eeded.
Clean the romaine lettuce, chopping off the stem, peeling
he mixture into the lettuce leaves to serve. Recipe is best warm
ntil needed. Clean the romaine lettuce, chopping off the stem, peeling
ver them and serve with lettuce and spicy sauce.
hen serve it in the lettuce\"cups\".
Top with\"Special
retty spicy. Dice all the lettuce wrap ingredients into small pieces. Pour
Diced chicken breast lightly coated with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste.
Cook pasta per package instructions. Rinse under cold water. Drain well then toss with vegetable oil. Set aside.
Wash cucumber. Slice diagonally into 1/4-inch thick slices. Slice each slice into several strips. Set aside.
Mix together Cantonese stir fry sauce. Set aside.
Heat wok or large frying pan thoroughly. Add oil then garlic. Stir fry about 30 seconds. Do not burn garlic or it will take on an acrid smell and taste. If this happens, throw it out and start over.
Add sugar, vinegar, stir fry sauce (stir sauce before adding), ...
Soak Vermicelli in very hot water for 1 hour.
Bring a pot of water to a boil, add Vermicelli and boil for one minute.
Rinse under warm water for one minute, drain well then mix with 1tsp Veg Oil.
Heat a wok over high heat until it begins to smoke (sub. cast iron skillet or saute pan).
Add Vegetable Oil, then Chili Pods and Pork. Then stir fry until pork is almost done.
Add Garlic, Ham, Green Onion, Cabbage and Mushrooms then stir for 10 to 15 seconds.
Add Vermicelli, Salt, Soy Sauce Oyster Sauce, Sugar and Sesame Oil then ...
Preheat oil to 375 degrees F. In a medium bowl, combine batter ingredients.
Using a fork, dip green beans into batter to coat, letting excess drip off. Fry in the oil in batches, until they are golden and crisp. Remove from oil to a paper towel lined sheet tray. Sprinkle with salt and pepper.
Combine sauce ingredients in blender. Serve with fried green beans.
oodles and cover with plastic wrap until ready for service. Heat
Preheat oven to 350 degrees F. Spray a mini muffin tin
Combine all Spicy Sauce ingredients and mix well.
In a wok or large frying pan, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels.
Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds.
Add eggplant and mix well. Simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.
our oven to 425 degrees F. Arrange the fillets on a
arge pot to 350 degrees F (175 degrees C). Add vermicelli
he lavash bread with the lettuce leaf, then with the egg
r>
spoon filling into lettuce leaves, add desired dipping sauce
For flavor and texture variety, blend the cottage cheese with another low-carb ingredient. A hardboiled egg works well and adds to the creaminess of the cottage cheese.
Tomato, jalapeno and garlic are other healthful add-ins.
Prepare your cottage cheese filling in advance and season it to taste with ground black pepper, hot sauce or other spices.
Place the filling in the lettuce leaf directly before you have your snack.
Chop boiled egg into small pieces.
Add the radish and chives and mix.
Mix the mayonaise and relish together, then add to egg.
Add pink himalayan salt and pepper to taste
Put egg on large lettuce leaf and wrap up.
Serve with fresh vegetables.
he inside curl of the lettuce leaves. Set aside.
Grill