Combine cornstarch and baking soda in large bowl. Add beef; toss to coat all over in flour. Shake off excess.
Heat 2 tbsp of the peanut oil in wok on high heat. Stir-fry about a third of the beef until crisp. Drain on paper towels; cover to keep warm. Repeat with remaining peanut oil and beef.
Combine sauces and garlic in small bowl.
Heat sesame oil in same cleaned wok on high heat. Stir-fry onion until just tender. Add cabbage and Chinese broccoli; stir-fry 1 min. Add sauce mixture and beef to wok; stir-fry until heated through.
Thread beef strips onto dampened bamboo skewers. Roll in Szechuan seasoning to coat all over. Grease a large frying pan and heat on medium. Cook skewers 2 mins, turning, until cooked. Remove from pan.
In the same pan, cook Chinese broccoli on high heat 2-3 mins, until wilted. Add oyster sauce and 2 tbsp water and cook 1 min. Arrange on a serving plate, top with beef skewers and drizzle with pan liquid. Serve with rice.
he leafy part of the Chinese broccoli, cut the stems at an
he leafy part of the Chinese broccoli, cut the stems at an
Bring 1/2 pot of water to a boil. Add a dash of salt.
Place the Chinese broccoli in the water and cook for 2 minutes. Remove and drain.
Place on a serving platter and sprinkle with oyster sauce and 1 tablespoon corn oil.
Remove and serve.
Place noodles in a strainer and rinse under hot running water. Separate with a fork and drain well. Set aside.
Heat 1 tbsp of oil in a wok or large skillet on high heat. Stir-fry chicken, in batches, for 2-3 mins, until cooked through and browned.
Heat remaining 1/2 tbsp oil in same wok on high heat. Stir-fry onion and garlic for 1 min, until onion starts to soften.
Return chicken to wok with broccoli and sauces. Stir-fry for 1-2 mins, until broccoli just wilts. Add noodles and toss well to heat through. Serve immediately.
For the marinade, whisk together soy sauce, wine, ginger, oyster sauce, sugar, garlic and sesame oil. Place duck in marinade, turning to coat. Cover and chill 1 hour.
Heat peanut oil in a wok or large frying pan on high. Drain duck, reserving marinade. Cook in 2 batches, 3-5 mins each, until golden and crisp. Remove from wok and drain on paper towels.
Add broccoli to the wok or pan and stir-fry 1 min on high. Return duck to the wok and add the reserved marinade. Stir-fry 1 min, until warmed through. Serve with steamed rice.
Bring stock and 4 cups water to a boil. Add broccoli and simmer, uncovered, for 2 mins. Add snow peas and simmer, uncovered, for about 1 min, or until vegetables are just tender. Drain.
Arrange vegetables on a serving platter. Drizzle with oyster sauce and sesame oil. Serve.
Prepare rice according to package instructions and keep warm.
Meanwhile, for the fish, heat the oil in a non-stick frying pan. Add the fish and cook until browned on both sides and just cooked through.
For the sauce, combine the mayonnaise, wasabi, onion, cilantro and lime juice in a small bowl.
Boil, steam or microwave the broccoli until just tender. Serve with fish, rice, and wasabi mayonnaise sauce.
noodles then wontons. Have your Chinese broccoli cleaned, trimmed and chopped. Throw
Heat oil in medium nonstick skillet.
Add garlic; saute 1 minute.
Rinse broccoli under cold water.
Do not pat dry.
Add broccoli to skillet; saute over high heat 5 minutes, stirring until limp.
Add soy sauce.
Reduce heat to low, and cook 5 minutes or until tender.
Season with pepper.
Stir fry garlic and onions in oil until they are slightly cooked (about 2 minutes).
Add chicken meat and cook until mostly cooked (about 5 more minutes).
Add chinese broccoli cut into bite size pieces along with miso and cook about 2 minutes more.
Add soy, water and cornstarch and bring to a boil.
Check seasoning once chicken has cooked through, and add salt as desired.
Garnish with green onions and parsley.
Serve with rice.
Steam broccoli 4 to 6 minutes just until tender.
Mix oyster sauce, sugar, chicken stock and wine.
Heat in a sauce pan and add peanut oil.
When hot, add garlic and stir briefly.
Add oyster sauce and bring to a boil.\tStir cornstarch and water together and add oyster sauce.
When sauce thickens, turn off heat and drizzle sesame oil over it.
Pour sauce over broccoli and serve.
Cut the broccoli stalks in half lengthwise if
Line a bamboo steamer with a plate large enough to just fit the steamer. Place Chinese broccoli stems in a single layer on plate. Steam, covered tightly, over a wok or a pan of boiling water for about 3 mins. Remove lid, add broccoli leaves then fish on top. Spread sauce over top then sprinkle with ginger. Replace lid and steam for about 5 mins, or until fish is just cooked through.
Meanwhile, heat oil and chilies. Drizzle over fish and Chinese broccoli and serve.
br>Place the noodles and broccoli in the boiling water and
Oil a frying pan and place over medium-high heat. Cook fish, turning once, until cooked to your liking.
Meanwhile, boil, steam or microwave Chinese broccoli until tender. Drain.
To make the ginger and garlic dressing, whisk together ginger, garlic, tamari and 1/3 cup water in a small bowl.
Drizzle fish with dressing and serve with Chinese broccoli.
ixture to pan. Stir-fry Chinese broccoli 2-3 mins, until just
igh heat. Stir-fry pepper, Chinese broccoli and onions for 2 mins
Rinse noodles in strainer under hot water. Separate noodles with fork; drain.
Heat half of the oil in wok on high heat. Stir-fry chicken, in batches, until browned all over and cooked through. Remove from wok.
Heat remaining oil in wok on high heat. Stir-fry onion and garlic until onion softens.
Return chicken to wok with gai lan and sauces; stir-fry until gai lan just wilts. Add noodles; toss until heated through.