375g thin fresh egg noodles 1tbls peanut oil 2 cloves garlic, crushed 2tbls lime juice 2tbls light soy sause 1/2tsp dried crushed chilles 2 cups (160g) bean sprouts 1/2 cup (75g)unsalted roasted peanuts 2tbls chopped fresh coriander.... Add noodles to large pan of boiling water, drain immediately; rinse, drain; pat dry with absorbent paper, Heat oil in wok. Add garlic, stir-fry until garlic just changes colour. Add noodles, juice ,sauce ,chillies ,sprouts and peanuts stir-fry until hot. Stir in coriander
¾ 1b. (300g) vegetables T. minced garlic or 1 T. chopped green onions ¼ t. salt pepper sesame oil as desired Remove ends and veins on both sides of string beans.Cut string beans and carrot into 2-inch long strips. Heat 1 ½ T. oil then stir-fry vegetables and minced garlic until fragrant. Add vegetables and stir-fry briefly. Add ¼ cup water and salt, pepper and oil, then cover and cook until steamed; continue to cook for 2 minutes. Remove and serve.
1½ c. red bean paste 3 c. glutinous rice powder ½ c. sugar 1 c. water 1 c. white sesame seedsoil Filling: Divide red bean paste into 20 portions.Skin: Mix rice powder, sugar, and water until sugar is dissolved. Add glutinous rice flour to rice powder, sugar, water and knead into a smooth dough. Roll the dough into a long roll and cut it into 20 pieces. Flatten a piece of dough into a 2-inch concave dough. Place a portion of filling in center and gather the edges of the dough to enclose the filling; pinch to seal. Roll the filled dough into a smooth ball; dip lightly in water, remove and coat with sesame seeds. Make the other balls in the same manner. Heat oil; deep-fry dough balls over medium heat for 5 minutes until expanded and golden. Remove drain, and serve.
¾ 1b. (300g) vegetables T. minced garlic or 1 T. chopped green onions ¼ t. salt pepper sesame oil as desired Slice mushrooms and carrot. Remove both ends and veins on both sides of the Chinese pea pods. Follow the same procedures as in "String Beans & Carrot" to stir-fry vegetables; cover and cook until steamy. Remove and serve.
¾ 1b. (300g) vegetables T. minced garlic or 1 T. chopped green onions ¼ t. salt pepper sesame oil as desired Rinse spinach then cut into 4 sections. Follow the same procedures as in "String Beans & Carrot" to stir-fry the vegetables; cover and cook until steamed for 1 minute. Remove and serve.
3 cakes Chaozhou bean curds ½ piece each green and red chili some carrot slices 1 T. each of green beans deep-fried peanuts and diced onion 1 t. mashed garlic Cornstarch Solution: 2 T. ketchup ½ t. white vinegar ¼ slab lump sugar ¼ t. each of salt and mashed garlic ½ c. stock 1 t. potato starch Bring 2 cups of water to a boil with some oil, scald the green beans and carrot slices till done.Bring 2 cups of water to a boil with ½ teaspoon of salt, soak the bean curds for a while. Scoop out, pat dry, cut up into small pieces, deep-fry in boiling oil till golden brown.Heating 1 tablespoon of oil, saute the mashed garlic with onion. Add the green and red chili and cornstarch solution. Bring to a boil; add the remaining ingredients; cook for 2 minutes; add deep-fried peanuts to serve.
¾ 1b. (300g) lettuce for cooking vegetables:2 T. oyster sauce 6 c. water 1 t. salt 2 T. oil Cut lettuce in half then remove the center; tear lettuce into large pieces. Bring vegetables, water, salt and oil to a boil; cook lettuce for 1 minute. Remove lettuce and serve with seasoning.
1 1b (500 g) flour noodles 4 T. sesame paste 5 t. sesame oil 5 oz ( 150 ml) soy sauce 3 T. vegetable oil or lard 5 t. scallions, chopped 2 oz (50 g) Sichuan preserved cabbage, chopped, or fresh coriander (or cilantro)5 T. chili (chilli) oil Mix the sesame paste with the sesame oil and set aside. Mix together the soy sauce, vegetable oil or lard, scallions, preserved cabbage or coriander, and chili oil, and divide among 5 serving bowls. Bring a pot of water to a boil and add the noodles. Bring back to a boil and let cook for 30 seconds. Add enough cool water to stop the boiling, then bring back to a boil. Add more cool water and bring to a boil a third time. This time, boil until the noodles are just cooked. Drain well in a colander and divide among the 5 bowls. Blend the noodles with the seasonings, and serve.
¾ 1b. (300g) asparagus for cooking vegetables: 6 c. water 1 t. salt 2 T. oil Trim off the hard skin and rinse. Bring vegetables, water, salt and oil to a boil; place asparagus, stem end first, in boiling water for 1 minute then cook the whole asparagus for another minute. Remove asparagus, cut in half, then serve with seasoning.
Heat 1 T. oil then stir-fry ½ T. minced garlic until fragrant; mix in 2 T. soy sauce.2 T. mayonnaise ¼ t. salt and dash of pepper (sprinkle on hot vegetables) Dried shaved bonito or 1 t. fried sesame seeds may be added for extra flavor.Remove wilted leaves, cut off old stems and rinse. Bring vegetables, water, salt and oil to boil; place stem end first, in boiling water for 1 minute then cook the whole for another minute; remove and cut into 2-inch long pieces. Serve with seasoning.
mikes wok page
Copyright © (SYKO) The WOK Cook...
Most recent revision June 14 1997