to boil and add Kaffir lime leaves & lemon grass; cook for 2 minutes.
Reduce to low heat, add fish sauce, lime juice, fresh ground red chili, and chili paste in soy bean oil.
Add mushrooms & tomatoes; cook for several minutes.
Add shrimp or chicken.
Turn heat to high, do not stir.
When shrimp or chicken is cooked, continue to cook for 2 minutes more.
Serve with hot rice.
r skillet. Add 4 tbsp black soy sauce, and stir until noodles
ix the water, thin soy sauce, black soy sauce in a four quart
Soak, then cook the Black Eyed Beans according to packet instructions. Drain, rinse & set aside to cool.
Mix the onion, cucumber, tomatoes & mint in a serving dish.
Place the dressing ingredients into a bowl and mix well.
Mix dressing into the salad.
Cover with cling film and cool in the fridge for an hour.
Keeps well for 2-3 days.