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Results 1 - 10 of 2,390 for 1800s chinese food
Sauté onions, celery, and pork in oil until vegetables are tender crisp. Add rice and water chestnuts. Combine pepper, salt, egg and soy ...
In a skillet, brown the spare ribs and garlic in oil, mashing the garlic in with a fork as it takes on color (remove garlic before it ...
Partially freeze beef until it can be just pierced with the tip of a sharp knife. Slice diagonally into bite-size strips. Combine soy ...
Cut off tips of chicken wings if desired. Place wings into a large Ziploc bag or storage container with soy sauce, sherry, ginger, garlic ...
Ask your butcher to separate ribs, cutting each in half, or obtain short ribs. Put first 8 ingredients into a large bowl and combine well. ...
Cut pork into bite size cubes. Marinate pork in soy sauce, wine and ginger juice for 15 minutes. Coat pork with cornstarch. Fry in 370°F ...
These buns are served as Dim-Sum in Chinese restaurants and can become addictive. ... 42.5IU Vitamin A, 1.3mg Vitamin C, 6.5IU Vitamin D, 2mg iron.
Cut white part of cabbage into 2 inch strips. Heat oil. Add chili pepper and cabbage. Fry over high heat. Add seasonings. Mix and serve ...
Mix ingredients in the top of a double boiler and simmer 10 to 15 minutes. Allow sauce to cool before using.
Combine soup ingredients in large ... and season to taste with salt, pepper, a pinch of Chinese Red Pepper, if desired, and a dash of soy sauce.
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