Bring large pot of water to boil.
Add snow peas and parboil 30 seconds.
Drain,rinse under cold water and drain again.
Combine with cucumbers and celery in large serving bowl.
For Dressing.
Heat 2 tablespoons vegetable oil in small skillet.
Add chili paste and stir-fry until heated.
Add remaining ingredients and mix well.
One hour before serving, toss vegetables with dressing.
Cover and refrigerate until serving time.
* If using fresh broccoli, parboil for 30 seconds.
set aside.
Heat the vegetable oil in a wok or
cipe, but judging from other recipes, my guess is a 10
ery hot. Add 1 tablespoon vegetable oil, tilting the wok to
Wash spinach and chop into 5-cm segments.
In wok, bring some water to a boil. Add spinach, blanch briefly, remove, and drain.
Empty water from wok, heat to dry, add oil and swirl to heat well. Add garlic and toss just a moment until fragrant but not burned. Add spinach, salt, and MSG, tossing after each addition.
Turn off heat, drizzle with sesame oil, transfer to platter, and serve as part of a Chinese meal. (For a Chinese meal, serve rice, a soup, and one dish per person, selecting a balanced variety of dishes.).
nd celery (3mm pieces). The Chinese leave the seeds in the
b>Chinese meal: chilies and potatoes, a couple of meat dishes, a green vegetable
f a Chinese meal (a couple of meat dishes, a green vegetable, lao
Divide cauliflower into florets, wash, blanch briefly in boiling water, and drain.
Wash bell pepper, remove stem and seeds, and cut into thin slivers.
Over highest heat, heat the empty wok, then add oil and swirl to heat. Add cauliflower and stir-fry briefly. Add bell pepper, sugar, salt, and MSG, tossing after each addition.
Transfer to serving platter, and serve as part of a Chinese meal: rice, soup, and a balanced variety of dishes--one per person.
wok or skillet with vegetable oil and heat.
Add
arrots in 1 - 2 tablespoons vegetable oil in wok until crisp
et aside.
Heat the vegetable oil in a large skillet
reasts.
Pre-heat the vegetable oil for deep-frying to
f a Chinese meal, with rice, soup, and 2-3 other dishes.
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 buns.
The Chinese-style roast pork (Chinese: char siu; Japanese
to 6 with other dishes.
--------------GADO-GADOSAUCE----------------.
To
ntil hot. Add 2 T vegetable oil and swirl the pan
and wash thoroughly.
Heat vegetable oil in a wok, on
eal with a variety of dishes.