Blend ginger, garlic, sugar, shoyu, vinegar and hot pepper sauce
emon juice, rice vinegar, and shoyu, and pulse to combine. With
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
In a pot heat oil and stir-fry chicken until half cooked; drain oil and fat.
Mix in bowl, shoyu, water, ginger and Equal.
Cook chicken and onions for 5 minutes.
Pour shoyu mixture in with chicken.
Let simmer on low for 1 hour.
(Hint:
Cook on low heat so Equal sugar substitute doesn't lose its sweetness.)
Add extra water if too salty.
Season to taste.
Mix 2 tablespoons cornstarch and 1/3 cup cold water.
Add to simmering sauce to thicken.
Serve with hot rice.
late.
Using a skewer, poke holes in the cake top
Heat oil in skillet; add beaten egg and scramble briefly.
Add all remaining ingredients except shoyu.
Cook over medium heat 4 or 5 minutes, stirring gently.
Add shoyu; mix thoroughly.
Cook 2 minutes.
Serving Serves 5 people
Heat oil slightly in wok.
Add garlic and ginger and stir until light brown.
Add chicken pieces and fry until lightly browned.
Add sugar and cook until sugar is melted.
Add shoyu and wine.
Bring mixture to boil.
Lower heat, put cover on wok, and simmer about 30 minute Stir contents occasionally.
Use
empty
tomato sauce can for measuring water, sugar and shoyu.
Boil together all ingredients.
Simmer until done, about 1 hour.
Heat shoyu and water.
When hot, add sugar, stirring until dissolved.
Add garlic, ginger and chicken; cook over medium heat until chicken is tender, about 45 minutes.
Stir occasionally so chicken browns evenly.
In large pot, enough to cover whole chicken, fry ginger in oil until golden brown.
In small bowl,
mix
shoyu,
sugar and anise. Add to oil; allow to boil.
Add chicken and cover. Cook 10 minutes on\tback,
then
turn
and\tcook 10 minutes on breast. Remove from pot, chop and serve.
Poke will be found during spring time.
Clean and wash your poke well.
Cook until tender; drain well and finish squeezing water out of poke.
Have salt bacon fried crispy brown.
Add poke to bacon grease.
Beat eggs when poke has fried about 10 minutes and add to mixture.
Fry 5 more minutes.
Get ready to enjoy!
Saute bacon until crisp, remove from drippings and set aside to drain.
Parboil poke greens and drain.
Add poke and soy sauce to hot bacon drippings.
Simmer, tightly covered, until poke is wilted.
Drop eggs individually on poke.
Cook, covered, until eggs are firm.
Using spatula, cut around each egg and place on warm plates.
Crumble bacon pieces over eggs and serve.
Serves 2.
Clean poke stalks from poke salate.
Slice in small round pieces.
Dip pieces in flour, meal mixture.
Heat oil in skillet. Fry poke stalks until good and brown.
Drain all grease off.
Eat and enjoy.
Tastes like fried okra.
Boil poke in a large pot with
Wash the poke salad good and cook until tender.
Drain well. Add cooked sauce to poke salad.
Eggs can be added to cooked poke salad.
A thin white sauce can be used.
To prepare the Spicy Salmon Poke:
In a medium, whisk
0 minutes.
For the Poke Filling:
In a small
Cook poke 5 minutes in the 1 cup of water. Drain. Beat the egg.
Dip poke in the egg and roll in the meal. Fry in the bacon grease until brown.
Simmer in water enough young poke weed for 4 people.
Make a white sauce by melting butter in saucepan.
Stir in flour and stirring slowly, add milk.
Season to taste with salt and pepper. Add diced green pepper.
Bring to a simmer.
Spread a base of poke weed over bottom of well greased casserole.
Cover with white sauce, then with sliced egg.
Repeat until all the ingredients are used.
Top with buttered bread crumbs.
Bake at 325\u00b0 for 1/2 hour.
Wash tender poke.
Add to boiling water.
Boil until wilted. Drain poke.
Add vinegar, salt and sugar.
Cook until done or soft. Put in jars and seal.