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&
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
In a food processor, mince garlic and ginger.
Add rest of ingredients and blend well.
Store in a glass jar in refrigerator. Keeps indefinitely.
Makes 1 1/4 cups.
stirring occasionally, as the sauce thickens. The sauce should be pretty smooth
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.
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.
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).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
then add the Hoisin sauce and chili sauce. Cook for 1 minute
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
ix the soya sauce to it.
Cook the chinese fried rice
thin layer of tomato sauce.
Cover with 3 of
eanwhile, to make the pineapple sauce, heat oil in a wok
br>Drain.
Mix oyster sauce, vinegar, and sugar together.
Place half the Chinese noodles in a casserole.
Top with drained vegetables, drained mushrooms (mix mushroom liquid with soup), diced chicken style product, soup, remaining noodles and cashews.
Bake 35 to 40 minutes at 350\u00b0.