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
he following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste
eat and 1 tablespoon soya sauce and mix, set aside.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
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.
eat and 1 tablespoon soy sauce and mix, set aside.
Add this mixture, the soy sauce, and the fermented black beans
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
Combine Chinese chili paste, sweet noodle sauce (or Hoisin sauce), minced garlic, and minced fermented
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).
then add the Hoisin sauce and chili sauce. Cook for 1 minute
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
In a large skillet brown chicken in oil, stirring constantly until juices run clear.
Add the onion, broccoli, carrots and peas. Cover skillet and steam for 2 minutes.
Add the Chinese noodles and teriyaki sauce. Stir noodles into chicken/vegetable mixture, making sure they are coated with sauce. When the noodles wilt, serve.
Melt chocolate chips in a heavy saucepan over low heat, stirring constantly.
Remove from heat and quickly stir in noodles (and nuts or raisins) so that they are evenly coated.
Dip out by teaspoons onto waxed paper.
Chill and refrigerate.
Yields about 12 clusters.
You may want to double or triple the recipe.