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.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
pread 1/4 of the sauces and green onion mixture evenly
rominent flavour in this recipe, different types of sauces may alter the
nd serve with dipping sauces.
To make sauces:
Mix together
Combine cornstarch and baking soda in large bowl. Add beef; toss to coat all over in flour. Shake off excess.
Heat 2 tbsp of the peanut oil in wok on high heat. Stir-fry about a third of the beef until crisp. Drain on paper towels; cover to keep warm. Repeat with remaining peanut oil and beef.
Combine sauces and garlic in small bowl.
Heat sesame oil in same cleaned wok on high heat. Stir-fry onion until just tender. Add cabbage and Chinese broccoli; stir-fry 1 min. Add sauce mixture and beef to wok; stir-fry until heated through.
erve.
Re \"Chinese sweet sauce\": the recipe nor book do not
Preheat the oven to 425\u00b0F.
Cut wings into three pieces at joints; discard tips. Combine oil, sauces and five-spice in large bowl. Add chicken; toss chicken to coat all over. Cover; refrigerate 3 hours or overnight.
Place chicken, in single layer, on oiled wire rack set inside large shallow baking dish. Brush remaining marinade over chicken.
Roast chicken about 30 mins or until chicken is well browned and cooked through.
Rinse noodles in strainer under hot water. Separate noodles with fork; drain.
Heat half of the oil in wok on high heat. Stir-fry chicken, in batches, until browned all over and cooked through. Remove from wok.
Heat remaining oil in wok on high heat. Stir-fry onion and garlic until onion softens.
Return chicken to wok with gai lan and sauces; stir-fry until gai lan just wilts. Add noodles; toss until heated through.
Place noodles in a strainer and rinse under hot running water. Separate with a fork and drain well. Set aside.
Heat 1 tbsp of oil in a wok or large skillet on high heat. Stir-fry chicken, in batches, for 2-3 mins, until cooked through and browned.
Heat remaining 1/2 tbsp oil in same wok on high heat. Stir-fry onion and garlic for 1 min, until onion starts to soften.
Return chicken to wok with broccoli and sauces. Stir-fry for 1-2 mins, until broccoli just wilts. Add noodles and toss well to heat through. Serve immediately.
oodles and vegetables with the sauces. Place the noodle mixture on
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
For Chinese Mustard Dipping Sauce, whisk all the ingredients together, except for the cilantro, in a small bowl, and when well mixed, add chopped cilantro.
For Wasabi Dipping Sauce, place all ingredients in food processor, mix well, strain, and place in small bowl.
For Ginger Soy Dipping Sauce, combine all ingredients, with the exception of the green onions in a small bowl, and whisk well, and then stir in sliced green onions.
For Sesame Soy Dipping Sauce, whisk all ingredients together in a small bowl.
. Place vegetables, garnishes, and sauces onto plates and bowls for
Blend or process garlic and chili peppers until chopped finely. Heat half the oil in wok and stir-fry garlic mixture until fragrant. Add beef and stir-fry, in batches, until cooked through. Wipe wok clean and heat remaining oil. Stir-fry beans and red pepper until tender. Return beef to wok along with sauces and onion. Stir-fry until hot. Sprinkle with nuts and serve with lime wedges.
Heat 3 Tbsp. oil in wok, brown the ginger and 1/2 c. green onion, then add meat and brown together.
Mix together the bean (or hoisin) and soy sauces, add this mixture to the meat, and stir fry briefly.
Then add rice wine, sugar, MSG, and 1 Tbsp. sesame oil.
Add the chicken broth and simmer for about 3 minutes, until the sauce becomes thick and shiny.
Put mixture in a serving bowl and set aside.
ogether the hoisin and plum sauces in a small bowl; brush
In a small bowl, combine sauces, wine, spice and garlic. Squeeze
Combine chicken broth, wine and sauces in large pan until boiling.
Stir in blended cornstarch and water slowly.
Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
Add vinegar and sesame oil to pot.
Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
Add spring onions, shrimps and beancurds. Simmer for 1 minute.
Scoop into soup bowls and serve hot.
hem with your favorite dipping sauces.
Enjoy.
If you