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Results 11 - 20 of 49 for chinese cauliflower
In frying pan or wok, heat oil until very hot. Add vegetables, stirring frequently. Add garlic, stir and continue to cook until slightly ...
Melt butter in large saucepan. Add cauliflower, peas, carrots, celery and ... almonds, if used. Stir. Sprinkle with parsley. Serve immediately.
Saute garlic, onion and celery ... broccoli flowrettes and cauliflower, mushrooms and peas. Cook ... noodles if desired. Rice also tastes wonderful.
14. PANCIT CANTON
Peel shrimps leaving tail, de-vein. Coat with cornstarch and egg white. Set aside. Slice chicken breast, coat with cornstarch. Saute' ...
15. PANSIT
Boil pork on 400 degrees. (After boiling take 1/2 cup water out.) Soak noodles in warm water. Add carrots to browned pork - simmer 3 ...
Disca rd tough ends. Cut diagonally into 1 1/2 inch sections. Blanch if tender, Parboil if tough. Drain. Slice thin lengthwise, then sliver ...
Spray skillet with Pam and ... tablespoon of water if it's sticking to the pan). Cook and stir another two minutes. Serve over rice or Chinese noodles.
18. PANCIT
Peel shrimp, devein. Coat with cornstarch and egg white. Slice chicken breast, coat with cornstarch. Saute with garlic, onion, pork, ...
Put all ingredients in a large oven proof pan or casserole and mix well. Bake at 350 degrees for 45 minutes. Serve over Chinese noodles. Serves 3-4.
(Can use any fresh vegetable - do not use corn) Place in 3-quart large saucepan. Put just enough water to simmer. Bring to a boil, add 3 ...
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