deep plate with trimmings from the cabbage and pile stuffed
tir in crab and remove from heat.
Pour off any
epper.
To make the Chinese Mustard Sauce:
Put mayonnaise
Wash oranges with liquid detergent and abrasive sponge.
Sounds korny, but this will get rid of waxes and dyes.
Peel away a thin layer of orange zest and finely mince.
Combine minced zest with remaining ingredients in heavy nonaluminum 2 to 2 1/2-quart saucepan.
Bring to 225\u00b0 to 250\u00b0 on deep fry thermometer.
Stirring occasionally, let bubble for 15 minutes.
Remove from heat and let cool.
Scrape the oil and seasonings (this is the goop) into glass or plastic container and store at room temperature.
Begin heating water in the bottom of steamer pot.
Heat olive oil and sesame oil in a saucepan over medium heat. Saute garlic and ginger for 1 minute. Stir in black bean sauce and red pepper flakes. Cook for 5 minutes. Remove from heat, and stir in chicken broth; set aside.
Rinse salmon, and pat dry. Season each side lightly with salt and pepper. Place in a small shallow pan. Spoon black bean mixture over salmon. Place in steamer pot over boiling water.
Steam for 10 to 12 minutes, or until salmon flakes easily with a fork.
br>Filling suggestion available under Chinese recipes here on Zaar.
You
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.
he sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon
ushy I've tried other recipes for the dumpling portion, and
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.
he buns.
The Chinese-style roast pork (Chinese: char siu; Japanese
arge bowl Separate egg yolks from egg whites, and put the
nd seal shut.
Refrigerate from 6 to 36 hours (I
minutes.) Remove the duck from the oven and let it
Heat 1 tbsp oil in a wok over medium-high heat. Stir-fry cabbage and chives until cabbage is wilted. Remove from wok and cover to keep warm.
Add 1 tbsp oil to wok. Stir-fry beef, in batches, until browned. Remove from wok.
Add remaining oil to wok. Stir-fry onion until softened. Add garlic, ginger, five-spice powder, mushrooms and pepper. Stir-fry until vegetables are tender. Return beef to wok with along with hoisin sauce, soy sauce and vinegar. Stir-fry until hot and season to taste. Serve cabbage mixture with stir-fry.
or 1/2 minute. Remove from skillet and set aside. Heat
Cook for 1 minute. Remove from heat. Cool to room temperature
n both sides. Remove duck from skillet and drain on paper
o 10 minutes and remove from heat. Precooking tofu in water
ater in pan. Remove meat from duck, discarding skin and bones