br>To make the salad, mix the cabbage, green onions and pineapple
Heat the oil in a wok on high heat. Stir-fry the beef for 3 mins or until cooked through. Transfer to a large bowl; cool slightly.
Meanwhile, for the tamarind dressing, whisk all ingredients in a medium bowl until combined.
Add the Chinese cabbage, chili pepper, peanuts, spinach, herbs and dressing to the beef; toss gently to combine.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins, until brown. Add soy sauce, sherry, chili and oyster sauce, stirring constantly.
Stir in noodles and Chinese cabbage. Stir-fry for 2 mins.
art of cabbages with a cabbage shredder and upper part with
Combine salad dressing and ginger root in a small bowl.
Stir well and let stand 30 minutes.
Combine Chinese cabbage and next 3 ingredients.
Toss gently.
Pour dressing mixture over.
Serve. Makes 6 to 8 servings.
Melt oleo in a pan and saute sesame seed, noodles and almonds until light brown.
Cool and toss with cabbage and onions.
In large bowl, combine first four ingredients.
In small bowl, combine remaining ingredients and blend well.
Just before serving, add dressing to salad; toss to mix and coat.
Mix chopped cabbage and onions.
Brown in a 300\u00b0 oven the sesame seed, almonds and noodles.
Let cool.
Mix with cabbage and onions.
Thread chicken strips onto 12 bamboo skewers. Place in large baking dish. Pour masala sauce over chicken, turning skewers to coat. Cover and refrigerate for at least 1 hour.
Preheat the grill to medium-high. Grill skewers for 10 mins, turning to cook each side, until well browned and cooked through.
For the cabbage salad, place all ingredients in a bowl and toss well. Serve the chicken skewers with the salad.
br>Meanwhile, to make potato cabbage salad, boil potatoes 8-10 minutes
Boil 1 minute vinegar, sugar, oil and soy sauce and cool. Saute lightly butter, noodles and almonds and pour over mixture of cabbage and onions.
Add vinegar, sugar mix and marinate 1/2 hour before serving.
ell as roughly chopping the Chinese cabbage.
Once the dried scallops
Combine soy sauce, honey, lemon juice, 1 tbsp of the oil, garlic and cloves in large bowl. Add pork and turn to coat. Cover. Refrigerate for 3 hours or overnight.
For the apple cabbage salad, combine all ingredients in a large bowl.
Heat remaining 1 tbsp oil in large skillet on medium-high heat. Cook drained pork, in batches, until cooked through and browned on both sides. Serve with salad.
Cut Chinese cabbage into 2-inch chunks and wash.
Soak vermicelli in warm water and drain.
Mix ground meat with leek, egg, ginger juice, wine and 1/2 tsp salt. Form small meat balls about size of teaspoon.
Heat broth, add Chinese cabbage, and boil for 10 minutes. Then add meat balls and boil for 15 minutes. Skim off froth.
Add vermicelli and 2 tsp salt. Serve hot.
Combine salad ingredients in a large bowl and mix well.
Combine dressing ingredients in a jar and mix well (can be stored in fridge).
Immediately before serving pour dressing over salad and mix well.
Preheat a grill plate over high heat. Lightly coat with oil. Chargrill pineapple for 2-3 mins per side, until tender. Cut slices into quarters.
In a large bowl, combine pork, red cabbage, Chinese cabbage, cilantro, coconut, green onions and pineapple. Set aside.
Meanwhile, to make the sumac dressing, whisk together all ingredients. Season to taste. Drizzle over salad just before serving.
For the dressing, whisk all ingredients in a small bowl.
Combine cabbage, celery, carrot, mint and cilantro in a large bowl. Add shrimp. Drizzle with dressing ingredients; toss to combine. Top with peanuts and serve immediately.
For the tamarind dressing, whisk all ingredients in a small bowl until combined.
Heat the oil in a wok on high heat. Stir-fry the beef for 3 mins or until cooked through.
Place the beef in a large bowl with the cabbage, spinach, chili pepper, peanuts, herbs and dressing. Toss gently to combine.
Combine shredded chicken, cabbage, carrots, 1/2 the onions, herbs and 1/2 the peanuts in a large serving bowl.
Whisk together mayonnaise, lemon juice, fish sauce and sugar then pour over salad and toss to combine.
Serve salad sprinkled with remaining onions and peanuts.
In a small bowl, combine soy sauces, vinegar, scallions, sugar, sesame oil, garlic and ginger. Arrange steaks in shallow dish and pour half of marinade over them. Reserve remaining marinade as dipping sauce. Chill steaks, covered, for 2 hours, turning once.
To make kimchi salad, place all ingredients in a large bowl and toss to combine.
Preheat a grill pan on high. Cook steaks for 1 min each side. Cover and leave to rest for 2 mins. Serve steak with kimchi salad, sprinkled with sesame seeds and accompanied by dipping sauce.