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Results 111 - 120 of 2,390 for 1800s chinese food
111. CHINESE DUCK SAUCE
Keeps quite a while due to the vinegar. Mix all ingredients and whisk til combined. Store in refrigerator. .
Trim Chinese cabbage of all but 1 ... mixture boils and thickens. Return chicken and vegetables to sauce. Cook, stirring constantly, 1 minute.
Cut Chinese cabbage into pieces approximately 2-inches ... Put remaining 1/3 of the sauce on top of casserole and bake at 350°F for 20 minutes.
In a wok, brown beef ... and serve over Chinese noodles with white rice, if ... or chicken can be used instead of beef - or use any combination.
Brown beef and onions in ... 30 minutes longer. Cover top with Chinese noodles and bake 15 more minutes. Serves 8 generously. Great for potluck.
In a saucepan cook pepper, ... sauce. Add chicken and chop suey vegetables. Heat through. Serve over hot rice or add Chinese noodles. Serves 6.
Boil pork, including bones, in ... to boil. Add Chinese cabbage stems and abalone to ... cooking until tender. Serve hot. Makes 4 to 6 servings.
118. CHINESE CABBAGE
In a large skillet, heat ... and saute the Chinese cabbage. Stir constantly for 3 ... of the ingredients; season to taste. Yields: 2 servings.
Trim excess fat from pork. ... marinade while pork is cooking. Cool and slice 1/8" pieces. Serve with sesame seeds, ketchup or Chinese mustard.
Heat all ingredients except soy ... additional soy sauce. (You may substitute 1 (16 ounce) can bean sprouts (drained) for the Chinese cabbage.
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