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.
Coat eggplant cubes in flour.
Fry in oil 4 minutes.
Add tofu; fry for 4 minutes until golden.
Add black bean sauce to coat.
Done.
Place dried mushrooms in a small bowl, cover with cold water and let stand for 1 hour. Drain. Discard stems and slice caps thinly.
Meanwhile, heat oil in a large saucepan over medium heat; cook shallots, garlic and chili, stirring, for 5 mins or until shallot softens. Add 8 cups water, the stock, zest, juice and tamarind and bring to a boil.
Add the pork, shiitake and crimini mushrooms to pan. Reduce heat and simmer, covered, for 10 mins or until soup is hot. Season to taste. Serve soup sprinkled with scallion.
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.
Rinse jasmine rice and place in a rice cooker with water
Rub ribs thoroughly with the Chinese Dry Marinade.
Let stand at room temperature for 1 to 2 hours.
Arrange ribs ends down on cooking grill or place bones upright in rib rack.
Smoke-cook until done.
Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
In small bowl, stir together mustard and mayonnaise.
In separate bowl add chicken, celery, onion, pineapple, and oranges. Stir in mustard/mayonnaise mixture.
Chill.
Right before serving, stir in Chinese noodles.
auce, brown sugar, hoisin, vinegar, Chinese five spice, garlic powder and
Melt butterscotch chips in double boiler.
Mix in Chinese noodles and peanuts. Drop by spoonfuls onto waxed paper.
After they set, store in airtight container in cool place.
Melt chocolate and butterscotch chips together.
Stir in chinese noodles and peanuts.
Drop by spoonfuls on wax paper lined cookie sheet.
Let cool.
Store in airtight container in refrigerator.
Melt together morsels and peanut butter over hot water (not boiling) or in a microwave for 1 minute and stir.
If not long enough, give it another 30 seconds to 1 minute.
When melted, stir in Chinese noodles.
Mix well and drop on wax paper by teaspoon. Let harden.
Preheat oven to 325\u00b0.
Combine tuna, celery, onions, soup, water and Chinese noodles in large mixing bowl.
Mix well.
Pour into baking dish.
Top with cashews.
Bake at 325\u00b0 for 40 minutes.
Cook noodles in large pot of boiling unsalted
Bring 1/2 pot of water to a boil. Add a dash of salt.
Place the Chinese broccoli in the water and cook for 2 minutes. Remove and drain.
Place on a serving platter and sprinkle with oyster sauce and 1 tablespoon corn oil.
Remove and serve.
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.
In a small bowl, combine peanut butter, soy or tamari, and brown sugar. Set aside.
Prepare noodles according to packaged directions. Drain and set aside.
In a medium nonstick skillet; heat water or broth over medium high heat.
Add carrots and garlic; cook, stirring for 2 minutes.
Add mushrooms, pea pods, scallions, and red pepper flakes.
Saute until tender-crisp, about 2 minutes.
Stir in peanut sacue.
Cook until smooth and bubbly.
Pour over hot noodles.
Whisk the tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add the vodka, lemon juice, horseradish, and sugar. Season to taste with the salt, pepper, and cayenne.
Serve individually in 16 porcelain Chinese soup spoons by adding about a 1/2 tablespoon of sauce into each spoon, topped with a shrimp and a jalapeno slice, if desired. Serve chilled.
Combine water, wine, soy sauce and peppercorns in medium saucepan.
Bring to a boil over high heat.
Add shrimp; reduce heat to medium.
Cover and simmer 2 to 3 minutes until shrimp are opaque.
Drain well.
Cover and refrigerate until chilled.
Combine sweet and sour sauce and mustard in small bowl; mix well.
Serve as a dipping sauce for shrimp.
Heat grill.
Put ribs on grill over dripping pan.
Cook ribs until tender, about 1 1/2 to 2 hours.
Meanwhile, in blender or food processor, puree garlic, ginger, soy sauce, wine and hoisin until smooth.
During last 30 minutes of cooking, baste ribs several times during cooking.
Serves 4.
Shell and devein shrimp.
Butterfry shrimp by slicing them down the length of the back, stopping just above the tail.
Rinse with cold water; blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes and drain.
Combine with minced garlic and ginger; gently crush into a paste.
Mix in the wine and set aside.