black pepper sauce, grated ginger, orange zest, orange segments, and orange juice ~ marinate for
add the 1 Tbsp of Black Pepper Sauce and the minced basil, and
For Timbales:.
Preheat oven to
For the marinade, mix well all
tock and wine and bake for 20 mins. Arrange chicken over
Remove 1 tablespoon of tomato sauce from the can to be
For red pepper sauce: heat the oil in a
aking sheet. Bake for 15-20 minutes.
For red pepper sauce, combine all
ire balloon whisk, whisk sauce constantly until butter melts.
Combine beef and black bean sauce in a medium bowl, stirring to coat. Refrigerate for 10 mins.
Place noodles in a bowl of hot water. Separate with a fork. Drain well; keep warm.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins each batch, until well browned. Remove from skillet.
Add onion and bok choy to wok; stir-fry for 1-2 mins. Return beef to wok with pepper and chili sauce. Reduce heat; stir-fry for 1-2 mins. Add noodles; stir-fry until heated through.
Heat 1/2 tbsp oil in a wok or large frying pan over high heat. Stir-fry beef for 1-2 mins, until browned. Set aside. Add remaining oil and stir-fry beans and pepper for 2-3 mins, until tender. Add water chestnuts, onions, black bean sauce, soy sauce and dry sherry. Stir-fry for 1-2 mins, until heated through and sauce has thickened slightly. Return beef to pan and toss to coat.
Serve with steamed rice.
For Roasted Red Peppers: Cut the
b>sauce by mixing the honey, soy sauce, and oyster sauce in a small sauce
Use the small skinny Chilie pepper.
Combine the first 10
ogether the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in
Coat beef in black bean sauce then chill for 10 mins. Heat oil in a wok or large frying pan over high heat, stir-fry beef for 2-3 mins, or until browned. Set aside. Add onion and bok choy and stir-fry for 2 mins. Return beef to pan with remaining vegetables. Reduce heat and stir-fry for 1-2 mins.
Meanwhile, cook noodles in boiling water for 2-3 mins, until tender. Drain and toss with flavor packet. Serve with beef stir-fry.
Note: This recipe calls for boneless thigh meat, which is
RED PEPPER SAUCE:
Roast the red
1.Measure mayo and place into a medium-size mixing bowl.
2.Add garlic powder, molasses, and ketchup to the mixture and stir to blend.
3.Top the mixture with Worcestershire sauce and black pepper. Stir well until the mixture appears even and smooth. Add a little volume to the mix by using a hand blender.
4.Cover the top of the mixing bowl with plastic wrap, then place in the refrigerator for at least two hour. Optimally, the sauce will be stored in the refrigerator overnight for maximum flavor.
Combine chili, garlic, ginger, black bean sauce, rice wine and stock.
Heat peanut oil in a wok over medium-high heat. Stir-fry bok choy for 1 min. Add black bean mixture and stir-fry for 30 seconds. Add mushrooms and continue stir-frying until bok choy is shiny, evenly coated with black bean mixture and just starting to soften. Transfer to a warm serving bowl. Serve immediately with soy sauce.