easpoons salt and set aside for 5 minutes. Squeeze out the
nd marinate at room temperature for about 20 minutes.
Saute
Boil cabbage for 1 minute, drain and chop.
Mix beef with remaining ingredients and stir in cabbage.
Stir water into flour, knead and shape into a ball.
Roll dough into a sausage shape. Tear off bits of dough and shape each into a ball.
Roll each with a rolling pin until you have a circle.
Place 2 teaspoons filling in center of each and fold circle in half.
Score edges.
Drop one-by-one into boiling water and boil for 1 minute, then drain. Serve warm with soy sauce or other Chinese sauces.
ix well.
Set aside for about 30 minutes to blend
ngredients in a blender, blend for 1 minute.
Scrape down
he water and let soak for 1 hour. Combine the rice
Bring lots of water to boil as you would usually cook pasta.
Add salt (I use about 1TBSP) and baking soda.
Add pasta and cook about 2 minutes longer than what the package says. Drain and use in any recipes in place of Chinese noodles.
ave a workable dough. Knead for a few minutes on a
Heat a wok or large nonstick frying pan over high heat. Add Chinese sausage and stir-fry for 1 min. Remove from pan and set aside.
Reduce heat to medium. Add oil to pan and stir-fry garlic, chili and pork for 1 min. Add shrimp and stir-fry for 2 mins, until opaque. Add soy sauce, oyster sauce, bean sprouts and 2 tbsp water. Stir-fry for 1 min.
Add drained noodles and Chinese sausage and stir-fry for 2-3 mins, to heat through. Serve sprinkled with cilantro leaves.
In a cup, combine the minced garlic, soy sauce, Chinese five spice powder, sugar, water, sesame oil and flour
In a wok, heat oil and fry the onion and ginger
Add the squash, cauliflower,baby corn and the mixture then simmer for 3 1minutes or until cooked and tender
Add the mushrooms and Chinese cabbage then simmer for 2 minutes.
Add the tofu and simmer for 1 minute.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins, until brown. Add soy sauce, sherry, chili and oyster sauce, stirring constantly.
Stir in noodles and Chinese cabbage. Stir-fry for 2 mins.
Heat oil in a wok or large frying pan over high heat. Pat scallops dry with paper towels. Working in batches, stir-fry for 1-2 mins, until just cooked. Set aside.
Add Chinese kale stems, pak choi stems and garlic. Stir-fry for 1-2 mins, until just tender. Add water chestnuts, XO sauce, hoisin sauce and sweet chili sauce. Stir-fry for 2-3 mins.
Return scallops to wok along with Chinese kale and pak choi leaves. Toss until just wilted. Serve sprinkled with dried shallots.
ook 3 minutes for dried or 1 minutes for fresh.
Drain
he sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon
Add beans and stir-fry for 8 mins, or until lightly
arlic, ginger, scallions and chili for 3 mins until soft and
/4 cup of marinade for basting while the pork is
Heat the oil in a wok on high heat. Stir-fry the beef for 3 mins or until cooked through. Transfer to a large bowl; cool slightly.
Meanwhile, for the tamarind dressing, whisk all ingredients in a medium bowl until combined.
Add the Chinese cabbage, chili pepper, peanuts, spinach, herbs and dressing to the beef; toss gently to combine.
mall skillet on medium heat for 2 mins, until fragrant. Remove
ot water. Soak the mushroom for 1hr and squeeze the mushroom