Slice the beef into 1 1/2-inch pieces.
Add soy sauce, cooking wine, 1/2 teaspoon water and cornstarch and mix well.
Mix Sa Tsa Chang, sugar, 1 tablespoon soy sauce and 3 tablespoons water in a bowl for later use.
Divide the sliced beef into 6 portions. Insert the sliced beef through the 6 skewers.
Mix the ingredients for the batter together thoroughly and let sit in the refrigerator for a couple of hours.
Coat chicken with seasonings and marinate in the refrigerator for 20 minutes.
Coat chicken with batter and fry in oil (I did not write down the directions to this as it seemed self explanatory at the time).
Mix ingredients for the sauce together. When ready to eat, mix 1/4 cup water with 1/4 cup cornstarch.
Bring the ingredients for the sauce to a boil and add the cornstarch mixture slowly, boil 1-2 minutes. It should be ...
Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few ...
Soak bean threads in warm water until soft, about 15 minutes. Cut into four-inch lenghts. Cook in a medium pot of soiling water for one minute. Drain, and cool and pat dry.
Combine the dressing ingredients and toss with the noodles to coat thoroughly. Mound noodles on a serving platter.
Garnish with shrimp, julienned green onions, carrots and cucumber; beans sprouts and chopped cilantro.
Cut the chicken breast in half lengthwise and lightly rub with vegetable or soy bean oil. Season with salt and pepper and either grill or pan sear for about 4 minutes on each side. Remove and let stand while mixing salad.
Take all cabbages, lettuce and vegetables and cut them into small julienned 2\" matchsticks.
Take the ginger, soy, lime juice, vinegar, Agave syrup and mayonnaise and mix together in a bowl. Place the vinaigrette mixture to the side.
Cut the chicken against the grain (muscle) into thin slices mimicking the ...
Rinse lettuce leaves and pat dry; set aside.
Combine sauce ingredients. Add a bit of sugar if desired. Set aside.
Combine raw ground beef with re-hydrated TVP by hand, mixing well.
In a medium skillet over medium-high heat, saute the meat mixture with onion and garlic.
When cooked, add the soy sauce, hoisin sauce, ginger, vinegar, and chile paste.
Stir in the water chestnuts, green onions, and sesame oil. Cook just until the green onions begin to wilt (about 2 minutes).
Transfer to a serving dish and let each person fill ...
Combine all ingredients of the pork filling and mix together well.
In a separate bowl, mix all the ingredients of the dipping sauce together and set aside.
In the center of one dumpling skin, place 2 teaspoons of filling. Moisten the edges with a small amount of water for sealing the dumpling. Fold the dumpling skin in half over the meat and press to seal the edges. At this point, you are done with the fold. There are many different types of fold ranging from simple to complex. Try as many as you like, but keep the amount of filling ...
Combine all sauce ingredients and set aside.
Heat wok. Add one teaspoons of oil. Sear chili paste, garlic, and minced green onion for 5 seconds to release flavors.
Add cooked ground chicken and sear, stirring and tossing for 5 to 10 seconds.
Add sauce mixture and simmer for 20 seconds. Add egg noodles to boiling water and heat for 5 to 10 seconds. Remove noodles from water and place in strainer. Move to serving plate.
Thicken chicken and sauce with a mixture of corn starch and water (equal parts). Consistency should be a very ...
Cook pasta. Rinse and cool down. Set aside. Toss in red chile flakes and cilantro.
Wash cucumber. Slice diagonally into 1/4\" thick slices. Slice into strips. Set aside.
Heat wok thoroughly, add oil, then minced garlic. Stir fry briefly. 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 and vinegar.
Add noodle to wok, stirring and tossing to mix until noodle is heated through.
Place on plates and surround with cucumber strips.
Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the turkey as it cooks; drain excess fat.
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in diced chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
Place the chicken in a mixing bowl and add 2 tablespoons soy bean oil, ginger, garlic, chili flakes, and 2 tablespoons soy sauce. Mix together in circular motion until well mixed. Marinate in refrigerator for 2-4 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 very hot saute pan lightly ...
Saute chicken breast in a skillet in a little oil for 10 to 12 minutes.
Allow to cool; then mince.
Prepare the noodles following the directions on the package; typically boil for 3 to 5 minutes in 8 to 10 cups boiling water.
For Sauce:
In a wok heat 2 tablespoons oil over medium heat.
Add garlic and green onion and saute for just a few seconds; careful that the garlic doesn't burn.
Add soy sauce, chicken broth, brown sugar and chile-garlic sauce. Combine the cornstarch with 1/2 cup water and stir it into the sauce. Simmer ...
Whisk together flour, cornstarch, baking soda, and baking powder into a bowl. Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1 teaspoon vegetable oil, and a dash of sesame oil and mix until smooth. Fold in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
In a medium saucepan, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a simmer over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce ...
Drain the tofu, and then remove excess moisture by cutting it in half lengthwise and microwaving on high, uncovered, for two minutes. Gently squeeze out and wipe off excess moisture, then throw tofu in the freezer for one or two hours before removing to thaw in the fridge -- this will give the tofu a slightly heavier texture.
Cut tofu into tiny cubes (about 1/4\" thick) and arrange in a lidded dish to be marinaded. Combine brown sugar, soy sauce and rice vinegar in a small bowl. Pour over tofu. Let sit in the refrigerator for at least an ...
Mix all ingredients for \"cooking sauce\" and set aside.
In medium bowl, combine marinade ingredients and mix well. Add chicken and stir to coat thoroughly. Stir in 1 t. oil and let sit for 15 minutes.
Heat wok or large skillet over medium-high heat. Add 3 T. oil, then add chicken and stir-fry for about 3-4 minutes. Set aside.
Add 2 T. oil to the pan. Add ginger, garlic, and onion and stir-fry for a minute or so. Add mushrooms, bamboo shoots and wter chestnutsl stir-fry an additional 2 minutes. Return chicken to the pan. Add mixed ...
Rinse and trim green beans, set aside.
Mix sauces in a bowl well.
Pour water in wok, heat over high heat until bubbling, boil green bean for 3-5 minutes until crispy tender. Remove and drain.
Heat cooking oil hot in wok over high heat, stir in ginger and garlic until aromatic, combine green bean, stir constantly until beans are soft about 2-3 minutes.
Combine sauce mixture, stir around until the sauce is thicken and glazes the bean.
Transfer and serve spicy green bean with cooked rice.
The the walnuts:
Prepare a piece of parchment paper or lightly grease a baking sheet. Set aside.
Combine water and sugar in a saucepan. Bring to a boil. Stir until the sugar is dissolved. Add in the walnuts, stirring constantly. Cook for 5-10 minutes or until thickened. Place the walnuts on the parchment paper or baking sheet. Separating them carefully. Allow them to cool fully.
An alternative to this is to simply toss the walnuts in a skillet with some white sugar and heat over medium-high heat, tossing constantly until the sugar is ...
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.
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener