hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
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>Combine the coconut-curry sauce ingredients. Taste and adjust the
Mix ingredients for the sauce together. When ready to eat
ry; set aside.
Combine sauce ingredients. Add a bit of
arinaded. Combine brown sugar, soy sauce and rice vinegar in a
ups boiling water.
For Sauce:
In a wok heat
Pour in 2 tablespoons soy sauce, sherry, 2 tablespoons water, 1
Mix all ingredients for \"cooking sauce\" and set aside.
In
Combine all sauce ingredients and set aside.
lakes, and 2 tablespoons soy sauce. Mix together in circular motion
he ingredients of the dipping sauce together and set aside.
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.
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.
nd caramelized.
For the sauce:
Whisk this together over
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).
longside some Buttermilk Ranch Dippin' Sauce. (See Cook's Note).
nd cooked through.
Tahini Sauce.
Blend or Process Tahini
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
ome of this for the sauce recipe.
Add 1/4 cup