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.
*Recipes for both these sauces are in this cookbook.
nch non-stick skillet with cooking spray, and heat skillet over
Combine soy sauce, cooking sherry, cornstarch, sugar and salt in mixing bowl.
Add chicken and marinate 10 to 15 minutes.
Add 2 tablespoons of oil and Oriental Blend to wok or heavy skillet and stir-fry 8 to 10 minutes on high heat.
Remove vegetables.
Add an additional 2 tablespoons of oil and chicken pieces to wok, discarding marinade.
Stir-fry on high heat for 3 to 5 minutes. Add vegetables to chicken and stir-fry an additional 1 to 2 minutes.
Serve with cooked rice.
or 3 minutes.
Add cooking oil to browning dish.
side.
Saute garlic use cooking oil to taste. stir in
large nonstick skillet with cooking spray.
Heat over medium
Bring to boil stirring while cooking. (I find using a whisk
inutes.
While beans are cooking, in a small bowl combine
Cook spaghetti.
While spaghetti is cooking, stir-fry vegetables with sauce.
Drain spaghetti and toss with vegetables.
Brown ground beef or turkey. Drain fat if needed.
Add water, soy sauce, onion, garlic, rice, pepper and soup mix.
Bring to a boil. After a boil has been reached, cover and reduce heat to low.
Cook on low for 20 minutes. Uncover, stir and allow to cool for 5 minutes before serving.
Add vegetables during last 5 minutes of cooking time.
om/ For more indonesian cuisine recipes.
In medium saucepan, bring chicken broth to a boil. Stir in barley; reduce heat. Cover and simmer 10 to 12 minutes, or until tender.
In large skillet, heat oil. Cook carrots, celery and garlic over medium-high heat 2 to 3 minutes. Add mushrooms and green onions; continue cooking 1 minute. Add cooked barley and soy sauce; mix well. Continue cooking over medium heat until heated through.
nches long.* Brown strips in cooking fat. Pour off drippings, measure
In a 10-inch frypan, brown beef cubes in oil.
Add water and simmer about 1/2 hour, covered.
Mix cornstarch with Tamaric and add to beef, increasing heat and cooking until sauce thickens.
Add more water, if necessary.
Cut broccoli into bite-sized pieces and add to beef.
Cover and simmer over low heat until broccoli is tender and bright green.
Do not overcook broccoli.
Serve immediately.
dd 1 teaspoon of the cooking oil to a wok or
Cut chicken breasts into strips.
Marinate chicken strips in soy sauce, cherry wine and cornstarch for 20 minutes.
Saute chicken in cooking oil until brown.
Add onion, garlic and bell pepper with carrots.
Cook until vegetables turn a bright color. Add broccoli slaw mix, sesame seed and ginger.
Serve with white rice.
Serves 4.
Whisk together soy sauce, vinegar, sesame oil, sugar and red pepper in large bowl.
Cook carrots according to package directions.
Using a slotted spoon, remove to bowl with dressing. Return carrot cooking water to boiling.
Add peas.
Return to boiling over medium heat; cook, covered, 4 minutes or until tender.
Drain.
Add with turkey and water chestnuts to carrots. Let stand 30 minutes.
Meanwhile, prepare noodles according to package directions.
Top noodles with turkey salad.
Coat a nonstick skillet with cooking spray.
Add oil, and place over medium-high heat until hot.
Add snow peas and carrot. Saute 2 minutes.
Add water chestnuts and broth.
Bring to a boil. Cover, reduce heat, and simmer 5 minutes or until vegetables are crisp-tender.
Saute garlic in cooking oil until golden brown, then add onion, pork, carrot and cabbage.
Season with soy sauce and fry for 2 minutes.
Add broth and simmer.
Add celery.
When vegetables are cooked, mix in soaked and drained rice noodles and season. Optional:
green onions to garnish.