b>sauce, egg yolk and sesame oil and mix to combine.
For honey and garlic sauce
aper. Sprinkle with green onions and ginger.
Place bok choy
he chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat
Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
dd the ginger, garlic, green chilli, chopped corriander leaves and salt.
Mix
dium heatproof bowl and cover with boiling water and set aside
Heat the oil in a pan over medium heat, add the onion and garlic and cook until softened.
Add the chicken and cook until the chicken has all turned white, add the capsicums and cook a couple of minutes more, stirring.
Add all the remaining ingredients except the parsley, then cook about 5 minutes more, until thickened a little.
Serve over your favourite pasta (or rice) sprinkled with the parsley.
e backbones of quail. Remove and discard backbone. Open quail out
For the Tomato and Garlic sauce: Pour olive oil into
gh heat. Cook pine nuts, garlic and cumin, stirring, for 2-
For the sauce, soak bread in just enough
2 tbsp of the cream and dill in a medium bowl
edium heat. Add the ginger and garlic; cook until golden brown, 1
Combine fennel seeds and garlic in small bowl. Press mixture
Cut 4 deep slits into each side of fish, pour fish sauce into slits.
Heat oil in heavy baking dish, cook fish on both sides to seal. Bake, covered, in moderate oven for about 30 minutes or until cooked through. Serve with hot sweet and sour sauce.
Sweet and sour sauce-heat oil in pan, cook garlic, ginger and chilli, stirring 1 minute.
Add sugar, vinegar and sauce, stir over heat until sugar is dissolved.
Stir in remaining ingredients, bring to boil; simmer, covered, for about 3 minutes or until vegetables are just tender.
b>chilli and ginger paste by placing all ingredients in a food processor and
To make the sweet and sour sauce sauce; in a saucepan combine the
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add chicken and garlic.
Stir-fry until chicken is opaque (4 minutes).
Remove from wok.
Add 1 tablespoon of oil to wok.
When hot, add onion and green pepper.
Stir-fry for 1 minute.
Return chicken to wok.
Add Sweet and Sour Sauce and pineapple chunks.
Stir until liquid boils and thickens (about 1 minute).
Serve over bed of rice.
Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
Heat oil in pan add the onion then cook gently for 5-10 minutes until soft without browning.
Add coriander stalks, cumin, chilli and garlic then stir for a couple of minutes.
Add tomatoes cover then cook gently for 15 minutes until tomatoes have thickened.
Add chickpeas and stock bring to boil cover and simmer for a further 20 minutes.
Blend two thirds of the soup return to pan add lime zest lime juice and coriander leaves, season to taste.