Archive for the 'Chinese' Category
Shrimp-fried rice
Shrimp Fried Rice
Posted by bettyboop50 May 10, 2001
8 ounces shrimp (peeled, deveined and no tails)
2 cloves garlic (thinly sliced)
4 green onions (sliced)
3 eggs (beaten)
4 cups cooked rice
2 tablespoons olive oil
2 tablespoons soy sauce
In a wok, heat 1 tablespoon oil till hot, add garlic and fry
till brown, take out and discard. Add shrimp to oil and […]
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Steamed Cantonese-style fish
Steamed Cantonese-Style Fish
Posted by swm56 6/11/01 9:39:48 am
Source: Recipe courtesy of Ken Hom
1 pound firm white fish fillets, such as cod or sole,
skinned, or a whole fish such as sole or
turbot
1 teaspoon coarse sea salt or plain salt
1 1/2 tablespoons finely shredded fresh ginger
3 tablespoons finely shredded scallions
2 tablespoons light soy […]
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Stir-fried Beef With Oyster sauce
Stir-Fried Beef with Oyster Sauce
Posted by swm56 6/11/01 9:44:16 am
Source: Recipe courtesy of Ken Hom
1 pound lean beef steak
1 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon Shaoxing rice wine or dry sherry
2 teaspoons cornstarch
3 tablespoons peanut oil
3 tablespoons oyster sauce
1 1/2 tablespoons finely chopped scallions, to garnish
Cut the beef into slices 2 inches long […]
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Sweet And Sour Chicken, Pork Or Shrimp cantonese-style
Sweet and Sour Chicken, Pork or Shrimp Cantonese-Style
Posted by swm56 April 2001
This is long and I’m sorry about that but this is a wonderful
recipe and much easier than it appears. ~ Sharon in the desert.
I have been a student of worldwide cooking for many years. Over
those years, I have taken several courses, including two terms […]
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Sweet And Sour Plum sauce
Sweet and Sour Plum Sauce
Posted by WingsFan91 June 11, 2001
1 1/2 tablespoons sour plum
1 1/2 tablespoons granulated sugar
1 tablespoon ketchup
4 tablespoons water
1 teaspoon cornstarch
Bring all ingredients to a boil.
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