*NOTE: the original recipe specified ground lean pork. Either
------------Filling------------:The filling for this recipe is simply a teaspoon full
eady to cook, arrange the dim sum on the hot grate and
or 5-7 minutes, until dim sum are cooked through.
Serve
n advance if desired. See recipe below....
2.\tMake the
Clean the tripe well under running water.
Place the whole pieces of tripe in a large pot and fill with chicken stock, water, 2 1/2 ounces of the sliced ginger, 4 scallion stalks, 1 garlic clove, sesame oil, 1/2 cup of the rice wine, white pepper, salt and the dried chilil peppers.
Place the pot over high heat and bring to a boil. Lower heat to a simmer and continue to simmer for 2-3 hours. Check for doneness by piercing tripe with a fork. Tripe should be tender but easily sliced with a knife, not rubbery.
Drain the tripe and slice ...
br>EGG SLIVERS: Divide this recipe in half using only 2
eady wonton skins for this recipe.
Steam for 10 to
n the side. Something like recipe#48345 Asian Dipping Sauce by
o a boil. Add choy sum and cook for 30 seconds
uices to wok. Add choy sum, peanut butter, coconut cream, sweet
blanch the choy sum in a llarge pan of boiling water for 30 seconds, drain ans set aside.
in a preheated wok or deep pan, heat oil and stir fry garlic until fragrant. add the choy sum and toss for 1 minute.
stir in the oyster sauce and serve.
he snow peas and choy sum stems and stir fry for
Toss all, except Granny, straight up in the air. Drop into squeaking rocking chair.
Fold in grandmother's outstretched arms. Tuck Teddy and blanket around small child's arms.
Open fairy tale book to very first page.
Begin by saying, \"Now when I was your age\".
Mix stories of bunnies, bears, piggies and soup. Repeat bedtime stories until child's eyelids droop. When the cookie has crumbled and child starts to yawn, place child, Teddy and blanket in warm bed until dawn.
Yields 2 happy persons!
Heat wok until it smokes.
Add oil and heat until it shimmers and is about to start smoking.
Add ginger and garlic, stir fry until very fragrant, about forty seconds.
Add choy sum all at once, and stir fry very vigorously; water will escape from the greens immediately.
Add remaining ingredients, including water chestnuts if you are using them, and stir and fry until the leaves are wilted and the stems are just starting to wilt.
Immediately remove from heat and scrape into a heated serving platter and serve right away.
-5 mins. Add choy sum and simmer for 1 min
arm.
Add the choy sum to same heated pan with
lightly thickened.
Blanch choy sum in a pan of simmering
Brush fish fillets with sesame oil. Heat a large nonstick frying pan on high heat. Cook fish 1-2 mins each side. Add kecap manis and stock; cook a further 2 mins, until sauce reduces and fish is cooked through.
Meanwhile, heat a wok on high heat. Stir-fry garlic, choy sum and soy sauce 2 mins, until wilted.
Serve fish and choy sum with steamed rice.
lace the noodles and choy sum in a bamboo or metal