ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks
Trim green onions. Cut 4 of the onions into 2 1/2 inch lengths. Julienne remaining 2 onions; reserve for garnish. Using a vegetable peeler, remove 3 wide strips of peel from orange.
Combine green onion, orange peel, garlic, ginger, wine, soy sauce, sugar, oil, star anise and cinnamon in a 4.5-quart slow cooker. Stir until the sugar dissolves. Add beef, turning to coat in mixture. Cook, covered, on low, for 8 hours.
Serve beef with a little cooking liquid. Sprinkle with chili pepper, reserved green onion and cilantro.
Place turkey in a bowl with 1 tablespoon oyster sauce, 1/2 the ginger, and 1 tablespoon Chinese cooking wine. Marinate 20 minutes.
Heat the oil and garlic in a wok over high heat. When garlic begins to brown, discard marinade from bowl and mix turkey into wok. Stir in remaining ginger and wine. Mix in remaining oyster sauce, lychees, chile peppers, and soy sauce. Reduce heat to low, cover, and continue cooking 5 minutes, or until turkey is done. Season with pepper, and garnish with cilantro and green onions to serve.
Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.
se the wine?). Also when cooking be very careful as they
Bring lots of water to boil as you would usually cook pasta.
Add salt (I use about 1TBSP) and baking soda.
Add pasta and cook about 2 minutes longer than what the package says. Drain and use in any recipes in place of Chinese noodles.
tock, chili peppers, barbecue sauce, cooking wine, remaining soy sauce and
ook, stirring, until fragrant. Add cooking wine and simmer, uncovered, until
Wash and soak the lotus seeds, euryale seeds, coix seeds in warm water.
Peel the chinese yam and slice thinly.
Wash the pork ribs and parboil.
Place the chinese yam, lotus seeds, euryale seeds, coix seeds, poria, and pork ribs into a ceramic bowl.
Add the water until it covers the ingredients.
Place the bowl in a steamer or big wok and steam for 20 to 30 minutes.
Add the salt and wine before serving.
hat has been sprayed with cooking spray. Roast 15 minutes, turning
he buns.
The Chinese-style roast pork (Chinese: char siu; Japanese
Combine mutton, Chinese BBQ sauce, soy sauce and
side.
Saute garlic use cooking oil to taste. stir in
Spray nonstick cookie sheet with cooking spray. Remove chicken from egg
Heat oil in a wok or large skillet on high heat. Stir-fry ground lamb, in 2 batches, for 4-5 mins, breaking up lumps with the back of a spoon, until brown and cooked through. Add garlic and ginger and cook for 30 seconds.
Whisk cooking wine, hoisin sauce, oyster sauce, fish sauce, cornstarch and 1/2 cup water in a small bowl. Add to lamb and simmer for 1 min.
Add cabbage, carrot, pepper and 1/2 of the green onion. Stir-fry for 1-2 mins, until vegetables are tender but crisp. Spoon into bowls and sprinkle with remaining green onion.
In a wok or large frying pan, heat oil over high heat. Working in 2 batches, stir-fry beef for 1-2 mins. Set aside. Add onion, garlic, chili and spice mix. Cook for 1 min, until fragrant. Add green beans, pepper, hoisin sauce, soy sauce and cooking wine. Cook for 1 min. Return meat to wok. Stir-fry for 2-3 mins.
Serve stir-fry on a bed of noodles.
tir frequently towards end of cooking and make sure the sweet
Rub ribs thoroughly with the Chinese Dry Marinade.
Let stand at room temperature for 1 to 2 hours.
Arrange ribs ends down on cooking grill or place bones upright in rib rack.
Smoke-cook until done.
Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.
ight soy sauce, 1 tablespoon Chinese cooking wine and 1/8 teaspoon
Rinse duck under cold water. Place duck in large saucepan; cover with cold water. Bring to a boil, uncovered. Reduce heat to low; simmer, covered, 30 mins. Cool in water in pan. Remove meat from duck, discarding skin and bones. Shred meat.
Meanwhile, for the five-spice pastry, process 2 1/2 cups flour, orange peel and five-spice in food processor until combined. Add butter; process until crumbly. Add egg and 1 tbsp water; process until ingredients just come together. Knead dough on floured surface until smooth. Wrap in plastic wrap; ...