ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks
Trim green onions. Cut 4 of the onions into 2 1/2 inch lengths. Julienne remaining 2 onions; reserve for garnish. Using a vegetable peeler, remove 3 wide strips of peel from orange.
Combine green onion, orange peel, garlic, ginger, wine, soy sauce, sugar, oil, star anise and cinnamon in a 4.5-quart slow cooker. Stir until the sugar dissolves. Add beef, turning to coat in mixture. Cook, covered, on low, for 8 hours.
Serve beef with a little cooking liquid. Sprinkle with chili pepper, reserved green onion and cilantro.
Place turkey in a bowl with 1 tablespoon oyster sauce, 1/2 the ginger, and 1 tablespoon Chinese cooking wine. Marinate 20 minutes.
Heat the oil and garlic in a wok over high heat. When garlic begins to brown, discard marinade from bowl and mix turkey into wok. Stir in remaining ginger and wine. Mix in remaining oyster sauce, lychees, chile peppers, and soy sauce. Reduce heat to low, cover, and continue cooking 5 minutes, or until turkey is done. Season with pepper, and garnish with cilantro and green onions to serve.
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
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.
tir frequently towards end of cooking and make sure the sweet
br>EGG SLIVERS: Divide this recipe in half using only 2
shrimp, egg white, water chestnuts, chinese celery, cilantro, ginger, sugar, salt
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
Wash and halve the Chinese sausages lengthwise.
Cut into
tock, chili peppers, barbecue sauce, cooking wine, remaining soy sauce and
eat. After 3 minutes of cooking add chopped shrimp if desired
br>NOTE: Velveting-Unique to Chinese cuisine, this technique gives a
ook, stirring, until fragrant. Add cooking wine and simmer, uncovered, until
ix all ingredients for the cooking broth and bring to a
hat has been sprayed with cooking spray. Roast 15 minutes, turning
rappers!
Step 3: The cooking!
Okay we're ready
old water to stop the cooking. Lay the noodles out on
1 teaspoons chopped garlic and Chinese spices in a small bowl
he buns.
The Chinese-style roast pork (Chinese: char siu; Japanese