Vegetable Lo Mein recipe

Ingredients

8 Ounces Uncooked Spaghetti
1/4 Cup Vegetable Oil
2 Cups Fresh Sliced Mushrooms
1 Cup Shredded Carrots
1/2 Cup Sliced Red Bell Peppers
1 Onion, Chopped
2 Cloves Garlic, Minced
2 Cups Fresh Bean Sprouts
1/2 Cup Chopped Green Onions
1 Tablespoon Cornstarch
1 Cup Chicken Broth
1/4 Cup Hoisin Sauce
2 Tablespoons Honey
1 Tablespoon Soy Sauce
1 Teaspoon Grated Fresh Ginger
1/4 Teaspoon Cayenne Pepper
1/4 Teaspoon Curry Powder

Instructions

Take a saucepan and fill with 2-3 cups of water with ½ teaspoon salt. Let to boil.
Add pasta and cook for 8-9 minutes. Drain and place aside.

Heat oil in pan and fry mushrooms, onion, carrot, pepper and garlic for 5-6 minutes.
Add beans, green onion, sprouts and stir for 1 minute.

Take a bowl add chicken broth, cornstarch and stir well.
Pour this mixture into stir fry.

Add ginger, hoisin sauce, cayenne pepper, honey and curry powder. Stir well.
Let to cook for 5-10 minutes.
Transfer spaghetti and mix.

Serve.

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Lemon Chicken recipe

Prep 15 /Cook 20 m /Ready In 55 m/Servings  : 6

     
Ingredients

3 Pounds Boneless Chicken Breasts, Cut Into 2-Inch Pieces
1 Tablespoon Dry Sherry
1 Tablespoon Soy Sauce
1/2 Teaspoon Salt
2 Eggs
2 Cups Vegetable Oil
1/4 Cup Cornstarch
1/2 Teaspoon Baking Powder
1/3 Cup White Sugar
1 Tablespoon Cornstarch
1 Cup Chicken Broth
1 Tablespoon Lemon Juice
1 Teaspoon Salt
1 Lemon, Sliced
2 Tablespoons Vegetable Oil

Instructions

Take a bowl and add chicken, soy sauce, ½ teaspoon salt and sherry sauce, mix well.
Cover and place into refrigerator for 20 minutes.

In separate bowl add cornstarch, eggs and baking powder, whisk well.
Add chicken pieces and toss well. Place aside.

Heat 2 cup of oil in deep pan and fry chicken pieces in batches.
Leave to fry till golden brown.

Spread on paper towel to drain out excess oil.
In a bowl add sugar, broth, 1 teaspoon salt, 1 tablespoon cornstrach lemon slices and lemon juice, mix.

In a saucepan heat 2 tablespoons of oil and stir in lemon mixture.

Cook till the sauce is lightly thickened.
Drizzle on chicken and serve.

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Chinese cabbage with meat sauce recipe

Ingredients

1 kg Chinese cabbage
a littel bit salt
200 grams minced beef
2 tbsp. corn oil
3 sjarlotjes, 1 onion
1 ½ tsp. paprika powder
pinch of monosodium glutamate
½ TSP. pepper
1 ½ kippenbouilontablet
2 tbsp. cornstarch
4 tbsp. water
2 hard boiled eggs
1 tbsp. finely chopped parsley

Instructions

1. Wash the cabbage well with cold water.
2. Place in a large pan of water to a boil and allow the cabbage with salt until al dente, so still crisp.

3. Cut the leaves than in medium-large pieces.
4. Fruit in the hot oil the minced meat with the fine-sliced onions shallots.

Add the paprikapowder, pepper vetsin and crumbled bouilontablet monosodium glutamate.

5. Tie the cornstarch with water and add this on high heat while stirring.

6. Spoon the cabbage on a flat dish and pour the meat sauce.
7. Garnish with slices of egg and parsley and serve this tasty cabbage dish with cooked rice.

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Fried Rice Chao Fan recipe
Serves 6

Ingredients

3 cups cold cooked white rice
¼ pound fresh or frozen shrimp (if frozen,
thaw before using)
3 extra-large eggs
1 cup diced roast pork or cooked ham
3 green onions
3 tablespoons canola or peanut oil

SAUCE

1 tablespoon soy sauce
½ tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon sesame oil
1 teaspoon minced fresh ginger
½ teaspoon salt

Instructions

•Prepare the rice and chill it. If using leftover rice, separate any
clumps with your fi ngers. This works best if your hands are wet.
Measure 3 cups.

•Peel the shrimp and discard the shells. Cut the shrimp in half
lengthwise. Rinse under cold running water, and pull out
the vein and discard. Cut the shrimp into small pieces and
refrigerate.

•Break the eggs into a bowl and lightly scramble with a fork.
Dice the pork or ham by cutting it fi rst into strips, then into
½-inch pieces. Measure 1 cup.

•Slice the green onions into ¼-inch pieces.
Measure 3 tablespoons canola oil and set aside.
Combine the ingredients for the sauce with a spoon and set
aside.

•Line up these ingredients on your countertop: canola oil, eggs,
shrimp, rice, sauce, roast pork or ham, green onions.

Cook!

•Heat a wok on medium-high heat for 30 seconds. Add the eggs
and cook for 1 minute, breaking them up with a spatula into very
small pieces. Remove the eggs to a small bowl.

•Scrape out the wok and place it
back on the stove over mediumhigh
heat. Add 1 tablespoon of the
canola oil and heat for 30 seconds.

•Add the shrimp and cook for 2
minutes. The shrimp should be
bright pink when cooked. Remove
the shrimp.

•Add the remaining 2 tablespoons
of oil and reheat the wok for 30
seconds. Add the rice. Using the
spatula, spread the rice around the wok to make sure all the grains get as much heat as possible.
Cook for about 1 minute.

•Add the sauce and mix well, coating all the rice. Cook for 2
minutes, stirring constantly.

•Add the shrimp, eggs, roast pork or ham, and green onions.
Combine all the ingredients, using the spatula. Cook for another
minute or two, or until everything is hot. Serve hot.

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