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Results 31 - 40 of 40 for 5 spice chinese
Marinate shrimp in sherry, soy ... wok. Add 5 Spice and pepper and more soy sauce ... Toss to coat and heat through. Serve over rice. Serves 4.
Break noodles apart and deep fry a small amount at a time. They will puff up in size and be done in a few seconds. When they are brown they ...
Break apart rice noodles and deep fry small clumps at a time in very hot oil (about 375 degrees). Noodles will fry within seconds and will ...
Heat 1 cups oil in uncovered wok at 375 degrees. Drop rice sticks, 1 ounce at a time, into oil. After they puff (about 30 seconds), remove ...
35. CHINESE SAUSAGE
Combine the meat, fat and spices thoroughly. Stuff the casings loosely ... sliced and served. Stores well in a refrigerator for several weeks.
Cut 3-inches off tip end of asparagus and cook until just tender. Plunge into ice water; drain and dry. Cut the remaining parts of ...
37. CHINESE SALAD
Combine ginger, soy sauce, garlic, sugar and Heong Liu Fun. Marinate chicken in sauce 10 minutes. Heat oil to 365 degrees and fry chicken. ...
Brown wings in oil in a deep skillet. Tips may be discarded. Season with flour and seasoning before browning. Add chopped onions, soy, and ...
Makes 2 servings. In bowl ... mustard, oil and spices. Add chicken and toss ... with pineapple, pepper, chestnuts and sprinkle with sesame seed.
In medium glass or stainless-steel ... oil, and five spice powder; add chicken and toss ... strips and sprinkle with sesame seed. Makes 23 servings.
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