Easy Recipes

Ingredients:

Directions:

Wash the beef and cut into 1/4 inch (5mm) slices .
Mix with the salt and MSG (optional) and set aside.
Beat the eggs.
Dip the beef slices in the flour and then into the egg.
Coat with the sesame seeds, pressing them into the beef with your palm or a rolling pin.
Heat the oil in a wok to about 350oF (170oC), or until a small piece of Green chilli or ginger sizzles and moves around rapidly when tossed into the oil.
Add the beef and deep-fry for 2 minutes.
Turn and continue to fry for another minute, or until the coating turns golden.
Remove and drain.
Serve with a small dish of the chili oil as a dip.

Ingredients:

Seasoning for Pork:

Sauce:

Directions:

For sauce:

For vegetables:

Cut bamboo shoots into thin strips.
Slice the mushrooms and water chestnuts.
Cut the green pepper in half, remove the seeds and slice diagonally.
For the bok choy, separate each stalk and leaves.
Cut the stalk diagonally and cut the leaves across.
Cut the celery diagonally.
Cut the onion in half, peel, and slice thinly.
Place the vegetables on a large tray, being careful to keep each group separate (include the bok choy stalks and leaves), and set aside.
Heat wok and add oil.
When oil is ready, add the pork. Stir-fry pork until redness is gone.
Remove and set aside.
Reheat wok and add more oil.
When oil is ready, stir-fry each of the vegetables.
The order doesn't matter, but you can stir-fry the onions and celery together, (if desired you can cook these with the pork), and the green pepper and snow peas together.
When cooking the bok choy, add the stalk first.
Add salt to taste as desired while stir-frying each group of vegetables.
Add water and cover wok while cooking bok choy, as it doesn't contain much moisture.
Reheat wok and add oil.
Give the sauce a quick re-stir.
Add and combine all the cooked ingredients in the wok.
Make a "well" in the center and gradually add the sauce, stirring to thicken.
Once it has boiled, remove the chop suey from the stove.
Serve hot.

Ingredients:

Thickener:

Directions:

Finely mince the garlic and half of one of the onions.
Heat the cooking oil in a large pot.
Add the garlic and onions and brown.
Add the beef and salt and sautee until beef is thoroughly browned.
Add tomato sauce and enough water to cover the beef.
Bring to a boil, then turn the heat down and simmer covered, until meat is tender - a half an hour longer (longer for short ribs).
Meanwhile, cut the remaining onions into wedges (six to an onion).
Add the potatoes to the pot and again bring to a boil.
Replace the lid and simmer another half hour.
Add carrots and cook 15 minutes; add the onions; simmer another 15 minutes.
Mix the thickener ingredients in a small bowl.
Make sure to get all the lumps out.
Bring the stew back up to a boil.
Add thickener, stirring constantly until well combined.
Simmer another 10 minutes.
Serve on plates over steaming hot white rice.

Ingredients:

Directions:

Wash the beef and cut into slices 2 inches long by 1 inch wide and 1/8 inch thick(5 cm by 25mm by 4mm).
Slice the asparagus.
Seed and chop the chili peppers.
Place beef in a bowl and add the salt , cornstarch-water mixture,soy sauce, soy bean paste (chopped ) and rice wine.
Mix well.
Heat the oil in a wok over low heat to about 230oF (110oC), or until bubbles appear around a small piece of scallion or ginger tossed into the oil .
Add the chopped chili pepper and deep-fry until purplish-red.
Add the peppercorns, scallions, and asparagus, and stir-fry for 1 minute.
Add the stock and bring to a boil.
Add the beef, stirring with a wok scoop to keep them separate.
Boil the beef until it turns shiny.
Remove, sprinkle with the chili oil , and serve.

Ingredients:

Directions:

Soak the beef in cool water for 15 minutes.
Wash off any blood.
Cook in boiling water to cover 10 minutes.
Remove, rinse and drain.
Place in a pot with 4 cups(1 litre water, half the scallions, and 1/4 tsp. of the sliced ginger.
Bring to a boil over high heat and skim off the foam.
Cover tightly and reduce the heat to a low simmer.
Cook for 2 to 3 hours, replenishing the water if needed.
When the beef is fork-tender, drain, reserving the cooking liquid.
Let the meat cool enough to be handled, then trim the edges, discarding any fat and membranes. Cut across the grain into slices 3 inches long by 1 inch wide and 1/4 inch thick (8 cm by 3 cm by 5cm).
Stack in a heat-proof bowl , and add 2 tbsp of the soy sauce, salt, rice wine, the rest of the scallions and ginger, the star anise, and the reserved cooking liquid.
Place the bowl in a steamer and steam for 20minutes.
Place the beef in a serving dish and pour the stock into a wok.
Heat the stock and add the remaining 2 tbsp of soy sauce.
When it comes to a boil, stir the cornstarch-water mixture and add.
Cook , stirring, until thickened, and sprinkle with sesame oil.
Pour the sauce over the beef and serve.

Ingredients

How to make pumpkin cake recipe:

In a blender, add pumpkin, sugar, oil and eggs.
In a bowl sift flour, salt and baking powder and baking soda.
Now mix the blended pumpkin and egg mixture to the dry ingredients and mix well.
Pour the mixture in a wax paper lined 8" pan.
Bake the pan in a preheated oven at 350F for 1 hour and fifiteen minute.
When done take it out with the help of a knife and dust with powdered sugar.