ne dozen female crabs already steamed or buy them live and
Drain and cut tofu into 1-inch cubes. Coat with flour, shaking off excess. Heat oil in a wok or large skillet on high heat. Fry tofu for 2-3 mins, until crisp and golden. Drain on paper towels.
Reheat wok on high heat. Stir-fry pepper, onion, ginger and garlic for 1 min. Add broccolini, bok choy and snap peas and stir-fry for 2 mins.
Add vegetable stock or water, soy sauce, sweet chili sauce and sesame oil and stir-fry for 1 min.
Return tofu to wok and toss together until heated through. Serve with steamed rice.
Heat oil in a large saucepan over medium heat. Cook curry paste, stirring, until fragrant. Add coconut milk and stock. Bring to a boil then reduce heat and simmer, stirring, for 5 mins. Add sweet potato and simmer, covered, for 10 mins, or until potato is tender.
Add beans, tofu and lime juice. Cook, stirring, until beans are tender. Stir in cilantro.
Serve curry with steamed rice and topped with fresh cilantro.
Serve with peanuts, cilantro and steamed rice.
nd heated through. Serve with steamed broccoli, red pepper and zucchini
arm.
7. Reheat steamed buns according to package directions
/4 cup of the vegetable broth, garlic and cream and
efore serving.
Serve with steamed baby new potatoes, preferably Jersey
Put all ingredients except green vegetable in slow cooker on low for 6-8 hours or on high for 4-5 hours. Serve with steamed vegetable.
0 mins. Bring lemon juice, vegetable stock, wine, 1 1/4
Preheat the oven to 350\u00b0F.
Heat olive oil in large oven-proof skillet on high heat. Saute leek, parsnip, celery, carrot and garlic for 4-5 mins, until tender. Add spices and cook for 1 min, until fragrant. Stir in vegetable stock, tomatoes and red lentils. Bring to a boil.
Bake, covered, for 20 mins. Uncover and bake a further 10-15 mins, until lentils are tender. Stir in lime juice.
Serve with rice, lime wedges and cilantro.
br>Prepare dough for Chinese Steamed Buns.
Shape dough into
inutes.
Serve over hot steamed rice, and garnish with sesame
ish is steaming, combine the vegetable oil, green onions, and ginger
br>Prepare dough for Chinese Steamed Buns (see footnote).
Shape
he spinach wilts. Serve with steamed basmati rice infused with saffron.
oasted cashews.
Serve with steamed rice and pappadums.
Wet the sheet of beancurd.
Fold it 5 or 6 times, then cut it into retangular pieces.
Place on a heatproof plate.
Combine ginger, garlic, carrot, soy sauce, oils, sugar, salt and pepper in a small bowl.
Spoon mixture over beancurd pieces.
Steam over rapidly boiling water 2 to 3 minutes or until cooked.
Line a serving plate with blanched Hong Kong kai lan.
Arrange the steamed beancurd on the green vegetable.
Garnish and serve.
Heat oil in a large saucepan over medium heat. Cook onion 5 mins, until soft and golden. Add garlic, chili, turmeric, garam masala and lime leaf; cook 1 min, until fragrant. Add potato and 1 cup water, cover and cook 15-20 mins, until potato is tender.
Reduce heat to low and add cabbage, beans and coconut cream. Cook, covered, 10-15 mins, or until beans are tender. Stir in cilantro. Serve with steamed rice.
Heat oil in a wok or large frying pan over high heat. Stir-fry onion for 2-3 mins. Add garlic and ginger. Cook for 1 min. Add beef and cook for 3 mins, or until browned. Add Chinese broccoli, pepper and snow peas. Add stock and oyster sauce. Simmer until vegetables are tender but still crisp, about 1 min.
Serve with steamed rice.