Green Bean Mushroom Stir Fry
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Heat the oil in a large skillet. Add the onion and garlic, and toss
briefly Add the green beans, mushrooms, basil, soy sauce, salt,
pepper, dry sherry and stock. Cover and cook until the beans are
heated through, about 8 minutes stirring occassionally. Add the
dissolved cornstarch and heat until thickened. Toss in the tomato
wedges and Parmesan cheese, stirring just to combine. Serve
immediately. Notes:*"During our "0ff-season" we never know from one
day to the next whether we will have 2 or 10 for dinner. Since we are
forty miles from the nearest large market, we try to keep products on
hand that can easily be converted into an interesting vegetable dish
~ such as good quality frozen whole green beans, peas, or spinach."
Serves 4 to 6. Typos by Brenda Adams <[email protected]> Posted to
mc-recipe 9/11/96 Source: Thyme and the River, Recipes from Oregon s
Steamboat Inn
Recipe By :
From:
Servings: [email protected] (Anita A. Matejkadate:
Also see ...
Green Chili Dipping Sauce
Makes about 1 1/2 cups. Process the chilis and garlic in a food processor until nearly smooth. With the machine running add the ginger juice and vinegar, then add the oil in a thin stream and process until emulsified. If using the sauce at once, add the cilantro and process (Upload by user)
Makes about 1 1/2 cups. Process the chilis and garlic in a food processor until nearly smooth. With the machine running add the ginger juice and vinegar, then add the oil in a thin stream and process until emulsified. If using the sauce at once, add the cilantro and process (Upload by user)
Green Curry Paste
Green curry paste is used to make the hottest of all Thai curries. strongServings: 1/strong (Upload by user)
Green curry paste is used to make the hottest of all Thai curries. strongServings: 1/strong (Upload by user)
Green Curry Paste Thai
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 This is easy to make. Make lots and freeze it for future use. If you re not a fan of pounding you can use a food b (Upload by user)
Contributed to the echo by: Stephen Ceideburg Originally from: "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 This is easy to make. Make lots and freeze it for future use. If you re not a fan of pounding you can use a food b (Upload by user)
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Green Beans With Garlic Red Pepper
Trim the beans and cut them into 1 1/2 inch lengths. Make sure that the beans are quite dry. If necessary, rub them with a dish towel. Heat the oil in a wok over a medium high flame. When smoking hot, put in all the beans and turn the heat to high. Fry the beans, stirr (Upload by user)
Trim the beans and cut them into 1 1/2 inch lengths. Make sure that the beans are quite dry. If necessary, rub them with a dish towel. Heat the oil in a wok over a medium high flame. When smoking hot, put in all the beans and turn the heat to high. Fry the beans, stirr (Upload by user)
Green Curry Paste Kruang Kaeng Khew Wan
Yield: 1 Cup (8 Fluid Ounces) Don t let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all o (Upload by user)
Yield: 1 Cup (8 Fluid Ounces) Don t let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all o (Upload by user)
Green Curry Paste Nam Prik Kaeng Khiew Wah
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From "Discover Thai Cooking" by Ch (Upload by user)
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 to 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. From "Discover Thai Cooking" by Ch (Upload by user)
Green Curry Paste Nam Prik Kang Khiaw Waan
Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water wi (Upload by user)
Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water wi (Upload by user)
Green Curry Paste Nam Prik Kaeng Khiew
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. strongServings: 1 (Upload by user)
Place the cumin and coriander seeds in a pan, without adding any oil. Dry fry them, stirring, for 1 2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. strongServings: 1 (Upload by user)
Green Salad With Thai Dressing
Recipe by: [email protected] Essentially, this is just a peanutty vinagrette dressing that I made in the food processor. I added the liquid ingredients first, until it looked like the right mix of oil to acidic liquids (rice vinegar and lime juice). Then I added the res (Upload by user)
Recipe by: [email protected] Essentially, this is just a peanutty vinagrette dressing that I made in the food processor. I added the liquid ingredients first, until it looked like the right mix of oil to acidic liquids (rice vinegar and lime juice). Then I added the res (Upload by user)
Hoo La Beef B1
Cut flank steak against grain 1/5 in. thick, 2 in. long. Mix all ingredients except corn oil. Marinate meat 1 hour to let flavor penetrate. Preheat wok. Heat corn oil. Put in marinade and beef. Stir until desired doneness is achieved. Temperature(s): HOT Effort: AVERAGE (Upload by user)
Cut flank steak against grain 1/5 in. thick, 2 in. long. Mix all ingredients except corn oil. Marinate meat 1 hour to let flavor penetrate. Preheat wok. Heat corn oil. Put in marinade and beef. Stir until desired doneness is achieved. Temperature(s): HOT Effort: AVERAGE (Upload by user)
Hot Sour Cabbage 2
Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir frying: Heat wok to moderate; add oil. Wait 30 (Upload by user)
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Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir frying: Heat wok to moderate; add oil. Wait 30 (Upload by user)
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Hot Sour Chinese Soup
and caps cut into fine 1 egg, lightly beaten strips 2 tsps Oriental sesame oil, 1/2 cup bamboo shoots, cut in or to 2 inch strips, 1/4 1/4 tsp hot chili oil inch wide scallions, finely 1/4 lb pork, raw, lean, cut chopped for garnish into narrow strips Combine the broth, so (Upload by user)
TAG: strips, ,
and caps cut into fine 1 egg, lightly beaten strips 2 tsps Oriental sesame oil, 1/2 cup bamboo shoots, cut in or to 2 inch strips, 1/4 1/4 tsp hot chili oil inch wide scallions, finely 1/4 lb pork, raw, lean, cut chopped for garnish into narrow strips Combine the broth, so (Upload by user)
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Hot Sour Eggs In A Noodle Nest
In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar, and white pepper; set aside. Toss hot noodles with the sesame oil and the 1 T soy sauce. Heat a wok over high heat. When pan is hot, add the 1 T oil. When oil is hot, add bok choy. Stir fry for one m (Upload by user)
TAG: sauce, ,
In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar, and white pepper; set aside. Toss hot noodles with the sesame oil and the 1 T soy sauce. Heat a wok over high heat. When pan is hot, add the 1 T oil. When oil is hot, add bok choy. Stir fry for one m (Upload by user)
TAG: sauce, ,
Grilled Beef Romaine Salad Thai Style
*About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for salad. **Loosely packed (also known as Chinese parsley and cilantro). ***top round, sirloin or club steak may be used. Prepare a charcoal or other grill for cooking the meat. This should (Upload by user)
TAG: sauce, salad, romaine, ,
*About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for salad. **Loosely packed (also known as Chinese parsley and cilantro). ***top round, sirloin or club steak may be used. Prepare a charcoal or other grill for cooking the meat. This should (Upload by user)
TAG: sauce, salad, romaine, ,
Grilled Oriental Fish Steaks
Place fish in single layer shallow baking pan. Measure the lite soy sauce, onion, ginger, sesame seeds and sugar into blender container; process on low speed 30 seconds, scraping down sides once. Pour sauce over fish; turn over to coat both sides. Marinate 30 minutes, turning b (Upload by user)
Place fish in single layer shallow baking pan. Measure the lite soy sauce, onion, ginger, sesame seeds and sugar into blender container; process on low speed 30 seconds, scraping down sides once. Pour sauce over fish; turn over to coat both sides. Marinate 30 minutes, turning b (Upload by user)
Grilled Peking Duck
In a wide shallow pan or large deep skillet, combine all ingredients except the duck. Bring to a boil, then reduce heat to low and simmer five minutes. Meanwhile, rinse the duck; remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Plac (Upload by user)
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In a wide shallow pan or large deep skillet, combine all ingredients except the duck. Bring to a boil, then reduce heat to low and simmer five minutes. Meanwhile, rinse the duck; remove giblets and neck, reserving for soup. Truss the duck, making a handle of the string. Plac (Upload by user)
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