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.
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.
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
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), ...
Combine garlic powder and black pepper in a medium bowl. Cut beef across the grain into 1 1/2 inch long and 1 inch wide cubes. Mix with garlic powder/black pepper mixture and set aside. Slice bell peppers and onion into cubes. Dissolve bouillon in hot water and mix in cornstarch until dissolved.
Heat a wok or large skillet over medium heat. Heat the oil to hot and brown the seasoned beef cubes. Transfer stir fried meat to a crock pot. Give a quick stir to bouillon mixture and pour into the slow cooker.
Stir in onion, bell peppers, ...
Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.
Bring water to a rolling boil. Place rice vermicelli in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons vegetable oil; set aside.
In a hot wok or large frying pan, stir-fry shrimp and chicken in 2 tablespoons vegetable oil until just done, about 2 minutes. Add garlic, cabbage, ...
Prepare noodles according to package directions. Drain and keep warm in a large serving bowl.
Meanwhile, in a small bowl, combine chicken broth, soy sauce, and sugar. Mix well and set aside.
In a large skillet, heat oil over high heat. Add pork and cook until no pink remains, stirring constantly. Add scallions, carrots, mushrooms, snow peas and the chicken broth mixture.
Stir fry 3 to 5 minutes or until vegetables are crisp-tender. Toss with the noodles and serve.
Combine the hoisin, orange juice and soy sauce with a whisk and reserve. In a small bowl, combine ginger, chili flakes and garlic with 2 tablespoons soy bean oil. Add salt and pepper to the mixture and combine well.
Add rib eye steaks to marinade and refrigerate for 2 hours.
While steaks are marinating, blanch the noodles and broccoli. Bring large pot of water to a boil. Place the broccoli in a wire basket and cook for about 4 minutes at a slow boil.
Remove from pot and place in ice water to stop the cooking process. Let sit in ice ...
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove it from the heat.
Slice the flank steak against the grain into 1/4\" thick bite-size slices.
Tilt the blade of your knife at about a forty five degree angle to the top ...
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 ...
Mix together the sauce ingredients. Mix sauce together with the cucumbers. Sprinkle sesame seeds over the top.
Can be made ahead of time and chilled.
Make the spicy sauce by whisking together the oyster sauce, soy sauce, water, vinegar, sugar substitute and sambal oelek chili paste. Set aside until ready to use.
Preheat the oven to 400\u00b0F.
Place the eggplant cubes on a baking sheet that has been sprayed with cooking spray. (I prefer to line the sheet with Reynolds non-stick foil.) Bake for about 20 minutes, until thoroughly cooked.
Melt the margarine in a large skillet or wok. Stir-fry the garlic and green onions until the garlic is soft. Add the sauce and let the mixture ...
Combine shrimp and pork mixtures. Make sure the mixture is smooth and not lumpy. If you have a food processor, use it for the mix.
With a small spoon, place a pea-size mound of meat mixture into the won ton skin. Moisten the top and bottom corners.
Fold over and seal. Place on a plate, cover and place in refrigerator until ready to serve.
Combine sauce ingredients and mix very well.
In a medium saute pan, bring the chicken stock to a boil, then lower to a slight boil. In another sauce pan, bring sauce to a boil then transfer back ...
Cook noodles until al dente.
Shock in generous amounts of ice water, turning with your hands to speed chilling.
Drain very well.
Coat lightly with sesame oil.
Heat wok, add 1 teaspoon of oil.
Place shrimp into medium hot oil;slightly undercook.
Drain wok, wipe out excess oil.
Add noodles and toss with 3 ounces of Firecracker Shrimp Sauce.
Mound noodles into a large shallow bowl;clean wok.
Stir-fry garlic and chili paste, add onions and bell peppers, add 6 ounces of Firecracker Shrimp Sauce and toss quickly.
...
Dice the meat into tiny pieces. Place the meat in a mixing bowl and add 2 tablespoons oil, ginger, garlic, red pepper flakes and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Let marinate in refrigerator for 4 hours.
Mix together the citrus juices, soy, and hoisin sauce with a whisk. Reserve until needed. Clean the romaine lettuce, chopping off the stem, peeling each 'spear' and running under clean cold water. Reserve in refrigerator until ready to use. Chop scallions into rings and reserve chilled.
Coat a ...
Assemble sauce ingredients and put aside.
Heat a large saute pan, cast iron skillet, or electric wok until smoking. Add oil and baby carrots; saute until the color of carrots brightens. Add shrimp and stir fry until about half way cooked (1 minute). Add water chestnuts, snow peas and garlic. Saute briefly.
Add scallions. Add chili paste, ground white pepper, and ground bean sauce. When you smell the \"nuttiness\" of the ground bean sauce, reduce heat and add sherry.
Pour in the sauce mixture and let boil briefly. Add cornstarch ...
Mix the cooking sauce in a bowl and set aside.
For the spicy sauce: In small dish, mix the dry mustard and water until smooth. Add remaining ingredients and mix well.
In medium bowl, combine sherry, soy sauce, chili sauce, sesame oil, cornstarch, and water. Mix well and stir in tofu. Allow to marinate for 15 minutes.
Heat wok or skillet over medium-high heat. Add the mixed oil and stir fry tofu for 2-3 minutes Set aside.
Add the ginger, garlic and onion; stir-fry for about a minute. Add bamboo shoots and water chestnuts; stir-fry ...
Peel shrimp and devein. Rinse shrimp and mix with cornstarch and white wine in a bowl. Mix sauce ingredients except cornstarch and marinate ground pork for 15 minutes.
Add oil in wok and heat over medium-high heat. Stir in shrimp and cook for 4-5 minutes. Remove with a strainer and set aside. Reserve oil.
Reheat wok and add garlic. Cook until aromatic (1 minute), then add the mushrooms and the ground pork, stirring constantly until the color of the pork changes (3 minutes).
Simmer over medium heat (2 minutes). Combine cornstarch and ...