Beat eggs; add salt and sherry.
Set aside.
Heat oil (medium-high); saute onion until soft.
Add beaten egg mixture and scramble cook until dry and crumbly.
Add cooked rice and brown gravy.
Add soy sauce, if desired, to taste (do not add too much or rice will become sticky).
Brown coloring comes from Chinese brown gravy (purchase in Chinese section of grocery store). Secret...cook rice before frying.
Szechuan peppercorns are available in Chinese groceries.
To use, put
In small bowl, stir together mustard and mayonnaise.
In separate bowl add chicken, celery, onion, pineapple, and oranges. Stir in mustard/mayonnaise mixture.
Chill.
Right before serving, stir in Chinese noodles.
Melt butterscotch chips in double boiler.
Mix in Chinese noodles and peanuts. Drop by spoonfuls onto waxed paper.
After they set, store in airtight container in cool place.
Melt chocolate and butterscotch chips together.
Stir in chinese noodles and peanuts.
Drop by spoonfuls on wax paper lined cookie sheet.
Let cool.
Store in airtight container in refrigerator.
Melt together morsels and peanut butter over hot water (not boiling) or in a microwave for 1 minute and stir.
If not long enough, give it another 30 seconds to 1 minute.
When melted, stir in Chinese noodles.
Mix well and drop on wax paper by teaspoon. Let harden.
Whisk the tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add the vodka, lemon juice, horseradish, and sugar. Season to taste with the salt, pepper, and cayenne.
Serve individually in 16 porcelain Chinese soup spoons by adding about a 1/2 tablespoon of sauce into each spoon, topped with a shrimp and a jalapeno slice, if desired. Serve chilled.
Combine water, wine, soy sauce and peppercorns in medium saucepan.
Bring to a boil over high heat.
Add shrimp; reduce heat to medium.
Cover and simmer 2 to 3 minutes until shrimp are opaque.
Drain well.
Cover and refrigerate until chilled.
Combine sweet and sour sauce and mustard in small bowl; mix well.
Serve as a dipping sauce for shrimp.
Heat grill.
Put ribs on grill over dripping pan.
Cook ribs until tender, about 1 1/2 to 2 hours.
Meanwhile, in blender or food processor, puree garlic, ginger, soy sauce, wine and hoisin until smooth.
During last 30 minutes of cooking, baste ribs several times during cooking.
Serves 4.
Shell and devein shrimp.
Butterfry shrimp by slicing them down the length of the back, stopping just above the tail.
Rinse with cold water; blot dry.
Cover the black beans with lukewarm water; let soak for 5 minutes and drain.
Combine with minced garlic and ginger; gently crush into a paste.
Mix in the wine and set aside.
Marinate meat for 15 minutes in mixture of cornstarch, sugar, salt, sherry and soy sauce.
Heat wok or large skillet.
Pour in 1 tablespoon oil and heat.
Stir-fry onion and green pepper until crisp-tender.
Remove to bowl.
Add 2 tablespoons oil to wok and stir-fry beef until done.
Add oyster sauce and vegetables and mix well.
Add tomatoes and heat until warm.
Serve over rice.
NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE
ut the excess moisture.
In a large bowl, mix the
til the dough has doubled in bulk, about 45 minutes.
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.
side.
Place the rice in a bowl. Cover with the
Combine cornstarch and baking soda in large bowl. Add beef; toss to coat all over in flour. Shake off excess.
Heat 2 tbsp of the peanut oil in wok on high heat. Stir-fry about a third of the beef until crisp. Drain on paper towels; cover to keep warm. Repeat with remaining peanut oil and beef.
Combine sauces and garlic in small bowl.
Heat sesame oil in same cleaned wok on high heat. Stir-fry onion until just tender. Add cabbage and Chinese broccoli; stir-fry 1 min. Add sauce mixture and beef to wok; stir-fry until heated through.
Heat oil in a wok or large skillet on high heat. Stir-fry beef, in 2 batches, for 2-3 mins, until brown. Add soy sauce, sherry, chili and oyster sauce, stirring constantly.
Stir in noodles and Chinese cabbage. Stir-fry for 2 mins.
Cover rice with warm water in a large bowl. You need
nder cold water. Place duck in large saucepan; cover with cold