Asian Recipes

[Anonymous]

Tonight I made Chinese shredded chicken, sweet and sour eggplant, garlic spinach and cong you bing or scallion pancakes.

I always liked scallion cakes for a snack. I only have them if I'm out though.

When I make them at home they are healthier and I can make them according to taste.

[GORDY GAMBINO]

I hope so too Odie..



I will register there soon, but I want to bring some of my threads I have started here over there..



We will be open a couple more days to allow anyone to do the same



Mr Blue is a nice boy too and I am sure I will enjoy posting there.

Yeah, should be done by the weekend I would imagine.

I am sorry to see the Asian forum go..



I have met and got to know some very nice and interesting people..



Mr Blue's forum will be a nice place too I'm sure.

It isnt going hon



Me and the Serb woman boss get on well



I will give her a sympathy root to keep this place going



Fucken oath mate oi

[Anonymous]

Yeah, should be done by the weekend I would imagine.

I am sorry to see the Asian forum go..





It isnt going hon



Me and the Serb woman boss get on well



I will give her a sympathy root to keep this place going



Fucken oath mate oi

I have met and got to know some very nice and interesting people..



Mr Blue's forum will be a nice place too I'm sure.

You might think about an edit on this guy. Or do you expect Fash to do it for you.

[GORDY GAMBINO]

Shes too busy cooking



You cunts understand the fuck whats going on anyway

[Anonymous]

Shes too busy cooking



You cunts understand the fuck whats going on anyway

I think any idiot can easily figure you out.

[GORDY GAMBINO]

well idiot youre on to it then

[Anonymous]

Yeah, should be done by the weekend I would imagine.

I am sorry to see the Asian forum go..



I have met and got to know some very nice and interesting people..



Mr Blue's forum will be a nice place too I'm sure.

It isnt going hon



Me and the Serb woman boss get on well



I will give her a sympathy root to keep this place going



Fucken oath mate oi

I corrected your post for you GORDY GAMBINO..



I hope you don't mind.

[Frost]

This looks tasty

[Anonymous]

This looks tasty

mmmm, thank you for posting that Mr Blue.

 :)

[Frost]

The ingredients I don't have them all, but would like to make that.

[Anonymous]

The ingredients I don't have them all, but would like to make that.

I am always searching for new recipes, so again thank you..



I know where I could get all the ingredients.

[Frost]

If I want good ingredient I have to travel like 20 miles or more.

Glad you like, hope if you make it it's good

[Anonymous]

If I want good ingredient I have to travel like 20 miles or more.

Glad you like, hope if you make it it's good

In my city, it is easy to find a market that sells those ingredients.

[Anonymous]

Bok choy with beef



Ingredients

1 (1-1.5-pound) piece beef tenderloin



For marinade

 2 tablespoons soy sauce

 2 tablespoons sugar

 1 tablespoon medium-dry Sherry

 1 1/2 teaspoons Asian sesame oil

 2 teaspoons cornstarch



 1 1/2 pound baby bok choy

 2 tablespoons soy sauce

 3 tablespoons medium-dry Sherry

 1 teaspoon balsamic vinegar

 1 cup vegetable oil

 1 1/2 tablespoons minced garlic

 1 tablespoon minced peeled fresh ginger



Preparation





Cut beef crosswise (across the grain) into 1/4-inch-thick slices, then cut slices into 1/2-inch-wide strips.



Make marinade and marinate meat:

 Stir together marinade ingredients in a medium bowl until sugar is dissolved.



Add beef, tossing to coat, and marinate 30 minutes to 1 hour.



Blanch bok choy:

 Separate bok choy into individual leaves and halve crosswise, keeping stems and leaves separate. Cook stems in a large pot of boiling water 15 seconds, then add leaves and cook 15 seconds more. Drain in a colander, then rinse with cold water to stop cooking and drain well.



Fry beef:

 Stir together soy sauce, Sherry, and vinegar.



Heat vegetable oil in a 12-inch heavy skillet over moderate heat until a deep-fat thermometer registers 400°F.



Add beef to hot oil with tongs (discard marinade) and cook, stirring carefully, until slices separate, about 1 minute. Transfer beef with tongs to a colander and drain.

 

Stir-fry beef and bok choy:

Reserve 3 tablespoons oil from skillet and discard remainder. Heat reserved oil in skillet over moderately high heat until hot but not smoking, then stir-fry garlic and ginger until fragrant, about 30 seconds. Add beef, soy mixture, and bok choy and stir-fry until sauce is simmering and mixture is just heated through, about 1 minute. Serve immediately.

[Gary Oak]

http://ca.shine.yahoo.com/blogs/shine-on/delaware-restaurant-padi-faces-criticism-posting-racial-slurs-163852683.html">http://ca.shine.yahoo.com/blogs/shine-o ... 52683.html">http://ca.shine.yahoo.com/blogs/shine-on/delaware-restaurant-padi-faces-criticism-posting-racial-slurs-163852683.html



    Ask Kwan about some of his recipes