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.
For the XO sauce: heat half of the oil
Combine mutton, Chinese BBQ sauce, soy sauce and sesame seed oil. Marinade
hicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes
ip the duck into soy sauce.
Over high heat, cover
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
ry mixture.
Add hoisin Chinese barbecue sauce and toss to coat
Combine soy sauce, peanut butter, honey, Chinese hot sauce, white vinegar, sesame oil, garlic powder, and ground black pepper; whisk well until smooth.
In a small bowl, mix together mustard and hot water. Whisk in plum and soy sauce, sesame oil, and vinegar until mixture is smooth.
Season both sides of fish with lemon juice, salt, and pepper.
Grill or broil about 4 minutes on each side.
Top fish with plum sauce before serving.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes
Combine chicken, XO sauce, fish sauce, lemon zest, lemon juice, sugar and lemongrass in a medium bowl.
Heat 1 tbsp peanut oil in a wok over medium-high heat and stir-fry chicken, in batches, until browned. Remove from wok.
Add remaining oil to wok and stir-fry onion and chili until onion softens. Add broccoli and water chestnuts. Stir-fry until broccoli is tender. Return chicken to wok and stir-fry until hot. Season to taste. Serve sprinkled with spring onions and cashews.
Slice chicken into 5 thin strips, about 5 per breast.
Flatten with a Chinese cleaver or mallet.
Mash shrimp; add onions, lemongrass, salt and pepper and blend into a thick paste.
Lay ham strips on the chicken pieces; add a tsp of shrimp to each, and roll.
Secure with toothpicks.
Dip in cornstarch, then fry in oil in a skillet until golden brown.
Serve with my recipe for\"Nuoc Cham- Vietnamese Spicy Fish Sauce\" (recipe#25375).
o coat completely. .
Add xo sauce to skillet and cook until
then add the Hoisin sauce and chili sauce. Cook for 1 minute
Drizzle with Garlic-Soy Dipping Sauce. Garnish with cherry tomatoes and
eanwhile, to make the pineapple sauce, heat oil in a wok
br>Drain.
Mix oyster sauce, vinegar, and sugar together.
-inch intervals. Combine barbecue sauce, sherry, honey and five-spice