Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks
Trim green onions. Cut 4 of the onions into 2 1/2 inch lengths. Julienne remaining 2 onions; reserve for garnish. Using a vegetable peeler, remove 3 wide strips of peel from orange.
Combine green onion, orange peel, garlic, ginger, wine, soy sauce, sugar, oil, star anise and cinnamon in a 4.5-quart slow cooker. Stir until the sugar dissolves. Add beef, turning to coat in mixture. Cook, covered, on low, for 8 hours.
Serve beef with a little cooking liquid. Sprinkle with chili pepper, reserved green onion and cilantro.
rom white bottoms).
Cut Chinese parsley into 1/2-inch
Place turkey in a bowl with 1 tablespoon oyster sauce, 1/2 the ginger, and 1 tablespoon Chinese cooking wine. Marinate 20 minutes.
Heat the oil and garlic in a wok over high heat. When garlic begins to brown, discard marinade from bowl and mix turkey into wok. Stir in remaining ginger and wine. Mix in remaining oyster sauce, lychees, chile peppers, and soy sauce. Reduce heat to low, cover, and continue cooking 5 minutes, or until turkey is done. Season with pepper, and garnish with cilantro and green onions to serve.
f the above basic bread recipes). Ingredients stirred in are added
Using a large bowl Separate egg yolks from egg whites, and put the egg whites on the side.
Add Soy sauce, Chili powder, Sugar, Garlic Powder, and Duck sauce.
Place chicken inside large bowl and rub chicken generously.
Let marinate for approx 30 minutes (unless your impatient).
Place flour in a medium sized bowl (use less flour, you can add more later).
Heat Oil to a medium heat in a decent sized pot, deep frying is quickest.
Take chicken from the marinade and cover with flour.
Place in oil and cook for approximately 30 ...
se the wine?). Also when cooking be very careful as they
Bring lots of water to boil as you would usually cook pasta.
Add salt (I use about 1TBSP) and baking soda.
Add pasta and cook about 2 minutes longer than what the package says. Drain and use in any recipes in place of Chinese noodles.
killet with the cooking oil and repeat the cooking steps for the
tock, chili peppers, barbecue sauce, cooking wine, remaining soy sauce and
f water to make it easy to spread. In a separate
egetables over eggs and continue cooking until eggs begin to set
n another frying pan be cooking the chicken this just has
ook, stirring, until fragrant. Add cooking wine and simmer, uncovered, until
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.
hat has been sprayed with cooking spray. Roast 15 minutes, turning
Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.
Mix together the lime juice, fish sauce, sugar, ginger, chilli, garlic and shallots (or red onion).
Plunge the bean sprouts into boiling water for 10 seconds, drain them and rinse under cold water to stop them from cooking any further.
Mix the bean sprouts with the Chinese cabbage, Vietnamese mint and chicken.
Pour the dressing over the salad and toss all the ingredients together until they are well combined.
Serve as a light meal, or as a main dish over steamed rice.
utter and sugar than other recipes because my family really likes