For the marinade mix the honey, dark soy, 5 spice powder, garlic, ginger and rice wine and whisk together.
In a shallow container place cutlets and coat well with marinade mix.
To cook the cutlets will depend on the thickness but on average on the grill (outdoor or indoor on the stove top or under the grill/broiler) I would think about 10 to 12 minutes (5 to 6 minutes per side) for a moist chop, if you like well done go for an extra few minutes.
For the slaw - combine the cabbage, sprouts, spring onions .
Whisk together the light ...
Place coleslaw in non-reactive bowl.
Whisk together sugar and next seven ingredients thoroughly, plus onion if using.
Pour over coleslaw mix and stir to coat. May add paprika at this point, if desired.
Refrigerate at least 2 hours before serving.
Note: Mix may seem dry at first, but will loosen up after cabbage reacts to the dressing and releases it's moisture. Also, when I've made my traditional coleslaw recipe, I grate my onion, because I don't like the minced bits.
Saute almonds and sesame seed in a little butter.
Add to coleslaw and onions.
Combine coleslaw mixture, almonds and green onions in large bowl.
Sprinkle uncooked broken Ramen noodles, reserving seasoning packets.
Combine sugar, oil, vinegar, salt and pepper and seasoning packets in small bowl.
Mix well.
Spoon over salad and toss to coat.
Yields 8 to 10 servings.
In large bowl, layer crushed noodles, coleslaw, almonds, sunflower seeds and green onions. In separate bowl, mix oil, sugar, vinegar and 2 beef flavorings from noodle packs. Mix well. Pour over salad. Do not stir until next day. Keep, covered, overnight.
he hamburger buns, topped with coleslaw (recipe follows), if using.
For
Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.
To make the coleslaw, combine all ingredients in a large bowl and toss to combine. Season to taste.
Combine almond butter, mustard, honey, oil and nutmeg in a large bowl. Add pork and turn to coat. Cover and refrigerate for 3 hours or overnight.
Preheat grill and oil grates. Grill pork for 10 mins, or until browned all over, brushing occasionally with marinade. Cover pork and let rest for 10 mins. Slice thickly.
Serve pork with coleslaw.
Combine all coleslaw ingredients in a large bowl.
Whisk together all ingredients for lime dressing then pour over coleslaw. Toss gently to combine. Season to taste.
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
nd tangy.
Next, combine coleslaw ingredients in a large bowl
he pork. Top with the coleslaw then the bun tops and
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
Cook
chicken.
Cut
in strips or chunks.
Mix together lettuce, coleslaw mix, green onions, Mandarin oranges, chicken and nuts.
Prepare
Chinese
Chicken
Salad Dressing and toss with salad.
Makes 7 to 9 servings.
Mix the dressing the night before you intend to use it.
Mix the coleslaw and dressing together before the meal.
The coleslaw looks dry at first, but do not be fooled.
There is plenty of dressing.
This recipe doubles really well for 2 pounds of coleslaw.
Enjoy.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
Place chicken in a shallow dish. Combine lime zest, lime juice and palm sugar. Stir until sugar dissolves. Pour 1/2 over chicken and turn to coat.
Lightly oil a grill pan or large frying pan and place over high heat. Cook chicken for 3-5 mins per side, basting with marinade, until cooked through.
Meanwhile, combine cabbage, carrot, mango, cilantro, oil and remaining lime marinade in a large bowl. Season to taste and toss to combine. Slice chicken and serve with coleslaw.
Whisk together hoisin sauce, soy sauce, ginger, garlic, oil and 2 green onions. Add lamb and toss to coat. Set aside to marinate for 1 hour.
Meanwhile, whisk together lime juice and sugar. Add fish sauce, sesame oil and chili and stir to combine. Add cabbage, bok choy and mint and toss to coat. Set aside.
Preheat a large frying pan over medium-high heat. Working in batches, cook lamb for 2-3 mins per side. Remove from heat and let rest for 2 mins. Serve with coleslaw.
ayo.
To make the coleslaw: In a large bowl combine
Saute chicken in a large skillet until well browned. Place coleslaw in a large bowl, add chicken and set aside (or refrigerate if not serving soon).
Break up ramen noodles into a small bowl; add almonds and set aside.
In a small bowl combine the corn oil, vinegar, ramen seasoning packets and artificial sweetener. Mix well and set aside until ready to serve.
When you arrive at your destination, add noodle mixture and dressing mixture to large chicken/coleslaw bowl and stir together. Serve with a smile!