GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
lime leaves, green onions, fish sauce and lime juice until mixture
Heat oil in a large frying pan over high heat. Add shrimp and garlic. Cook for 3 mins, tossing. Remove from pan and drain. Sprinkle with herbs.
Meanwhile, to make the chili dipping sauce, combine mustard powder and sesame oil in a bowl. Add chili sauce and tomato sauce.
Serve shrimp with lemon wedges and chili dipping sauce on the side.
he filling.
For the chili plum sauce, combine all ingredients in
ins.
For the sweet chili dipping sauce, place the vinegar, sugar
ginger, garlic, shallots, fish sauce, soy sauce, and sugar. Stir to dissolve
ine and 1 tbsp soy sauce. Add fish and coat in
eanwhile, to make the sweet chili vinegar sauce, combine all ingredients in
amp cloth.
To prepare sauce: Puree the rice wine vinegar
In a large skillet, heat oil over medium high then add the broccoli in a single layer. .
Saute for 3 - 4 minutes without stirring until broccoli gets lightly browned.
Stir broccoli, add garlic and ginger and saute for another minute or two.
Stir in chicken. Cover pan and allow to steam for two minutes.
Remove lid and stir in the Chili Garlic sauce, soy sauce, chicken broth and splenda.
Stir and simmer until sauce reduces a bit and is not soupy.
Serve with extra Chili Garlic sauce and soy sauce on the side.
ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium
Stir the chili-garlic sauce, garlic, lime juice, and white
ginger, cilantro, egg and fish sauce into a food processor bowl
Combine the first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes.
Add cream, and boil until reduced by half, about 2 minutes.
Reduce heat to low.
Mix in chili-garlic sauce.
Add butter, 1 piece at a time, whisking just until melted before adding next piece.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Preheat oven to 350\u00b0.
Oil bottom of square or small rectangle glass cake pan.
Place whole chili rellenos at bottom of pan, unfolding them and covering entire bottom.
Spread out Monterey Jack cheese over chilies, covering them completely.
Crack eggs into a bowl; add milk and whip until mixed.
Pour on top of cheese. Sprinkle Cheddar cheese on top.
Bake in oven until top is golden brown, approximately 20 minutes.
Garnish with picante sauce and sour cream.
Line 9 x 13-inch (or a little smaller) pan with chilies after taking out the seeds.
Put cheese on top.
Beat eggs, milk and salt.
Pour over cheese and chilies.
Bake at 325\u00b0 for 35 minutes. Pour over top the tomato sauce and bake 5 minutes more.
In sauce pan, heat olive oil over medium heat.
Add onion.
Saute until soft, about 2-3 minutes.
Add garlic and ginger.
Saute for 1 minute, making sure not to brown garlic.
Add honey, chili sauce, chicken stock, cider vinegar, Worcestershire sauce, Chili Pepper Paste, Garlic Chili Pepper Sauce and lime.
Simmer until thick, about 20 minutes, stirring occasionally.
peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
br>Meanwhile, for the dipping sauce, place sugar and 1/2