an be served immediately with Chinese fried bread sticks.
Place into
Cook a recipe of rice a day ahead of time.
One cup dry rice to 2 cups water.
It is better if it has dried out, but it can be made early and cooled.
Brown diced bacon (crisp) in a skillet.
Do not pour off the drippings.
Push bacon to side and turn down heat. Next, break in 3 or 4 whole eggs and scramble in the bacon drippings.
Add the rice and 3 or 4 cut up green onion tops and all.
Add soy sauce until it is as brown as desired.
Stir and cook on low heat 15 to 20 minutes, then serve.
ith salt and pepper and Chinese 5 spice. Heat 6 tablespoons
Beat eggs; add salt and sherry.
Set aside.
Heat oil (medium-high); saute onion until soft.
Add beaten egg mixture and scramble cook until dry and crumbly.
Add cooked rice and brown gravy.
Add soy sauce, if desired, to taste (do not add too much or rice will become sticky).
Brown coloring comes from Chinese brown gravy (purchase in Chinese section of grocery store). Secret...cook rice before frying.
Let frozen peas thaw in their boxes.
Wash and drain lettuce. In a large bowl, fill with lettuce, torn in large sections.
Slice onion into rings and toss with lettuce.
Add peas and boiled egg slices.
When nearly ready to serve, add dressing and seasoning and toss.
When ready to serve, add fried noodles and toss and serve.
Serves 6.
Mix eggs, flour, salt, sherry and sesame seeds.
Dip chicken pieces into batter.
Deep fry at 400 degrees until golden brown.
Sprinkle ground Chinese flower pepper over chicken pieces before serving.
Serve hot.
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.
Crumble meat in heavy skillet with oil and onion.
Stir-fry until meat is nicely browned.
Pour off oil.
Add fried rice, mixing thoroughly with beef.
Add water and soy sauce.
Stir and cover.
Cook over low heat for 5 minutes.
an juices. Serve with Fried Rice.
Fried Rice:
Pulse the
tir well.
Add the fried chicken pieces and mix well
br>(Optional step) Make the dumpling wrappers: mix together 1 1
ntil thoroughly combined. Place a dumpling wrapper on a lightly floured
Blanch cabbage until soft and slice thinly.
Mix meat, cabbage and prawn with seasoning.
Scoop 1 tsp of the mixed ingredients onto the wanton skin.
Apply a small amount of water at the side of the wanton skin, gather up the skin to make a little \"purse\" out of them, and tie with a chive, or thin layer of a green onion.
Boil water in a pot and cook dumplings for 3 - 5 minutes.
Scoop dumplings and place on a plate.
Serve with sauce:
Combine all ingredients together with boiling water.
10 dumplings/ Serves 5.
inutes. If you have a Chinese steamer- fine. (I don't
revent drying), spoon 2 teaspoons dumpling mixture into center of each
owl. You will now stir fried the sweet rice with whatAAAAAAs
e dusted off when the dumpling is completed.
Shape the
In a large bowl, mix together beef, cabbage, carrot, and onion. Stir in the egg, sugar, salt, soy sauce, and vegetable oil.
Place a large teaspoonful of filling in the center of a dumpling skin. Moisten the edges of a wonton with a few drops of water. Then fold the dumpling in half, and pinch the edges together to seal. Create a ripple pattern along the pinched edge by pinching and gently pushing together small segments of it. Repeat with remaining dumplings.
Boil the dumplings in water until they float to the top, about 5 minutes.
ost a recipe called \"Ramen Stir fry\"). Toss the fried rice to
Mix all ingredients except wonton skins together in a medium bowl.
Place dough wrapper on dumpling press, put filling in center, moisten edges with water and egg mixture and press closed to seal.
Deep fry in hot oil until golden brown or steam until meat is cooked.