|A Taste of Canada: A Culinary Journey|
|by Rose Murray|
A culinary survey of the superb foods of Canada. Attracted by abundant natural resources -- rich farmland, great forests, wide-ranging prairies, c...
Tip: Try pork chinese cabbage for more results.
1 - 10 of 20 for ground pork chinese cabbage
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Mix well. Put a little oil in bottom of saute or fry pan on low heat. With pastry brush, put small amount over bottom of pan, patching open spots as ...
To make dough, ... make filling: Mix pork with small amount ... onions, gingerroot and cabbage. To make ... into 60 to 70 pieces to form 2-3 inch circles.
1. Combine soy ... Slice bamboo shoots, cabbage and dried mushrooms ... oil and add pork and cook well. ... Wrap in skins. Fry in oil. Use wok or skillet.
This dish is ... Those who like Chinese-type food will ... brown sugar. Add pork, mixing lightly ... Reheat drippings. Add cabbage. Saute until ... servings: Double the ingredients.
For filling, combine all ingredients except wonton skins and water. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of ...
Saute garlic in oil until light brown. Add onion, chicken breast, 1 1/2 cup broth, soy sauce and pepper. Then add shrimp and cook until pink. Add ...
Combine ground pork with scallions, napa, ... and simmer 10 minutes. Remove excess water. Heat pot stickers in pan until bottom parts are crisp. Serve hot.
Brown the meat and pour off the fat. Set aside. Pan fry in oil all the chopped vegetables and pour water chestnuts. Season vegetables with soy sauce, ...
Dice all vegetables. Brown pork on medium. Drain. ... are tender. Wrap and seal wrappers with a paste of flour and water. Deep fry. Drain on paper towels.
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