Combine mutton, Chinese BBQ sauce, soy sauce and sesame seed oil. Marinade
hicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes
ip the duck into soy sauce.
Over high heat, cover
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
edium-high heat. Carefully add beef brisket and brown the meat
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Marinade beef with Chinese BBQ sauce, soy sauce, baking soda and sesame seed oil in refrigerator for at least 1 hour. Make sure to mix the ingredients well.
In a wok, heat grape seed oil a little over medium. Stir fry green peppers until soft, about 5 minutes. Drain and set aside.
Use the same wok and remaining oil to stir fry beef until brown. Add some more oil if necessary.
Quickly stir in green peppers and salt. Combine well. Serve hot.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
ry mixture.
Add hoisin Chinese barbecue sauce and toss to coat
Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.
In a small bowl, mix together mustard and hot water. Whisk in plum and soy sauce, sesame oil, and vinegar until mixture is smooth.
Season both sides of fish with lemon juice, salt, and pepper.
Grill or broil about 4 minutes on each side.
Top fish with plum sauce before serving.
Add 4 tbsp black soy sauce, and stir until noodles become
Combine bisquick, eggs, milk and seasonings; stir in Cheddar and Parmesan cheeses and mix well.
Spread half of the mixture in a 13x9 inch baking pan; top with Ground Beef Sauce and American cheese.
Spread remaining mixture on top; sprinkle with additional Parmesan cheese and parsley.
Bake at 325* for 20 minutes.
Ground Beef Sauce:.
Combine all ingredients in a saucepan and bring to a boil; reduce heat and simmer for 15 minutes. Remove and discard bay leaf.
Heat butter in large pan and saute the meat until it becomes light brown on all sides.
Add the salt, pepper, carrots, celery, parsley and the water or beef sauce and then lemon juice.
Boil it for 2 hours.
Let the meat cool and cut it in pieces.
Put the pieces in the pan again and warm the pieces for awhile.
Pour the gravy through the colander.
Make the gravy thicker by adding 2 teaspoons of flour.
Serve the meat with rice or sauteed mushrooms.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
Combine beef, garlic and 2 tbsp soy sauce. Cover and chill for 30 mins to marinate.
Oil a large wok or frying pan and place over high heat. Working in batches, stir-fry beef until browned. Remove from wok and set aside.
Add broccoli to wok and stir-fry for 1-2 mins.
Blend cornstarch with sherry, remaining soy sauce and 2/3 cup water. Add to wok along with beef. Cook, tossing, until liquid boils and thickens. Serve.
then add the Hoisin sauce and chili sauce. Cook for 1 minute
Place beef on baguette and warm in microwave, if desired.
On each side of bread, pour enough nuoc cham to moisten bread fairly well.
On top of beef, spread sambal oelek (to the amount desired).
Top with lettuce and a generous sprinkling of grated carrot.
Pour chilli sauce on top of lettuce, top with upper half of bread; serve.
roth, soy sauce, ginger and onion over the beef.
Cover and
Cut beef across grain into thin slices