n a Corningware dish or sauce pan as noted below.
erve warm with Egg-Lemon Sauce on top.
Egg Lemon Sauce.
Heat
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
tir in tomato-basil pasta sauce and pepper. Cover, reduce heat
amb, onions, celery, rice, mint sauce, parsley, salt and pepper. Mix
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.
br>Add this to the egg-lemon mixture, beating continuously.
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
easonings-1 teaspoon salt, 1 egg white, 1 tablespoon tapioca starch
il and egg. Thinly slice omelet rolls.
Whisk satay sauce and
For the omelette, heat 1/2 tbsp oil in a wok over high heat. Add eggs, swirling to coat base of pan. Cook for 1-2 mins, until just set. Flip over and cook for another 30 seconds. Remove from pan. Roll up and slice.
Add remaining oil to wok. Stir-fry snow peas, carrot, garlic and chili for 1-2 mins, until tender. Add duck, noodle sauce, soy sauce and oyster sauce. Stir-fry for 2-3 mins, until heated through. Serve topped with green onions and egg rolls.
eat and 1 tablespoon soy sauce and mix, set aside.
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
In a shallow dish, combine chicken, fish sauce, sugar, lime juice, lemongrass and garlic. Cover and chill for at least 20 mins.
Heat peanut oil in a wok or large frying pan over high heat. Working in batches, stir-fry chicken for 2-3 mins, until browned. Add onion and marinade. Stir-fry for 1-2 mins. Add stock, cover and simmer for 1 min. Add broccoli and noodles. Stir-fry for 1-2 mins.
Serve topped with Vietnamese mint, if using.
br>Begin cooking the egg noodles. While egg noodles are cooking, place
he chopped scallions, garlic, ginger, egg, soy sauce, oil, five spice, salt
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).
Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
Rinse vegetables immediately in cold water. Place in refrigerator to cool.
Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.
o taste).
Add soy sauce and vinegar. Let it boil
eat and 1 tablespoon soya sauce and mix, set aside.