Food recipes
Chinese Vegetarian Chicken
Chinese Vegetarian Chicken Ingredients: margarine, regular, hard, soybean (hydrogenated) leavening agents, baking soda oil, olive, salad or cooking soy sauce made from soy (tamari) soy sauce made from soy (tamari) sal...
Chinese Vegetarian Chicken
Ingredients:
margarine, regular, hard, soybean (hydrogenated)
leavening agents, baking soda
oil, olive, salad or cooking
soy sauce made from soy (tamari)
soy sauce made from soy (tamari)
salt, table
sugars, granulated
oil, sesame, salad or cooking
Directions:
1.
Bean sticks are usually sold in 1 pound packages.
Take half.
Break into several sections.
Place in bowl, sprinkle soda over them and cover with 8 cups hot water.
When they begin to whiten and float to top anchor down with small plate and let soak for 4 hours.
Drain sticks in colander.
Rinse with warm water.
Put back in bowl and cover with warm water and anchor.
Let soak 4 hours [or overnight].
Drain just before cooking.
Spray with warm water and press lightly to extract excess water.
Heat wok or skillet over high heat until hot.
Add oil, swirl and heat for 30 seconds.
Scatter in bean sticks and stir rapidly to coat.
Add soy sauces, salt and sguar and stir briskly for 30 seconds.
Turn heat low, cover and let steam cook vigorously for 10 minutes.
They should release enough liquid to prevent scorching.
Uncover, stir in sesame oil and pour into bowl.
Let cool.
Ingredients:
margarine, regular, hard, soybean (hydrogenated)
leavening agents, baking soda
oil, olive, salad or cooking
soy sauce made from soy (tamari)
soy sauce made from soy (tamari)
salt, table
sugars, granulated
oil, sesame, salad or cooking
Directions:
1.
Bean sticks are usually sold in 1 pound packages.
Take half.
Break into several sections.
Place in bowl, sprinkle soda over them and cover with 8 cups hot water.
When they begin to whiten and float to top anchor down with small plate and let soak for 4 hours.
Drain sticks in colander.
Rinse with warm water.
Put back in bowl and cover with warm water and anchor.
Let soak 4 hours [or overnight].
Drain just before cooking.
Spray with warm water and press lightly to extract excess water.
Heat wok or skillet over high heat until hot.
Add oil, swirl and heat for 30 seconds.
Scatter in bean sticks and stir rapidly to coat.
Add soy sauces, salt and sguar and stir briskly for 30 seconds.
Turn heat low, cover and let steam cook vigorously for 10 minutes.
They should release enough liquid to prevent scorching.
Uncover, stir in sesame oil and pour into bowl.
Let cool.